In Cantonese, it called chow ngau huo (炒牛河). There are two types of beef noodles, one dry called “gon” (乾) and another one saucy or “sup” (濕). Beef chow fun is more readily recognized as a dry fry style of beef with ho fun or wide rice noodles - collectively as "gon chow ngau huo" (乾炒牛河). The dry version is always simply done with bean sprouts. The saucy one (this recipe) is done with a seasonal vegetable and is called "sup chow ngua huo" (濕炒牛河) or "see choy ngua huo" (時菜牛河).