Beef Chow Fun (Gawn Chow Ngow Haw)

Another recipe I haven't tried yet...


  • 1/2 lb. flank steak
  • 2 cloves minced garlic (see Spicy Peanut Sauce for prep tips)
  • 1 t. minced ginger
  • 2 T. cooking wine
  • 5 T. soy sauce
  • 1 T. corn starch
  • peanut oil
  • 1/2 t. sesame oil
  • 1 lb. wide rice noodle (haw fun)
  • 1 c. bean sprouts
  • 3 green onions, sliced into 1"-2" pieces


  1. Cut flank steak across the grain on a bias into thin slices.
  2. Add garlic, ginger, cooking wine, 2 T. soy sauce, corn starch, sesame oil, and 1 T. peanut oil.
  3. Mix to combine and coat all slices of beef. Set aside about 20 minutes if at room temperature. Place in refrigerator if marinading for a longer period of time.
  4. Separate rice noodles into individual strands. Do not cut; they will break apart while you stir fry.
  5. Preheat wok on high heat. Stir fry the beef for 2-3 minutes in 2 T. peanut oil, until well done. Remove from wok and set aside.
  6. Let work return to high heat. Preheat wok again on high heat. Stir fry noodles for about 30 seconds in 2 T. peanut oil. Add additional oil if the noodles are sticking excessively.
  7. Sprinkle with remaining (3 T.) soy sauce. Stir fry another 30 seconds.
  8. Return beef to the wok. Add bean sprouts and green onion. Stir fry 1-2 minutes, until the noodles are well coated and the bean sprouts are almost done.
Serve immediately.