Beef Chow Fun

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Beef Chow Fun :-Using slices of beef and vegetables that have been cooked in a delectable savory thick sauce, this recipe for saucy beef chow ho fun (choy yeun ngau ho) is prepared. The sauce is then poured on top of stir-fried ho fun noodles.

Beef Chow Fun

Ingredients :

  • 750 g fresh sa ho fun noodles (or ½ inch wide dried wide rice noodles)
  • 100 g yu choy (choy sum) (or bok choy/gai lan/Chinese pea sprouts, approx. 1 cup)

 

Beef Marinade

  • 300 g flank steak (or any type of steak, thinly sliced against the grain)
  • 1 tablespoon soy sauce
  • ½ tablespoon oil
  • 2 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon corn starch
  • ½ tablespoon Shaoxing cooking wine (or dry sherry or rice wine

 

Sauce

  • 1 ½ cups chicken stock (low sodium)
  • 3 tablespoons oyster sauce
  • 1 ½ teaspoons dark soy
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon oil

 

Corn Starch Slurry (To Thicken Sauce)

  • 2 tablespoons corn starch
  • 2 ½ tablespoons water

Instructions :

Prepare the Beef

  • A shallow bowl should be used to store the meat that has been thinly sliced against the grain so that it is roughly ⅛ inch thick.
  • The beef slices should be combined with all of the beef marinade components that are listed on the ‘Beef Marinade’ ingredient list.
  • The ingredients should then be gently mixed into the beef that has been sliced. A marinade should be set aside.
 slicing beef against the grain.

Prepare the Chinese Vegetables

  • The choy should be washed until the water becomes clean and there is no trace of sand left.
  • Discard any leaves that are yellow, then cut the choy into two equal pieces. Maintain a separation between the stems and the leaves, and then lay them aside.

Prepare the Ho Fun Rice Noodles

  • [If You Are Using Fresh Ho Fun Noodles]

  • Once the noodles have been removed from their container, they should be placed on a plate.
  • It should be microwaved for intervals of one minute till it becomes soft. Generally speaking, the outside edges will be the first to become softer.
  • Starting from the outside edges, carefully separate each noodle into individual strands by applying gentle pressure.
  • Although it is possible that the middle of the piece of ho fun noodles will be chilly and more difficult to separate, this is not a problem because the process should be completed in a few steps.
  • Repeat the process of placing it in the microwave for one minute at a time until it becomes somewhat more pliable.
  • Make a note of it for later use.

 

[If You Are Using Dried Rice Noodles]

  • Immerse the noodles in water that is heated but not boiling for six to eight minutes. By the time the noodles have become flexible and bendable, the water should be drained and placed aside for subsequent use.

 

Mix the Sauce and Corn Starch Slurry

  • By combining the oyster sauce with two to three tablespoons of chicken stock in a small bowl, you may achieve the desired consistency of the oyster sauce. Because it is difficult to combine oyster sauce with liquids in an even manner, it tends to clump together unless it is first thinned out.
  • When the oyster sauce has reached the desired consistency, you can next combine the remaining chicken stock in the bowl with the remaining ingredients that are listed on the ‘Sauce’ ingredient list.
  • Make a note of it for later.
  • To prepare the corn starch and water mixture, combine them in a separate, smaller bowl and set it aside for later use.

 

Par-boil the Chinese Vegetables

  • Bring a small saucepan of water to a boil, and while it is boiling, add a little bit of oil to the water. (The addition of oil is not required, but it will impart a lovely glossy sheen to the choy once it has been cooked.)
  • To begin, bring the stems to a boil for approximately two minutes. Next, throw in the leaves and continue to heat it for twenty seconds.
  • The choy should be drained and then stored away for subsequent use.

 

Stir Fry the Ho Fun Noodles
  • The wok or pan should be seasoned with oil, and the burner should be set to medium-high to high heat. When it comes to the noodles, you shouldn’t be hesitant about using oil because it will help them cook more evenly and prevent them from adhering to each other and the pan.
  • Once the oil begins to smoke, that is the time to add the noodles. To ensure that the noodles are completely soft, cook them for around two to three minutes in a hurry.
  • I find it helpful to use chopsticks to swiftly wriggle the noodles in order to keep them moving. I also like to flip them a few times in order to avoid breaking the strands of the noodles.
  • As an additional option, you may also use a spatula; however, when doing so, you should be sure to flip the noodles from the outside of the pan to the center of the pan.
  • Make sure not to cut straight through the middle, since this will cause your noodle strands to break.
  • After the noodles have finished cooking, place them on a platter that is intended for serving.

 

[If You are using Dried Rice Noodles]

  • During the time that you are stir-frying the noodles, you will need to add around three to four teaspoons of water to the pan in order to re-hydrate them and make them even more pliable.

 

Pre-Cook the Beef Slices

  • Replace the oil in the pan with a little bit extra. After the oil has reached the desired temperature, add the beef slices and stir-fry them until they are approximately 60 percent done. It is not necessary to worry about it because you will finish cooking it in the sauce.
  • Take the beef out of the pan and put it aside, along with the choy that has been parboiled, for a later time.

 

Make the Sauce

  • The sauce should be added to the pan once the burner has been set to a medium heat.
  • After the sauce has begun to simmer, the corn starch slurry should be re-mixed in the bowl. It is possible that the starch has settled to the bottom of the bowl.
  • The corn starch slurry should be added to the sauce, and the sauce should be stirred rapidly until it becomes thick.
  • Continuously stirring the sauce until it reaches the desired consistency is essential in order to avoid the formation of clumps in the sauce.
  • Following the thickening of the sauce, include the beef slices and choy into the sauce and let it to cook for approximately one to two minutes. As the choy and beef cook, they will release some water, which will cause the sauce to become somewhat more watery.
  • When the sauce has finished cooking, put it on top of the noodles, and then dive in!

 

Nutrition :

  • Calories: 1166kcal | Carbohydrates: 222g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated
  • Fat: 2g | Monounsaturated Fat: 5g | Trans
  • Fat: 0.02g | Cholesterol: 64mg | Sodium: 1365mg | Potassium: 571mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4IU | Vitamin
  • C: 0.3mg | Calcium: 78mg | Iron: 4mg

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