
Beef Ho (Chow) – Stir Fried Noodles with Tender Steak
Beef Ho (Chow) – Stir Fried Noodles with Tender Steak
Juicy, marinated beef slices tossed with springy flat rice noodles and a garlicky soy-based sauce — this stir-fry delivers serious flavor in under 30 minutes.
It’s fresh, fast, and loaded with umami. Beef Ho is a street-style classic that hits hard every time.
Ingredients:
- 500 g skirt or flank beef steak
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp sugar
- 1 tbsp high-fry oil
- 2 tb sp high-fry oil (for stir fry)
- 200 g bean sprouts
- 1 bunch spring onions
- 3 cloves garlic, chopped
- 500 g flat rice noodles, cooked per packet if dried
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Juice of 1 lemon

Instructions
- Slice the beef: Trim the steak and slice it thinly against the grain for maximum tenderness.
- Marinate: In a bowl, toss the beef slices with light soy sauce, dark soy sauce, cornstarch, baking soda, sugar, and oil. Let it sit for 10–30 minutes.
- Prep veggies & noodles: Chop garlic, spring onions, and optional broccolini. Cook rice noodles if using dried ones; rinse and set aside.
- Cook the beef: In a large hot wok or pan, heat 1 Tbsp oil and quickly stir-fry the beef until browned and seared. Remove and set aside.
- Stir fry veggies: Add the remaining oil to the pan. Toss in garlic, spring onions, sprouts, and broccolini. Cook for 2 minutes on high heat.
- Add noodles: Mix in the rice noodles and toss everything together.
- Make the sauce: In a small bowl, combine all sauce ingredients. Pour it over the noodles and toss to coat until the noodles are browned and glossy.
- Finish: Add the beef back in. Stir fry everything together for another 1–2 minutes.
- Serve hot: Plate up immediately and enjoy this savory, citrusy, beefy noodle delight!

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