Rice Noodles Stir-Fried with Beef aka "Beef Chow Fun" (Gan Chao Niu He)
- camissonia
- Nov 18
- 1 min read
This dish is popular in Cantonese cuisine and one of my favs! The core seasonings and ingredients are usually scallions, bean sprouts, dark & regular soy sauce, Shaohsing wine, and a pinch of sugar. In my version, I also use sesame oil, oyster sauce, black bean sauce, thinly sliced white onion, fresh shiitake mushrooms and baby bok choy. As the Chinese name "Gan Chao" implies, the noodles are "dry fried", but the addition of a savory sauce adds just enough moisture to the dish, making it totally scrumptious and addictive!
1
Note on the sauce:
*Fresh rice noodles are available in many Asian markets. They are not refrigerated so have a short shelf life, meaning you should use them asap.
If you don't use the fresh rice noodles right away and decide to refrigerate them, they will be on the stiff side. You can rehydrate them as follows: heat a large pot of water until boiling; add the noodles and gently stir them so they separate, about 1 minute, then remove them to an ice bath (large bowl with water and lots of ice); stir, then immediately drain them in a colander; set aside until ready to use.
Notes
1
First, tenderize the beef by mixing the sliced beef with 1 tsp baking powder and 3 tbsp water. Set aside for 30 minutes up to 2 hours, then place the beef in a colander and rinse very well under room temperature tap water. Pat dry with paper towels.
2
Place the beef into a bowl and add the marinade ingredients. Mix to combine. Cover with plastic wrap and let marinate for 1 hour.
3
In a large wok, heat 3 tbsp vegetable oil over high heat until shimmering. Add the marinated beef and stir-fry until browned and just cooked through; remove to a bowl or plate and set aside.
4
In the same wok over high heat, add an additional 2 tbsp oil; add the sliced onions, scallions, garlic, ginger and baby bok choy and bean sprouts. Sauté, stirring occasionally, for about 1 minute or until the veggies are crisp-tender.
5
Add the noodles and stir-fry carefully so as not to break them up for 15-20 seconds to combine with the veggies.
6
Pour the Shaohsing wine along the sides of the wok and gently stir in with the noodle mixture to combine.
7
Add the noodle sauce ingredients and the reserved beef; gently toss with the noodles until just combined. Cook for 30 seconds then turn off the heat.
Instructions
1 lb flank steak cut across the grain into thin 1" x 2" slices
1 tsp baking soda
3 tbsp water
To tenderize the beef
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cornstarch
Beef Marinade
32 oz fresh wide rice noodles*
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp garlic black bean sauce
2 tsp sesame oil
1/3 cup water
1 tsp sugar
1/4 tsp black pepper
Noodle Sauce
6 cloves garlic minced
1 tbsp minced fresh ginger
1/2 onion thinly sliced (about 1 cup)
5 scallions cut into thin slices across the bias in 1" sections
5 baby bok choy cut lengthwise into quarters
1 cup bean sprouts
2 tbsp Shaohsing wine
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Rice Noodles Stir-Fried with Beef aka "Beef Chow Fun" (Gan Chao Niu He)
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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