Learn the secret of Stir Fried Noodles with beef
Chow fun, broad rice noodles, are a staple of our childhood. They’re also a close relative of ho fun, also known as Shahe fen after the town in Guangzhou where they originated.
Wok hei, literally “the breath of the wok,” plays the large role in a perfect stir fried chow – the noodles should have a delicate smoky character from the wok’s heat and seared oil. A good chow fun should be just oily enough to feel slick and should maintain a slight char without tasting dry or burnt.
Our Chef Stephen shared his own secret recipe to everyone, and thanks for his coming to our kitchen to show his secret cooking skills of stir fried noodles to our members today!
牛肉 150 克 Beef 150g
沙河粉 400 克 Rice Noodle 400g
洋葱 1/2 個 Onion 1/2
韭黃 150 克 Yellow leek150g
銀芽 150 克 Silver bud 150g
生抽 1.5 湯匙 Soy sauce 1.5 tablespoons
老抽 1 湯匙 Dark soy sauce 1 tbsp
糖 1 茶匙 Suger 1 tbsp
生粉 1 茶匙 Raw flour 1 teaspoon
油 2 湯匙 Oil 2 tbsp
麻油 1/4 茶匙 Sesame oil 1/4 teaspoon
Step by Step:
1. Mix soy sauce, sugar into a sauce.
2. Cut the onion, cut the yellow leek, and slice the beef.
3. Mix the beef with raw flour, add 1/2 tablespoon sauce and mix well. Add 1/2 tbsp oil and mix well before frying.
4. Separate the stacked rice noodle by hand and mix well with the remaining sauce.
5. Heat the oil in a large fire, add 1.5 tablespoons of oil, fry the beef until half-cooked, and take out the excess oil and pour it back into the bowl.
6. Turn over the medium heat and fry the onion with the oil in the wok. Add the yellow leek, silver buds and the rice noodle.
7. Finally put in the beef, add sesame oil and make it ready.
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