What is beef chow fun?
Beef chow fun is a popular Cantonese dish with stir-fried thinly sliced beef, rice noodles (ho fun), and vegetables. It is a simple and flavorful dish commonly found in Chinese restaurants and easy to make at home. The rice noodles are added to the hot wok and a quick stir with the meat and vegetables, along with a flavorful sauce made from a combination of soy sauce, brown sugar, and other seasonings. Bean sprouts are often added for crunch and texture. Beef chow fun can be customized to suit individual tastes and preferences. For example, some people may prefer adding vegetables such as bok choy, carrots, or mushrooms, while others may choose to use a different type of meat or protein, such as chicken or tofu. Beef chow fun is one of my favorite dishes.
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Ingredients
Steak: I use ribeye steak for this recipe. You can use flank steak or skirt steak.
Wide rice noodles: use fresh rice noodles if you can. You can also use "sa ho fun" if you use dried rice noodles.
Vegetable oil: Or use olive oil
Typical Asian sauces: Light soy sauce, dark soy sauce, Shaoxing wine (Chinese cooking wine), cornstarch, sugar, and chili oil(optional) are all used in this recipe.
Green onions, ginger, and yellow onion: These three ingredients bring fragrance to the noodles.
Mung bean sprouts: These crunchy bean sprouts add flavor and texture to this yummy dish.
Step-by-step cooking instruction
Here is a step-by-step recipe for making Beef Chow Fun at home:
You can start by gathering all the ingredients and soaking the beef with beef marinade sauce for at least 30 minutes. Bring water to a boil in a big pot, rinse the fresh rice noodles in hot water for 45 seconds or until easy enough to separate them, drain, and set them aside.
Heat a tablespoon of oil, add the marinated beef, and stir-fry for 2 minutes until browned on medium-high heat. Remove the meat from the pan and set aside. Mix the soy sauce, dark soy sauce, and dark brown sugar in a small bowl. Set aside.
Heat a wok or large skillet over very high heat. Add the remaining tablespoon of vegetable oil and swirl to coat the pan, then add the green onions, yellow onions, and ginger slices. Stir fry for 4 minutes or until they are slightly softened. Add the rice noodles to the pan and stir-fry for 1 minute until the noodles are heated. Pour the pre-mixed sauce (light and dark soy sauce, dark brown sugar) over the noodles and make sure the noodles are coated evenly.
Add the cooked beef to the pan, sprinkle the bean sprouts. Stir-fry for 20 seconds so or until everything is well combined and heated. Salt and white pepper(optional) to taste. Transfer to a serving dish. Beef Chow Fun is best served hot and fresh. Enjoy!
Type of rice noodles
Rice noodles, or vermicelli, are thin and translucent noodles made from rice flour and water. There are several types of rice noodles, including thin Rice Noodles, rice sticks, and wide rice noodles. Each type of rice noodle has a unique texture and is suited for different dishes. Thin rice noodles are commonly used in dishes such as Pad Thai. Rice sticks are flat, wide rice noodles typically used in stir-fry and soup.
Wide rice noodles are a type of rice noodle that is wide and flat in shape. They are a staple ingredient in many Asian cuisines, mainly Chinese and Southeast Asian cuisines. In Cantonese, wide rice noodles are known as "ho fun," they are commonly used in stir-fries and soups, such as Beef Chow Fun and Pad See Ew (a type of Thai stir-fried noodle). Wide rice noodles have a neutral flavor, making them versatile and easy to pair with other ingredients. This type of noodles can be fresh or dried in Asian markets. If you live with a small Asian population, you may be out of luck getting fresh rice noodles. But don't worry. You can substitute with dried rice noodles at a local Asian market or online.
What is the key to making the perfect beef chow fun recipe?
There are a few key factors to make perfect beef chow fun recipe:
- Use the right rice noodles: Choose fresh, wide rice noodles. If you're using dried noodles, soak them in warm water until they are soft before cooking.
- Marinate the beef: Marinate the meat for at least 30 minutes using soy sauce, Shaoxing wine, water, cornstarch, and a pinch of sugar. This will help to tenderize the meat and infuse it with flavor.
- Cook the beef and vegetables separately: Cook the meat and vegetables separately to ensure that they are cooked properly. This will also prevent the vegetables from getting soggy and the beef from becoming tough.
- Use high heat: Stir-fry the beef and vegetables over high heat to ensure they cook quickly and evenly. This will also help to prevent the noodles from becoming mushy.
- Cook the noodles last: Add them to the wok last and toss them with the beef and vegetables until heated. This will prevent the noodles from becoming overcooked and sticky.
Following these tips, you can make a delicious and authentic beef chow fun that impress your family.
Store and reheat
To store beef chow fun, transfer it to an airtight container and place it in the refrigerator. You can store it for up to 3-4 days. You have a few options to reheat beef chow fun: transfer it to a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through. You can also put the beef chow fun in a heat-safe dish and steam it in a steamer basket over boiling water for 3-5 minutes or until heated.
Whatever your chosen method, stir the beef chow fun occasionally to ensure even heating. Avoid overcooking the noodles, as they can become mushy and lose their texture.
Conclusion
Beef chow fun is a classic Cantonese dish. The wide rice noodles, tender beef, and delicious savory sauce combine to make an incredible dish. Mmmmm, yummy! With a bit of practice, anyone can make a restaurant-quality dish that is sure to impress. Whether you enjoy it as a weeknight dinner or a special occasion meal, beef chow fun is a delicious and satisfying dish for any occasion. If you love Chinese food, give beef chow fun a try!
Beef Chow Fun Recipe (Beef Ho Fun, 干炒牛河)
Ingredients
- 1 pound ribeye steak thinly sliced
- 2 pounds fresh wide rice noodles ho fun
Beef marinade:
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 2 table water or beef broth
- pinch of sugar
Rest of the dish:
- 3 tablespoons vegetable oil
- 6 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon dark brown sugar
- ½ yellow onion sliced
- 4 stalk green onions cut into 2 inches pieces
- 2 slices fresh ginger
- 1 cup bean sprouts
- salt and white pepper optional to taste
Instructions
- Gather all the ingredients and soak the beef with beef marinade sauce for at least 30 minutes.
- Bring water to a boil in a big pot, rinse the fresh rice noodles in hot water for 45 seconds or until easy enough to separate them, drain, and set them aside.
- Heat a tablespoon of oil, add the marinated beef, and stir-fry for 2 minutes until browned on medium-high heat. Remove the meat from the pan and set aside.
- Mix the soy sauce, dark soy sauce, and dark brown sugar in a small bowl. Set aside.
- Heat a wok or large skillet over very high heat. Add the remaining tablespoon of vegetable oil and swirl to coat the pan, then add the green onions, yellow onions, and ginger slices. Stir fry for 4 minutes or until they are slightly softened.
- Add the rice noodles to the pan and stir-fry for 1 minute until the noodles are heated. Pour the pre-mixed sauce (light and dark soy sauce, dark brown sugar) over the noodles and make sure the noodles are coated evenly.
- Add the cooked beef to the pan, sprinkle the bean sprouts. Stir-fry for 20 seconds so or until everything is well combined and heated.
- Salt and white pepper(optional) to taste. Transfer to a serving dish. Beef Chow Fun is best served hot and fresh. Enjoy!
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