Beef chow fun
J. Kenji López-Alt · ♥ 8.6K likes · 388.5K views · 8 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8–10 oz hor fun noodles
- ¼ whole onion
- 1 cup bean sprouts
- 3 cloves minced garlic
- boiling water
- oil
- 3 whole scallions
For refrigerated noodles, pour boiling water over them, let sit about two minutes, break them up, rinse in cold water and toss with a little oil. Dried wide rice stick noodles: soak in boiling water a couple of minutes and drain.
- 6 oz sirloin flap
- ¼ tsp baking soda
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing wine
- ½ tsp cornstarch
Marinate the thinly sliced sirloin flap with baking soda, light and dark soy, Shaoxing wine and cornstarch, overnight or at least 15 minutes in the fridge.
- rice bran oil
Heat quite a bit of rice bran oil in the wok over a powerful burner and deep fry the beef; remove.
Wipe out the wok with paper towels and add about a tablespoon of oil over high heat.
Wiping out the wok
- 1 tbsp oil
Add the noodles and toss them without breaking them up, or carefully flip them with a spatula, letting the flames lick into the pan.
- dark soy
- light soy
Add a little dark and light soy around the edges of the pan so it evaporates quickly; cook to a singed look and remove the noodles.
Add a little oil, then the onions, minced garlic, scallions and bean sprouts. Return everything to the wok.
- oil
- white pepper
- MSG
- dark and light soy sauce
- wine
Season with a dash of white pepper, a dash of MSG (optional), a touch more dark and light soy and a splash of wine; toss.