Hong Kong Gan Chao Niu He
Gan chao niu he, literally translated as “dry fry beef flat rice noodle”, the proper term for dry fry is stir-frying. This dish rose to frame in Hong Kong, a must have comfort food whenever you visit Hong Kong. Succulent slices of beef pair with silky smooth flat rice noodle that are fried over high heat gives this dish the charred smokey flavor! I had all the parts break down so you too can cook a Hong Kong standard “Gan Chao Niu He” at home!
This recipe serve 3
Ingredients – Beef Slice & Marinate
- 300g of thinly sliced Beef (Tenderloin)
- 1/2 tsp of Salt
- 1/2 tsp of Sugar
- Water – add accordingly
- 1 tsp of Corn Starch (optional potato starch)
Procedure to Marinate Beef
- Thinly sliced the beef to about 2-3 mm thickness.
- Add salt and sugar, as you begin mixing them, add water a little at a time.
- Continue mixing and gradually add water until the slime begin to thickened, stop adding water at this point.
- There should not be any excessive water leaking from the meat.
- Add corn starch and mix.
- Let it marinate as you prepare the other ingredients.
Ingredients – Flavoring Mixture
- 3 tbsp of Soy Sauce
- 1 tbsp of Oyster Sauce
- 1 tbsp of Thick Soy Sauce
- 500g of Flat Rice Noodle
- 1/4 of Onion (Sliced)
- 2 stalk of Spring Onion
- 1 handful of Beansprout
- 2 eggs
- Cooking Oil
- Salt to taste
- Preheat pan/wok with 2 tbsp of cooking oil to high heat.
- Add marinated beef slices and spread it open.
- Sear beef to medium well and set aside.
- Without cleaning the pan/wok, add 2 tbsp of cooking oil and bring it to high heat.
- Add eggs and scramble.
- Add sliced onion and thoroughly stir fry.
- Add flat rice noodle and thoroughly stir fry.
- Add flavoring mixture and stir fry to mix well.
- Add spring onion and beansprout and stir fry to mix well.
- Taste the dish to check if it is salty enough, otherwise season with some salt at this point.
- Add seared beef back in and stir fry to mix.
- Remove from pan/wok and serve.