Entree: China – Cantonese / Guangdong – 乾炒牛河 ➤ Gon1 caau2 ngau4 ho4 (Stir-fried wide rice noodles with beef and bean sprouts)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Additional
15 min
Total
25 min
Ingredients
- 1 lb (454 g) flank steak, thinly sliced across the grain
- 1 lb (450 g) fresh wide rice noodles (hor fun), separated into sheets or strips
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) oyster sauce (optional)
- 2 tsp (10 g) cornstarch
- 1 tbsp (15 ml) light soy sauce for the beef marinade
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 3 scallions, cut into 2 in (5 cm) lengths (about 45 g)
- 2 cups (140 g) bean sprouts, rinsed
- Salt and white pepper to taste
- 1 tsp (5 ml) toasted sesame oil (optional)
Instructions
1. Marinate the sliced beef with 1 tbsp (15 ml) light soy sauce, 2 tsp (10 g) cornstarch, 1 tbsp (15 ml) Shaoxing wine, and a pinch of white pepper for 10–15 minutes.
2. Mix the remaining 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tsp (5 g) sugar, and 1 tbsp (15 ml) oyster sauce (if using) in a small bowl and set aside as the seasoning sauce.
3. Heat a wok over high heat until smoking. Add 1 tbsp (15 ml) oil and quickly sear the beef in a single layer until just browned (about 30–45 seconds per side); remove and keep warm.
4. Add the remaining 2 tbsp (30 ml) oil to the hot wok, then add the minced garlic and stir briefly. Add the fresh rice noodles and toss gently to separate, heating through and picking up any browned bits from the wok.
5. Pour the seasoning sauce over the noodles and toss quickly to coat. Return the beef to the wok, add the bean sprouts and scallions, and stir-fry another 30–60 seconds until sprouts are crisp-tender and everything is well combined.
6. Drizzle with sesame oil if using, adjust seasoning with salt or additional soy to taste, and serve immediately to preserve the characteristic wok hei and texture.
