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Hong Kong Style Stir-Fried Beef Rice Noodles (Gon Chow Ngau Ho)

Name: Hong Kong Style Stir-Fried Beef Rice Noodles (Gon Chow Ngau Ho)
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: flat rice noodles (Hor Fun); fresh beef; bean sprouts; flowering chives; yellow chives; scallion; ginger; light soy sauce; dark soy sauce; sugar; cornstarch; water; Cooking oil

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 4 minsscheduleTotal: 14 minsoutdoor_grillStir-fry

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Preparation

00:00:58

warningStay safe

Wash hands and utensils thoroughly with soap after handling raw beef to prevent cross-contamination.

Place 100g of sliced beef into a bowl, add 5g of light soy sauce, 2g of sugar, 3g of cornstarch, and 15ml of water. Mix well by hand until the beef fully absorbs the liquid and becomes smooth and tender, then set aside.

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Watch out

Do not add too much cornstarch, otherwise it will form a thick gummy coating on the beef during frying and ruin its texture.

Ingredients:fresh beef (100 g)light soy sauce (5 g)sugar (2 g)cornstarch (3 g)water (15 ml)

Tools:mixing bowl

Preparation

00:01:52

Place 300g of flat rice noodles on a large plate. Use both hands to gently tear and separate every single noodle strand until the entire batch is completely loose without any overlapping layers or clumps.

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Watch out

This is the most critical step

if the noodles are not separated strand by strand, they will clump together in the wok and cook unevenly

Ingredients:flat rice noodles (Hor Fun) (300 g)

Tools:plate

Active Cooking

00:04:01

Take a non-stick pan, pour in 15ml of cooking oil while the pan is still cold, then turn on medium heat and swirl the pan to evenly coat the bottom.

local_fire_departmentmedium heat

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Watch out

Always add oil while the non-stick pan is still cold. Never dry-heat an empty pan to extremely high temperatures, otherwise the non-stick coating will degrade and peel off.

Ingredients:Cooking oil (15 ml)

Tools:non-stick frying pan

Active Cooking

00:04:16

warningStay safe

Hot oil may splatter when frying beef over high heat; add the meat carefully to avoid burns.

Add the marinated beef into the pan. Stir-fry over high heat for about 30 seconds until the beef changes color, reaches about 80% doneness, and releases its aroma, then immediately transfer to a bowl and set aside.

local_fire_departmenthigh heat, about 30 seconds

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Watch out

Do not fully cook the beef at this stage

remove it once it reaches 80% doneness, otherwise it will turn tough and chewy when returned to the pan later

Ingredients:fresh beef

Tools:spatula

Active Cooking

00:04:27

Add 15ml of cooking oil into the same pan, then add 20g of julienned ginger. Stir-fry gently over medium heat for about 10 seconds until fragrant.

local_fire_departmentmedium heat, about 10 seconds

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Watch out

Do not burn the ginger

proceed to the next step as soon as the aroma releases

Ingredients:Cooking oil (15 ml)ginger (20 g)

Tools:non-stick frying pan

Active Cooking

00:04:39

Add 20g of scallions, 50g of chive blossoms, and 50g of silver bean sprouts in order. Stir-fry quickly over medium-high heat for about 15 seconds until the vegetables soften slightly and become fragrant.

local_fire_departmentmedium-high heat, about 15 seconds

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Watch out

Only stir-fry the vegetables briefly until just tender-crisp

do not overcook, otherwise the bean sprouts will release too much water and make the noodles soggy

Ingredients:scallion (20 g)flowering chives (50 g)bean sprouts (50 g)

Tools:spatula

Active Cooking

00:04:50

Add all 300g of the previously separated rice noodles into the pan at once, layering them over the aromatic vegetables.

local_fire_departmenthigh heat

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Watch out

Ensure all noodle strands are separated before adding

dumping clumped noodles will prevent even seasoning

Ingredients:flat rice noodles (Hor Fun)

Tools:non-stick frying pan

Active Cooking

00:05:01

Immediately drizzle in 5g of light soy sauce and 15g of dark soy sauce. Keep the heat high and use long cooking chopsticks to toss and stir the noodles vigorously for about 40 seconds. Allow the high heat to trigger the Maillard reaction with the soy protein until the noodles are evenly colored in dark amber and release intense wok aroma.

local_fire_departmenthigh heat, about 40 seconds

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Watch out

Keep tossing continuously with chopsticks over high heat after adding soy sauce

do not stop, otherwise the sauce will settle and burn at the bottom

Ingredients:light soy sauce (5 g)dark soy sauce (15 g)

Tools:cooking chopsticks

Active Cooking

00:05:42

Return the cooked beef and add 30g of cut yellow chives back into the pan. Continue tossing rapidly with chopsticks over high heat for about 25 seconds until the beef, chives, and noodles are thoroughly integrated and the noodle edges show slight charring, then turn off heat.

local_fire_departmenthigh heat, about 25 seconds

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Watch out

Yellow chives are delicate and must be added at the very end

adding them too early or pressing hard with a spatula will make them watery, limp, and dark

Ingredients:fresh beefyellow chives (30 g)

Tools:cooking chopsticks

Active Cooking

00:06:08

warningStay safe

The pan and freshly fried noodles are extremely hot; handle with care when plating to prevent burns.

Slide the steaming stir-fried beef noodles onto a large serving plate, placing the beef slices on top so the noodles look glossy yet dry and distinct. Serve immediately with Hong Kong style chili sauce.

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Watch out

Plate immediately after cooking

leaving the noodles in the hot pan will cause residual heat to dry them out or burn them

Tools:serving plate