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Hong Kong Style Beef Chow Fun
Ngau Hor
A classic Cantonese stir-fry featuring wide, flat rice noodles (hor fun) wok-fried with tender slices of marinated beef, bean sprouts, and scallions in a savory soy-based sauce, known for its 'wok hei' (breath of the wok) aroma.
đ§ Ingredienser
- 400 g Wide rice noodles (hor fun)(fresh, separated)
- 200 g Beef sirloin or flank steak(thinly sliced against the grain)
- 2 tbsp Soy sauce(for marinade)
- 1 tbsp Shaoxing wine(for marinade)
- 1 tbsp Cornstarch(for marinade)
- 1 tsp Sesame oil(for marinade)
- 3 tbsp Vegetable oil(divided)
- 2 cloves Garlic(minced)
- 1 cup Bean sprouts
- 3 stalks Scallions(cut into 2-inch lengths)
- 1.5 tbsp Dark soy sauce(for sauce)
- 1 tbsp Light soy sauce(for sauce)
- 1 tbsp Oyster sauce(for sauce)
- 1 tsp Sugar(for sauce)
- 0.25 tsp White pepper(for sauce)
đšâđł Instruktioner
- 1
In a bowl, combine the sliced beef with 2 tbsp soy sauce, Shaoxing wine, cornstarch, and 1 tsp sesame oil. Mix well and let marinate for at least 15 minutes.
â±ïž 15 minutes - 2
Prepare the sauce by whisking together dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Set aside.
đĄ Proffstips: Having the sauce ready is key for quick stir-frying. - 3
Heat a wok or large skillet over high heat. Add 1.5 tbsp of vegetable oil. Once shimmering, add the marinated beef and stir-fry quickly until just browned. Remove beef from the wok and set aside.
â±ïž 2 minutesđĄ Proffstips: Do not overcook the beef; it will finish cooking with the noodles. - 4
Add the remaining 1.5 tbsp of vegetable oil to the wok. Add the fresh rice noodles and stir-fry gently for 1-2 minutes, breaking them apart. Add the prepared sauce and toss to coat the noodles evenly, allowing them to char slightly.
â±ïž 3 minutesđĄ Proffstips: Be gentle to avoid breaking the noodles too much. The dark soy sauce gives the noodles their characteristic color. - 5
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
â±ïž 30 seconds - 6
Return the browned beef to the wok. Add the bean sprouts and scallions. Stir-fry for another 1-2 minutes until the bean sprouts are slightly tender-crisp and the beef is heated through.
â±ïž 2 minutesđĄ Proffstips: Ensure the wok is very hot to achieve 'wok hei'. - 7
Serve immediately, ensuring the noodles and beef are well combined.
đĄ Proffstips
- âUse fresh, refrigerated hor fun noodles for the best texture. If using frozen, thaw them completely and separate.
- âHigh heat and a well-seasoned wok are essential for achieving 'wok hei'.
- âDon't overcrowd the wok; cook in batches if necessary.
- âThe key is quick cooking once all ingredients are in the wok.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sliced onions or bell peppers for extra vegetables.
- Substitute beef with chicken or shrimp.
- A dash of chili flakes can add a spicy kick.