A Cantonese staple, Gon Chow Ngau Ho (乾炒牛河), or you might see it on the menu as Fried Beef noodles or Beef Ho Fun, is a dish I have spent many a Sunday lunch eating it out with my parents. From the succulent juicy beef, to the bouncy savoury thick noodles, this dish is classic that never fails to satisfy. It can be dressed down with a simple cut of beef or made fancy with a gorgeous cut of sirloin. If you want to go all out, you can even step it up with a slab of A5 Wagyu, which I have seen many hotels in Hong Kong serve as part of a fancy Chinese menu. Simple luxury contrasted with a ‘peasant’ dish, the ultimate treat. The dish in itself is not at all difficult and really only needs four main ingredients to make, the beef, the noodles, bean sprouts and spring onion. What’s important is you get the heat really going under your wok or pan for that strong ‘wok hei’ or wok heat, to get a gorgeous char under high heat. It is a quick and easy to make dish that I am sure you will enjoy!
Cooking time: 15 minutes (marinate 30 mins if you want)
Serves 2
INGREDIENTS:
- 2 pieces of sirloin steak (in this recipe we used sirloin and rump but really, any beef you find will do!)
- 2 packs Fresh Ho Fun, flat Chinese rice noodles (can buy fresh in Chinatown, H Mart or any asian grocers)
- 2 large stalks of Spring Onion
- 1 bag of bean sprouts (2-3 large handfuls)
- Light Soy Sauce, Oyster Sauce, Sesame Oil, Dark Soy Sauce, Brown Sugar
BEEF MARINADE
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Oyster Sauce
- 1/2 tablespoon Brown Sugar
- 1/2 tablespoon Sesame Oil
NOODLE SEASONING:
- 2 tablespoon Light Soy Sauce
- 2 tablespoon Dark Soy Sauce
- 1/2 tablespoon Brown Sugar
METHOD:
1. First we prep your spring onion, top and tail and halve and then chop into 2 inch long sticks. Now, slice your steak into thin strips and place in a bowl. Add your marinade ingredients, give it a stir and set aside. You can marinate for 30 mins or even overnight for maximum taste but if you’re in a rush or hungry like me, you can always do this step first and let it marinate while you prep the other ingredients.
2. If you have access to fresh Hor Fun noodles, that is the best. I go to Lo’s Noodle Factory in Chinatown London or even H Mart in New Malden has it in the front near the kimchi. To prep the Hor Fun you place a wet paper towel over it and pop it in the microwave for 2 mins to heat up and soften, then set aside.
3. Heat a dash of oil in the pan and quickly stir fry your bean sprouts with a dash of salt. Take off heat and set aside.
4. Now heat the same pan and sizzle your steak until it is just brown, or even with a little pink, and take off the heat and set to the side. Make sure you don’t overcook your beef as it will go back in the pan later!
5. While your steak is cooking, mix up your noodle sauce in a small bowl. Give the sugar a good stir to try combine it with the soy sauce. With all your ingredients ready, it is time to stir fry the noodles!
6. Heat a dash of oil in your pan, make sure it’s on medium high heat for some nice Wok Hei (wok fire heat!). Toss in your Hor Fun noodles and pour in your sauce. Stir fry for 1-2 mins and see if you like the colour. If not, add a dash of Dark Soy Sauce until the colour is to your liking.
7. Finally, add your cooked steak, bean sprouts and spring onions. Give it a nice stir to incorporate all ingredients and to absorb that Wok Hei! Serve piping hot and with a side of Chilli sauce (best with Koon Yik Wah!) Enjoy!
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