Beef Chow Fun and Dim Sum
Beef grub fun is a sleeping favorite among Chinese food lovers. The problem is, the traditional version isn't widely available, and at that place aren't many good recipes out there (until at present!).
What Is Beef Chow Fun?
Beef chow fun is a Cantonese dish made from stir-frying beef, wide rice noodles (he fen or huo fun), scallions, ginger, bean sprouts and dark soy sauce.
Known as gon grub ngau huo in Cantonese, you can find it in dim sum restaurants or sometimes Cantonese roast meat places.
Wok Hei & Pow Wok
An important element in beefiness chow fun is "wok hei" (é‘Šæ°£). Wok hei refers to the "breath of the wok" when cooking over very high heat, and the unique umami flavor that results.
You can encounter examples of one-time-fashioned loftier flames in our Eleven'An street food post, where street vendors cooked over roaring hot fires. Wok hei is non easy to achieve using a dwelling range burner, but information technology can be done.
The other essential technique in this dish is "pow wok," a method of tossing the contents of a wok without a spatula.
It'due south all-time practiced with a seasoned pow wok with a wooden handle for piece of cake gripping. Y'all may take seen something like it in any local takeout identify with an open kitchen.
For this dish, the continuous move of the noodles in the hot wok prevents sticking and keeps the rice noodles whole. Just don't despair, I have cooked this dish with a metal spatula and it has turned out just fine. What'southward a few broken noodles here or there anyway?
We've written the recipe as if you're using a spatula, but go for the "pw wok" tossing method if you're brave enough!
The Pow Wok Technique – The Woks of Life from The Woks of Life on Vimeo.
Cheque out our Chinese Cooking tools folio for more information on carbon steel woks and other tools we utilize in our recipes and daily cooking!
Buying Rice Noodles
While all this may sound daunting, information technology's actually pretty piece of cake to get a proficient Beef Grub Fun on the table at home if you can get fresh rice noodles at your local Asian market.
Information technology is not the easiest item to detect, only all yous demand to do is ask your local Asian grocer, and they will betoken you to the right aisle to get the fresh multifariousness.
You lot can also substitute stale rice noodles, like to what you lot would apply for pad Thai.
Judy has also published her recipe for Homemade Rice Noodles. Give information technology a try, and you can make your own any time!
Ok, on to the recipe!
Beef Chow Fun: Recipe Instructions
Start by combining 8 oz. sliced flank steak, one/four teaspoon baking soda, ane teaspoon cornstarch, one teaspoon soy sauce, 1 teaspoon vegetable oil. Marinate for 1 hour.
The baking soda tenderizes the meat to achieve a texture similar to what you arrive restaurants. The longer you marinate the beef, the more than tender it gets.
(Learn more about preparing and tenderizing beef for stir-fry in our commodity dedicated to the subject!) Another useful tip: freeze the beefiness earlier slicing until firm merely not solid. This makes slicing the beef much easier!
As well prepare the residual of the ingredients and accept them prepare earlier you cook.
Some fresh rice noodles come equally large sheets, while others come up pre-cut. If you have the sheets, piece the rice noodles so they're nigh 1 inch broad. If the rice noodles are very stiff and stuck together, you will have to flinch them to loosen them.
Simply bring a wok total of water to a boil, and add together the noodles.
Blanch them for 30 seconds or so. Y'all'll see them loosen into longer strands of noodles.
Remove from the wok and transfer to an ice bath. Drain.
Rut your wok over high heat until smoking, and add 1 i/ii tablespoons vegetable oil to coat the wok. Add the beef and sear until browned.
As long equally your wok is hot enough, the meat shouldn't stick. Remove from the wok and set up aside.
Add another ane 1/two tablespoons vegetable oil to the wok forth with the ginger. Let it infuse the oil with its rich season for about 15 seconds, and and then add together the scallions.
Spread the fresh rice noodles evenly in the wok and stir-fry for 15 seconds.
Add two tablespoons of Shaoxing wine effectually the rim of the wok.
Side by side, add 1/two teaspoons sesame oil, 2 teaspoons dark soy sauce, two tablespoons regular soy sauce, pinch of sugar, along with the beef.
Stir fry, making certain your metal wok spatula scrapes the bottom of the wok. Elevator the huo fun in an upward motion to mix well and coat evenly with the soy sauce.
Add a bit of common salt and white pepper to gustation (taste the noodles earlier adding salt).
If the rice noodles were common cold when you started, y'all may have to toss the noodles longer to estrus them through properly. If the rice noodles were fresh/at room temperature or blanched, less time will be required. Your heat should remain every bit high as possible at all times. That is the primal to achieving wok hei.
Add the edible bean sprouts and stir-fry until they are just tender.
Serve your Beef Grub Fun Noodles piping hot. It's also great with a little homemade chili oil or chiu chow chili sauce on the side!
Prep: 1 hour
Cook: 5 minutes
Total: one hour 5 minutes
For the beefiness & marinade:
- 8 oz. flank steak (225g, sliced into 1/8 thick pieces)
- 1/4 teaspoon baking soda (optional)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- ane teaspoon vegetable oil
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Combine the beef and marinade ingredients and marinate for near ane 60 minutes.
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Some fresh rice noodles come as large sheets, while others are already cut. If yous have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add together the noodles. Blanch them for thirty seconds to loosen. Transfer to an ice bath and bleed thoroughly.
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Estrus your wok over high oestrus until smoking, and add one 1/two tablespoons oil to glaze the wok. Add the beef and sear until browned. As long equally your wok is hot enough, the meat shouldn't stick. Prepare aside. Add i ane/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for near fifteen seconds. Add the scallions.
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Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add together the Shaoxing wine around the perimeter of the wok.
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Next, add the sesame oil, soy sauces, compression of sugar and the seared beefiness. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upwardly motion to mix well and glaze them evenly with the sauce.
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Add a fleck of salt and white pepper to taste (sense of taste the noodles earlier adding common salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
A useful tip is to freeze the beef before slicing, until it's firm but not solid. This makes slicing the beefiness much easier!
Important: Heat should remain as high as possible at all times when cooking this dish.
Calories: 615 kcal (31%) Carbohydrates: 51 k (17%) Protein: 31 m (62%) Fatty: thirty yard (46%) Saturated Fat: 21 g (105%) Cholesterol: 68 mg (23%) Sodium: 1978 mg (82%) Potassium: 576 mg (sixteen%) Cobweb: 3 yard (12%) Saccharide: iv chiliad (4%) Vitamin A: 240 IU (5%) Vitamin C: 12 mg (15%) Calcium: 55 mg (6%) Iron: 3.iv mg (19%)
Annotation: Nosotros originally published this post on June 12, 2014. We've updated it with new photos, clearer instructions, nutrition info, and more than, though the original recipe remains the aforementioned. Savor!
Source: https://thewoksoflife.com/beef-chow-fun-noodles/
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