Cantonese Beef "Chow Fun" Noodles

Succulent beef slices stir-fried with soft springy rice noodles then seasoned with soy sauce, beef chow fun is a classic Cantonese delicacy not to be miss.

A classic Cantonese Beef Chow Fun Noodles recipe aka Gon Chow Ngo Ho is made fresh flat ho fun rice noodles and tender flavourful beef slices that is simple and quick to throw together so you can enjoy this any day of the week!

Ingredients:

• 300g thinly sliced steak, try to use tender cut eg; sirloin, striploin, ribeye or rump
• 500 fresh rice noodles/dried flat noodles
• 3 tbsp vegetable oil
• 1 onion sliced
• 100g beans sprouts
• 6 spring onions, cut into 2" long

Marinate:

• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing cooking wine/sherry
• ½ tsp baking powder

Stir-fry sauce:

• ½ cup beef stock
• 3 tbsp oyster sauce
• 2 tbsp Chinese wine
• 3 tbsp soy sauce
• 2 tsp white vinegar
• 1 tsp sugar
• 2 tsp corn flour mixed with 2 tsp water

Method:

Combine the beef and the marinate ingredients in a large bowl for 10-15 minutes to work its magic. Set aside while you prepare the other ingredients.

Combine the ingredients for the stir-fry sauce in a bowl. Set aside for later.

If using dried flat noodles, soak the noodles until soft, then drain to dry.

Heat the vegetable oil in a wok or frying pan. Add the onion and stir-fry for a couple of seconds. Then add the beef and spread the pieces out in the pan. Leave them to brown on the first side for half a minute or so. Then toss and stir-fry and repeat until the beef is starting to char and is almost cooked. Then add the noodles and the stir-fry sauce. Stir-fry for about a minute or until the sauce has thickened and the noodles are glossy. Toss through the spring onions and beans sprouts and the hor fun is ready to serve