Beef chow ho fun
Souped Up Recipes · ♥ 3.5K likes · 66.6K views · 8 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 227 g beef
- 57 g purple onion
- 57 g garlic chives
- 454 g fresh ho fun
Slice the beef across the grain so it comes out tender.
- ⅓ tsp ground white pepper
- ¼ tsp salt
- 1 tsp dark soy sauce
- 1½ tsp cornstarch
- 1 tbsp Chinese cooking wine
- ⅓ tsp baking soda
- 1 tbsp oil
Marinate the beef with white pepper, salt, dark soy sauce, cornstarch, cooking wine and baking soda; mix well, then coat with one tablespoon oil so the slices separate. Rest 15 minutes.
- 2 cloves garlic
- 1 whole red chili pepper
Thinly slice the garlic, julienne the red chili, thinly slice the purple onion and cut the garlic chives into two-inch stalks.
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ tsp dark soy sauce
Season the fresh ho fun with soy sauce, oyster sauce and dark soy sauce, separating any strands that stick.
Fresh ho fun and seasoning the noodles first
- 1 tbsp oil
Preheat the carbon steel wok on maximum heat until it smokes, then add one tablespoon oil.
Why a preheated carbon steel wok
Spread the beef over the bottom and cook about one minute until it changes colour.
Add all the vegetables and stir about a minute until slightly cooked; remove everything and set aside.
Clean any residue from the wok, reheat on high until smoking, add oil and swirl to cover the bottom.
- oil
Add the noodles, spread quickly and cook a minute or two until charred with a toasty rice fragrance, fluffing with chopsticks or tongs rather than a spatula, which breaks them.
Charring the noodles and the final toss