What Is in House Special Beef
Succulent beef slices stir-fried with soft, springy rice noodles and so seasoned with soy sauce, beef grub fun is a classic Cantonese delicacy not to miss.
When I was working in Beijing, I always loved visiting Hong Kong-way Cha Tin can Ting/Cha chaan teng (茶餐厅, literally pregnant Tea restaurant) for dejeuner. I'd society a plate of beef chow fun and a cup of Hong Kong-mode milk tea. Simple, tasty and very satisfying! While there are no local outlets serving an accurate version of this dish near to where I live in England, I'one thousand lucky enough to be able to find all the ingredients needed locally to make Beef Chow Fun (Beef Ho Fun, 干炒牛河) in my own kitchen.
What is beef chow fun
Beef chow fun consists of tender, succulent beef slices; soft, springy rice noodles; crispy beansprouts and aromatic Chinese chives. It's tasty, comforting and nutritious (poly peptide, vegetable and starch in 1 plate).
The Chinese name of this dish "干炒牛河" literally means "Dry fried beefiness and ho fun (a item blazon of rice noodles)" As it suggests, the dish should await dry. That is to say, there shouldn't be any excessive oil or sauce left on the plate when finished.
It's non a complicated task to melt this delightful dish at dwelling house. Notwithstanding, I'd like to share a few tips and tricks to assist you have a fail-proof feel.
Make the beef tender
- Choose the right cut of beef. This is the cardinal to tender, tasty beef stir fry dishes. I recommend flank or brim steak.
- Call back to slice the beef against the grain, specially if you use a cheaper cut of beef.
- Marinate the beef with soy sauce, cornstarch, water and a compression of sugar. Massage the meat until it absorbs all the liquid. And then coat with a lilliputian oil to lock in the moisture.
Cull the right noodles
There are many types of Chinese rice noodles and they come in unlike shapes and forms. Accurate beefiness chow fun calls for a particular type named Sa-ho fun (沙河粉).
- Sa-ho fun are wide, slightly thick, not-transparent rice noodles.
- You may observe them with different spellings such as Sa-ho fan, Sha he fen, etc. Show Chinese graphic symbol 沙河粉 to the store assistant if you have problem finding them in Chinese stores.
- Utilise fresh sa-ho fun if bachelor. They frequently come up in a block pre-cut into strands. Prior to frying, gently split them.
- Dried Sa-ho fun as well work for this recipe. Follow the instructions on the package. Always recall not to overcook them and rinse nether cold water correct after boiling.
Use two types of soy sauce
Beef chow fun doesn't require complicated seasoning. Two types of Chinese soy sauces are all that you need:
- Light soy sauce for its aromatic, abrupt saltiness.
- Dark soy sauce for giving the dish an appetizing brown colour and a hint of sugariness to balance the taste.
Stir fry in sequence
To ensure the best texture of your homemade beef chow fun, please follow these steps when stir-frying:
- Apace fry the beef in oil. Transfer out every bit shortly as it turns pale (Do non overcook).
- In the remaining oil, stir fry sa-ho fun using a pair of chopsticks (They work better than spatular which breaks the noodles more than easily).
- Add in beansprouts & onion slices. Melt them for a brusk period of time to retain their crispiness.
- Finally stir in the beef, Chinese chive and the seasoning. Dish out as soon as everything is evenly coated with the sauce.
Another note: Make sure you employ a well-seasoned wok or a non-stick wok.
For the beef:
- 140 grand beefiness, preferably flank/skirt steak, 5oz
- 1 teaspoon low-cal soy sauce
- 1 teaspoon Shaoxing rice wine
- i teaspoon cornstarch
- one tablespoon water
- 1 compression carbohydrate
- 1 teaspoon cooking oil
You too need:
- 450 g sa-ho fun, 16oz, see note one
- two tablespoon cooking oil
- 60 yard beansprouts, 2oz
- ¼ onion, thinly sliced
- thirty g Chinese chives, 1oz, come across annotation 2
- 1 tablespoon night soy sauce
- 1 tablespoon calorie-free soy sauce
Marinate the beefiness
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Slice the beef against the grain. Mix with light soy sauce, rice vino, cornstarch, water and sugar. Coat with oil so exit to remainder for 15 minutes.
Prepare the rice noodles
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If using fresh ones: Gently dissever the sa-ho fun by paw into long strands (endeavor not to pause them into small pieces).
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If using dried ones: follow the instructions on the bundle to melt so rinse under cold water prior to stir-frying.
Stir fry
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Pour oil into a hot wok. Stir in the marinated beefiness slices. Fry until they merely plow pale (practice non overcook). Dish out and leave the oil in the wok.
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Put in sa-ho fun. Gently stir around with a pair of chopsticks. When the sa-ho fun begins to wilt, add together in beansprouts and onion. Fry for 30 seconds or and so.
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Add the beefiness and Chinese chives. Cascade in light soy sauce and dark soy sauce. Cook for a farther xxx seconds.
1. Sa-ho fun is a variety of Chinese rice noodles. They are broad, slightly thick and non-transparent. You may notice them with different spellings such as Sa-ho fan, Sha he fen, etc. Or you can identify them by Chinese character 沙河粉.
2. In that location are ii types of Chinese chives: regular green coloured chives or yellow chives which have a milder flavour and a hint of sweetness. Accurate Cantonese beefiness chow fun calls for the latter. Yellow chives are much less accessible outside China. Please feel gratis to use the regular ones.
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Happy cooking!
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