Guangdong

Beef chow fun

Name: Beef chow fun
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 160 g dried wide flat rice noodles soaked (or 450 g fresh ho fun) rice noodles; 200 g thinly sliced across the grain beef; 4 tsp divided soy sauce; 2 tsp cornflour (cornstarch); 2 tbsp divided cooking oil (vegetable oil); 4 slices ginger; 1 tbsp dark soy sauce; 1 tsp sugar; a pinch white pepper; 1 cup bean sprouts moong sprouts (mung bean sprouts); 4 stalks in 5 cm lengths spring onion (green onion, scallion)

Wide, smoky, silky noodles with tender beef. The wok's chance to show off.

25 minTime

34 gProtein each

mildSpice

Breath of the wok2 chapters · 1 min read

Make it your way

Grandma's wayWide rice noodles, beef and bean sprouts, dry fried in a smoking wok.

The original

667kcalsame

34 gproteinsame

3 gfibresame

25minutessame

Gon chow ngau ho, the Cantonese classic.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles160 g dried wide flat rice noodles, soaked (or 450 g fresh ho fun)

Beef200 g, thinly sliced across the grain

Soy sauce4 tsp, divided

Cornflour (cornstarch)2 tsp

Cooking oil (vegetable oil)2 tbsp, divided

Ginger4 slices

Dark soy sauce1 tbsp

Sugar1 tsp

White peppera pinch

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Spring onion (green onion, scallion)4 stalks, in 5 cm lengths

Method

5 steps

1Toss beef with half the soy, cornflour and a teaspoon of oil. Rest 15 minutes.
2Soak the dried noodles in warm water until just pliable, then drain well. Separate fresh noodles by hand.
3Heat the wok until smoking. Sear the beef in 1 tbsp oil with ginger until browned but pink inside. Remove.
4Add the rest of the oil and the noodles. Spread them out, leave 30 seconds, then toss with dark soy, remaining soy, sugar and pepper.
5Add sprouts and spring onion, return the beef and toss until the sprouts just wilt. Serve at once.

Serve it like this

Pile onto a warm plate straight from the wok while it still smokes, with chilli oil and pickled chillies on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guangdong

Beef chow fun

Wide, smoky, silky noodles with tender beef. The wok's chance to show off.

25 minTime

34 gProtein each

mildSpice

Breath of the wok2 chapters · 1 min read

Make it your way

Grandma's wayWide rice noodles, beef and bean sprouts, dry fried in a smoking wok.

The original

667kcalsame

34 gproteinsame

3 gfibresame

25minutessame

Gon chow ngau ho, the Cantonese classic.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles160 g dried wide flat rice noodles, soaked (or 450 g fresh ho fun)

Beef200 g, thinly sliced across the grain

Soy sauce4 tsp, divided

Cornflour (cornstarch)2 tsp

Cooking oil (vegetable oil)2 tbsp, divided

Ginger4 slices

Dark soy sauce1 tbsp

Sugar1 tsp

White peppera pinch

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Spring onion (green onion, scallion)4 stalks, in 5 cm lengths

Method

5 steps

1Toss beef with half the soy, cornflour and a teaspoon of oil. Rest 15 minutes.
2Soak the dried noodles in warm water until just pliable, then drain well. Separate fresh noodles by hand.
3Heat the wok until smoking. Sear the beef in 1 tbsp oil with ginger until browned but pink inside. Remove.
4Add the rest of the oil and the noodles. Spread them out, leave 30 seconds, then toss with dark soy, remaining soy, sugar and pepper.
5Add sprouts and spring onion, return the beef and toss until the sprouts just wilt. Serve at once.

Serve it like this

Pile onto a warm plate straight from the wok while it still smokes, with chilli oil and pickled chillies on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beef chow fun

Make it your way

Ingredients

Method

Beef chow fun

Make it your way

Ingredients

Method

Make it a meal