Beef Chow Fun Rice Noodles (Gon Chow Ngau ho)

Beef chow fun could be a favorite Cantonese dialect dish, made of stir-frying beef, he fen or generally referred to as holmium fun (wide rice noodles), scallions, ginger, bean sprouts and dark soy. In the U.S., it will typically be found in Cantonese dialect restaurants that serve culinary art as well as one in every of our favorites, Pan-Fried Noodles w/ Chicken (Gai See Chow Mein).

Personally, i feel beef chow fun could be a sleeping favorite among Chinese food lovers, however the matter is that the normal version isn’t wide obtainable, and that i don’t suppose there area unit a full ton of fine recipes out there (until now!).

An important part within the creating of this beef chow fun dish is “wok hei” (鑊氣) that could be a preparation technique that uses terribly high heat to form a cooking pan sear that has its own distinctive umami flavor. you'll be able to see samples of quaint high flames in our Hsian street food post wherever the flames area unit roaring hot. cooking pan hei isn't a straightforward state to attain employing a range burner however it will be done.

The other essential technique for creating this dish could be a technique referred to as “pow cooking pan” that primarily could be a methodology of agitated the wok and therefore the food while not employing a spatula. it's best practiced with a seasoned prisoner of war cooking pan with a picket handle for simple interesting as you're agitated the ingredients around. you'll have seen one thing adore it in your native takeout place with the open room. For this dish, the continual movement of the noodles within the hot cooking pan while not employing a spatula (i.e. prisoner of war wokking), prevents protruding and additionally keeps the rice noodles whole. however don’t despair, I even have fried this dish with a metal spatula and it's clothed  simply fine – what’s some broken noodles here or there anyway? We’ve written the direction as if you’re employing a spatula, however opt for the “pow wok” agitated methodology if you’re brave enough!

While all this could sound intimidating, it's really not as troublesome because it sounds to induce a decent Beef Chow Fun on the table reception, providing you'll be able to get contemporary rice noodles at your native Asian market. you'll notice that it's not the best item to search out, however all you wish to try to to is raise your native Asian merchant and that they can purpose you to the proper aisle to induce the contemporary selection. you'll be able to additionally substitute the dried rice noodles, like what you'd use for pad Thai. I even have additionally created these noodles from scratch reception and currently Judy has printed her direction for home-baked Rice Noodles. offer that direction a try to you'll be able to create your own any time!

Ingredients

For the beef & 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
• 1 teaspoon vegetable oil

For the rest of the dish:

• 12 oz. fresh ho fun flat rice noodles
• 3 tablespoons vegetable oil
• 4 scallions (split in half vertically and cut into 3-inch pieces)
• 3 thin slices ginger
• 2 tablespoons Shaoxing wine
• 1/2 teaspoon sesame oil
• 2 teaspoons dark soy sauce
• 2 tablespoons regular soy sauce
• 1/8 teaspoon sugar
• salt and white pepper (to taste)
• 4 to 6 ounces fresh mung bean sprouts

Instructions

1. Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.The longer you marinate the beef, the more tender it gets. This is totally optional.
2. A useful tip for slicing the beef is to freeze it until it gets firm but not solid which makes slicing the beef much easier!
3. Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch thick.
4. Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add a 1 1/2 tablespoons more vegetable oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
5. Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the Shaoxing wine around the rim of the wok.
6. Next, add the sesame oil, soy sauces, pinch of sugar and the beef. Stir fry, making sure your metal wok spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.
7. Add a bit of salt and white pepper to taste (taste the noodles before adding salt)
8. If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!

Recipe From : The Woks Of Life