Beef Chow Fun (Beef Ho Fun, 干炒牛河)

25 mins
Serves 2
https://redhousespice.com/beef-chow-fun/

Directions

  1. 1Slice beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water, and sugar. Coat with oil and rest for 15 minutes.
  2. 2Slice beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water, and sugar. Coat with oil and rest for 15 minutes.
  3. 3Slice beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water, and sugar. Coat with oil and rest for 15 minutes.
  4. 4If using fresh noodles, gently separate strands. If using dried, cook according to package instructions and rinse with cold water.
  5. 5If using fresh noodles, gently separate strands. If using dried, cook according to package instructions and rinse with cold water.
  6. 6If using fresh noodles, gently separate strands. If using dried, cook according to package instructions and rinse with cold water.
  7. 7Pour oil into a hot wok. Stir-fry marinated beef until pale. Remove and leave oil in the wok.
  8. 8Pour oil into a hot wok. Stir-fry marinated beef until pale. Remove and leave oil in the wok.
  9. 9Pour oil into a hot wok. Stir-fry marinated beef until pale. Remove and leave oil in the wok.
  10. 10Add sa-ho fun and stir gently with chopsticks. Add beansprouts and onion. Fry for 30 seconds.
  11. 11Add sa-ho fun and stir gently with chopsticks. Add beansprouts and onion. Fry for 30 seconds.
  12. 12Add sa-ho fun and stir gently with chopsticks. Add beansprouts and onion. Fry for 30 seconds.
  13. 13Add beef, Chinese chives, light soy sauce, and dark soy sauce. Cook for 30 seconds more
  14. 14Add beef, Chinese chives, light soy sauce, and dark soy sauce. Cook for 30 seconds more
  15. 15Add beef, Chinese chives, light soy sauce, and dark soy sauce. Cook for 30 seconds more

Ingredients

  • 5 oz beef - preferably flank/skirt steak
  • 5 oz beef - preferably flank/skirt steak
  • 5 oz beef - preferably flank/skirt steak
  • 1 teaspoon light soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing rice wine
  • 1 teaspoon Shaoxing rice wine
  • 1 teaspoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 teaspoon cooking oil
  • 1 teaspoon cooking oil
  • 1 teaspoon cooking oil
  • 1 lb fresh sa-ho fun - see note 1
  • 1 lb fresh sa-ho fun - see note 1
  • 1 lb fresh sa-ho fun - see note 1
  • 2 tablespoon cooking oil
  • 2 tablespoon cooking oil
  • 2 tablespoon cooking oil
  • 2 oz beansprouts
  • 2 oz beansprouts
  • 2 oz beansprouts
  • 0.25 onion, thinly sliced
  • 0.25 onion, thinly sliced
  • 0.25 onion, thinly sliced
  • 1 oz Chinese chives - see note 2
  • 1 oz Chinese chives - see note 2
  • 1 oz Chinese chives - see note 2
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon light soy sauce

Equipment

wokpair of chopsticks

Tips

  • Choose the right cut of beef (flank or skirt steak) and slice against the grain.
  • Marinate the beef with soy sauce, cornstarch, water, and sugar.
  • Use fresh sa-ho fun noodles if possible, or dried ones (reducing the quantity).
  • Use two types of soy sauce: light and dark.
  • Stir-fry in sequence to maintain texture.
  • Use a well-seasoned wok or a non-stick wok.
  • If using dried noodles, reduce the quantity to 8oz/230g
Beef Chow Fun (Beef Ho Fun, 干炒牛河) | Clip Recipe