aka 乾炒牛通粉 (gan-chao-ao-tong-fun). Stir fried tender beef macaroni in a fragrant and savoury sauce, with a smoky flavour that’s full of WOK HAY.

This recipe was developed all because I tried this dish before in Macau. It’s a super simple dish, yet it’s packed with flavour and wok hay (a Cantonese phrase used to describe an aroma in a dish where authentic stir frying is done in a wok, resulting in a smoky flavour).

The taste is just like the regular beef hor fun/stir fried beef with flat rice noodles (乾炒牛河), but if you use macaroni instead, it’s so much easier to stir fry as it doesn’t stick to the bottom of the wok/pan that much compared to flat rice noodles. It still produces that WOK HAY and you will have less of a greasy feeling, as flat rice noodles are actually made and smothered in a lot of oil.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Ingredients

Marinade

230 g beef (flank/skirt steak)
½ tsp fresh ginger (minced)

⅛ tsp baking soda
2 tsp cornstarch
½ tbsp light soy sauce

1 tsp dark soy sauce
½ tsp oyster sauce
1 tsp sugar

¼ tsp white pepper
1 tsp Shaoxing wine
3 tbsp water

1 tbsp neutral oil

Stir Frying

2 servings macaroni
½ onion (sliced)

2 scallions (chopped into 1 inch pieces)
¼ tsp salt
¼ tsp chicken powder

1 tsp light soy sauce
1 tbsp dark soy sauce

Instructions

Marinade

Mix the beef with all the marinade ingredients and keep mixing with your hands until the beef has absorbed all the liquids (this will take a few minutes).

Marinate for 15 minutes.

Stir Frying

Cook macaroni according to package instructions.
In a heated wok with oil over medium-high heat, add in the beef and stir fry until 70% cooked. Remove and set aside.

In a clean wok with oil over medium-high heat, stir fry the onion and scallions until slightly golden.
Add in cooked macaroni, the seasoning ingredients, and the cooked beef.
Mix well. Serve and enjoy!

Hello! I'm Lillie.

Stir Fried Beef Macaroni