Gon chou Ngau Hor (干炒牛河)

Cantonese dry-fried beef rice noodles
(serves 6-8)

This is one of mum's favourite dishes. We have been eating this traditional Cantonese dish ever since i can remember, as mum usually orders it wherever we go! I remember at one stage during my teenage years I was so sick of it, but of course, now it's back on the favourites list as it brings back fond childhood memories and is a bit of a comfort food! 
Just a simple, easy and scrumptious noodle dish :)

Prep time: 20-30 min

Cooking time: 15 min

Ingredients:

2 medium brown onions

500g skirt steak 

1 bunch chinese chives or leek (gou choi)

250g bean sprouts

1kg fresh hor fun (河粉, flat rice noodles about 1cm thick)

dark soy sauce

soy sauce

vegetable oil

toasted sesame seeds, to serve

Marinade

1 T Soy sauce

1 tsp salt

1 tsp sugar

1 tsp cornflour

1/2 tsp bicarb (if using a tougher cut of meat)

Method:

1. Cut the beef into thin strips and marinade for at least 30min.

2. Cut the onion into thin wedges and the chives into 3cm strips, wash the bean sprouts.

3. Heat the wok with 1T oil and stir-fry the onions for 2 minutes, add a bit of water to soften then continue to stir-fry until cooked. Remove from the wok.

4. Add 1T oil and stir-fry the beef until half-cooked. Remove and set aside. Wash the wok.

5. Heat the wok with 1T oil again, then add in the chives and stir-fry for 1 minute, then add in the bean sprouts. Toss for another 2 minutes until the sprouts are slightly soft (but still crunchy!). Remove from wok and set aside.

6. Add in 1.5T oil and place the rice noodles in. Use chopsticks to stir and loosen, allowing the noodles to slowly soften, but try not to let them stick to the base too much! 

NB. It's OK if the noodles get a bit charred as it adds to the authentic taste!

7. Add in some soy sauce for flavour, then dark soy for colour. Toss the onions and beef back in and continue to stir through for another 2 minutes. Add in the chives and sprouts and give a final toss before removing from the wok!

8. Serve with toasted sesame seeds sprinkled on top.