Gan Chao Niu He
Dry-Fried Beef Rice Noodles
A classic Hong Kong cha chaan teng dish featuring silky, wide rice noodles stir-fried with tender beef, crisp bean sprouts, and fragrant scallions, infused with the coveted 'wok hei' (breath of the wok).
🧂 Ingredients
- 500 g Fresh wide rice noodles (Ho Fun)(Fresh, refrigerated noodles are best. If using frozen, thaw completely. Gently separate strands before cooking.)
- 200 g Beef flank steak or sirloin(Sliced thinly against the grain (about 2-3mm thick).)
- 150 g Bean sprouts(Rinsed and drained.)
- 3 Scallions(White parts cut into 2-inch lengths, green parts sliced thinly on the diagonal for garnish.)
- 2 cloves Garlic(Minced.)
- 3 tbsp Vegetable oil(Divided for marinating and stir-frying.)
- 1 tsp Cornstarch(For beef marinade.)
- 2 tbsp Light soy sauce(For beef marinade and sauce.)
- 1 tbsp Dark soy sauce(For noodle sauce, adds color and depth.)
- 1 tbsp Oyster sauce(For noodle sauce, adds umami and gloss.)
- 1 tsp Shaoxing wine (optional)(For beef marinade, helps tenderize and add flavor.)
- 1/2 tsp Sugar(To balance the sauces.)
- 1/4 tsp White pepper(For beef marinade.)
👨🍳 Instructions
- 1
Marinate the beef: In a bowl, combine the thinly sliced beef with 1 tsp light soy sauce, cornstarch, white pepper, Shaoxing wine (if using), and 1 tsp vegetable oil. Mix well to coat each slice. Let it marinate for at least 15 minutes at room temperature while you prepare other ingredients.
⏱️ 15 minutes - 2
Prepare the sauce and aromatics: In a small bowl, whisk together the remaining 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1/2 tsp sugar. Set aside. Prepare your scallions (whites and greens separated) and mince the garlic.
⏱️ 5 minutes - 3
Sear the beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp of vegetable oil. Carefully add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for about 1-2 minutes per side until browned but still slightly pink inside. Remove the beef from the wok and set aside.
⏱️ 3 minutes - 4
Stir-fry noodles and aromatics: Add the remaining 1 tbsp of vegetable oil to the hot wok. Add the minced garlic and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant. Add the fresh ho fun noodles. Stir-fry gently for 1-2 minutes, separating the strands. Pour the prepared sauce mixture over the noodles. Toss quickly to coat evenly, allowing the noodles to absorb the sauce and develop a slight char.
⏱️ 4 minutes - 5
Combine and finish: Return the seared beef to the wok. Add the bean sprouts. Toss everything together vigorously for about 1-2 minutes, just until the beef is cooked through and the bean sprouts are slightly wilted but still crisp. Be careful not to overcook the noodles or sprouts.
⏱️ 2 minutes - 6
Serve immediately: Transfer the Gan Chao Niu He to a serving platter. Garnish with the reserved green parts of the scallions. Enjoy the smoky aroma and delicious flavors.
⏱️ 1 minute
💡 Pro Tips
- ✓The key to great Chow Fun is high heat and a well-seasoned wok. Aim for 'wok hei' – that distinct smoky flavor.
- ✓Use fresh, room-temperature ho fun noodles. Cold or damp noodles will clump and break easily.
- ✓Don't overcrowd the wok when searing the beef. This ensures a good sear rather than steaming the meat.
- ✓Cook quickly once ingredients are added to maintain the texture of the noodles and bean sprouts.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked shrimp or thinly sliced chicken breast along with the beef.
- Include other vegetables like sliced onions or bell peppers, but add them before the bean sprouts.
- A dash of sesame oil at the end can add extra fragrance.