Beef Chow Fun – Gon Chow Ngau Ho

Beef Chow Fun - Gon Chow Ngau Ho




  • 8 ounces of wide, dry, flat rice noodles (or fresh if available)
  • 1 teaspoon sesame oil


  • 12 ounces beef of choice, thinly sliced against the grain 1/8th to 1/4″ thick
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Stir Fry Sauce:

  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (if not available, use soy sauce and add an additional 1/4 teaspoon of sugar)
  • 1 teaspoon sugar

Putting it together:

  • 2 tablespoons oil, divided
  • 1 small onion, thinly sliced pole to pole
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 cup bean sprouts, if canned rinsed and drained well, if fresh, blanched in boiling water until tender-crisp, then drained
  • 3 to 4 green or spring onions, green parts only, sliced in 2″ sections
  • a tablespoon or two of water, if needed


Read through the recipe, and prepare, measure and have at the ready all ingredients as well as a plate to place the cooked beef on, a thin spatula and a pair of tongs. This recipe cooks very quickly. Note that dry noodles may need a bit more liquid than fresh, but if using either, be prepared to add a tablespoon or two of water if the dish becomes sticky after adding the noodles.


Soak dry noodles according to package instructions. Most will require a 30-minute soak in warm water. When time is up, drain thoroughly and gently toss with 1 teaspoon of sesame oil to help keep them separated. If using fresh noodles, add to boiling water and simmer until al dente, cooked with just a bit of a resistance to a bite, then drain and toss with the sesame oil.


In a small bowl, gently but thoroughly mix all ingredients together until beef is coated. Set aside and marinade for 15 to 30 minutes at room temperature.

Stir Fry Sauce:

Mix ingredients together and set aside. Stir before adding to the pan.

Putting it together:

Place prepared onion, ginger, and garlic in a bowl, set aside until ready to use. Prepare bean sprouts, place in a bowl and set aside. Slice green onions and set aside.

In a large skillet, heat one tablespoon of oil over medium-high heat until shimmering. Add the beef and quickly spread into an even layer. Allow to cook until the beef sears and turns brownish, about a minute. Using a thin spatula or tongs, turn beef over and stir until cooked through, but still a little pink in the middle, about 30 seconds longer. Immediately remove beef to a plate and set aside.

Working quickly, add the remaining tablespoon of oil, then immediately add the onions, ginger and garlic and cook, stirring, until fragrant, scraping any browned bits from the bottom of the pan. A thin spatula is best for this job. If the bottom of the skillet is in danger of burning, add a tablespoon of water.

Add the noodles, turning over once or twice, then the sauce. Using a spatula, immediately turn the noodles in the sauce while scraping any residue off the bottom of the pan, then add the beef along with any juices and the bean sprouts. Switch to tongs, and toss the noodles gently turning once or twice, for 30 seconds or a minute or so until the noodles begin to absorb the sauce. If the noodles aren’t cooked to the desired consistency when the sauce is absorbed or if the dish becomes sticky, add a bit of water, a tablespoon at a time. When finished, remove from heat, add the green portions of the green onions, toss once more and serve immediately.

Keywords: Asian, Bargain Meal of the Week, Bean Sprouts, Beef, Green Onion, noodles, rice noodles

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