Air fryer Cantonese beef chow ho fun
Souped Up Recipes · ♥ 1.4K likes · 16.9K views · 6 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ l water
- dried pho noodles
Boil one and a half liters of water in an electric kettle and soak the dried noodles five to eight minutes, depending on thickness, until tender with a slight chew; drain completely.
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp dark soy sauce
- 1 tbsp cooking oil
Season the drained noodles with soy sauce, oyster sauce and dark soy sauce, mix thoroughly, then drizzle in a tablespoon of oil to coat. Everything must be seasoned ahead, because an air fryer gives no chance to stir fry as you cook.
- beef
- ¼ tsp ground white pepper
- ¼ tsp salt
- ¼ tsp baking soda
- 1 tsp cornstarch
- 1 tbsp soy sauce
Slice the beef thin and marinate with white pepper, salt, baking soda, cornstarch, soy sauce and cooking wine.
- 1 tbsp cooking wine
- ½ tsp dark soy sauce
- garlic
Add half a teaspoon of dark soy sauce for colour and the garlic, then half a tablespoon of oil so the beef does not dry out.
- ½ tbsp cooking oil
- 1½ oz garlic chives
- 1½ oz onion
- 1½ oz red chili pepper
- 4 oz bean sprouts
- ½ tbsp oil
Cut the garlic chives into two inch lengths, slice the onion thin, julienne the chili and toss all the vegetables with the bean sprouts and half a tablespoon of oil.
Cook in small portions: an overcrowded basket blocks the air flow and gives uneven texture and soggy spots. Divide everything into two identical batches.
Why to cook in small batches
Put one batch of noodles in the basket and spread the marinated beef over the top in a single layer. Set the air fryer to its highest temperature and cook three minutes, or until the beef is just cooked; hers only reaches 190 degrees Fahrenheit.
Air frying in stages
Spread the vegetables evenly over the top and air fry two to four minutes; longer if you want them softer than slightly crisp.