Stir-fry ginger beef kuey teow (or Gon Chau Ngau Yuk Hor) is a Cantonese dry noodles dish, cooked with tender beef slices, spring onion and ginger.
Think Penang char kuey teow (see our recipe here) – but with flavours mainly coming from the fragrant spring onion and ginger.
For some reason, this noodles dish is not offered at a lot of places – compared to its cousin, Keong Chung Ngau Yuk Hor (literally, ginger onion beef hor fun). Hence, whenever we come across this in a menu, Max is sure to order this.
The latter (which we love to eat too!) has more gravy and is similar to Cantonese Wat Tan Hor (see our recipe with Yee Mee here).
The keys to a good plate of stir-fry beef noodles is wok hei (cooking over high heat to yield slightly charred and caramelised noodles), tender flavourful beef and sufficient spring onion and ginger.
For a good halal stir-fry ginger beef kuey teow, we recommend Hawker Hall in Sri Hartamas (see our review of their Penang char kuey teow here).
Check out our Instagram post here for step-by-step process and videos.
KEY TIPS:
* Similar to char kuey teow, cook this at high heat to get the wok hei.
* For tender beef slices – I used tender chuck and flatten them further with a pestle. I also added baking soda to soften the beef.
* Marinade is key! The beef should be flavourful by itself. I marinated about 2 hours earlier and placed it in the fridge before cooking. About 30 minutes before frying should be sufficient.
* As a visual guide, the amount of sliced ginger and green onion should make up a quarter each of a serving of kuey teow.
* We cooked for a single serving at a time – it takes about 5 minutes. Always season with sauce to taste.
Stir-fry ginger beef kuey teow [Recipe]
Course: Lunch, DinnerCuisine: Chinese, Malaysian, HawkerDifficulty: Easy2
servings15
minutes10
minutesEasy-to-cook Cantonese Kon Chau Ngau Yuk Hor.
Ingredients
200 grams sliced beef (chuck tender or topside)
- Beef marinade
1/2 tsp corn starch
2 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1/2 tsp baking soda (optional)
- Noodles sauce
6 tbsp light soy sauce
3 tbsp dark soy sauce
1.5 tbsp oyster sauce
dash of pepper
- The main stuff
4-6 stalks of green onion, cut into 3-inch length
8-inch ginger, sliced thinly
100 grams taugeh (mung bean sprouts)
3 garlic cloves, minced
2-3 stalks of chives (optional)
1/2 tsp salt, or to taste
Directions
- Marinade beef
- Cut beef into slices. You may flatten the beef slices further with a pestle to make it more tender.
- Marinade beef with the marinade ingredients. Set aside for at least 30 minutes.
- Prepare sauce
- Mix all the noodle sauce ingredients in a small bowl and set aside.
- Cook beef
- Heat up cooking oil in wok. Add the beef slices and cook until they turn colour. Set aside.
- Cook noodles (for 1 serving)
- Heat up wok to high heat. Add oil and saute garlic and ginger until fragrant.
- Add the green onion and fry for about 15 seconds. Add the noodles into the wok and mix it evenly.
- Add 3-4 tbsp of noodle sauce. Mix well with noodles and adjust to taste.
- Add the beef slices, bean sprouts and chives (optional).
- When bean sprouts are tender, turn off heat and serve immediately.
Notes
- Similar to char kuey teow, cook this at high heat to get the wok hei.
- For tender beef slices – I used tender chuck and flatten them further with a pestle. I also added baking soda (optional) to soften the beef.
- Marinade is key! The beef should be flavourful by itself. I marinated about 2 hours earlier and placed it in the fridge before cooking. About 30 minutes before frying should be sufficient.
- As a visual guide, the amount of sliced ginger and green onion should make up a quarter each of a serving of kuey teow.
- We cooked for a single serving at a time – it takes about 5 minutes. Always season with sauce to taste.
