Beef Chow Fun (Beef Ho Fun, 干炒牛河)
Succulent beef slices stir fried with soft, springy rice noodles then seasoned with soy sauce, Beef Chow Fun is a classic Cantonese delicacy not to miss.
Servings: 2 servings
For the beef:
- 140 g beef, preferably flank/skirt steak 5oz
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 pinch sugar
- 1 teaspoon cooking oil
You also need:
- 450 g sa-ho fun 16oz, see note 1
- 2 tablespoon cooking oil
- 60 g beansprouts 2oz
- ¼ onion, thinly sliced
- 30 g Chinese chives 1oz, see note 2
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
Marinate the beef
Slice the beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water and sugar. Coat with oil then leave to rest for 15 minutes.
Prepare the rice noodles
If using fresh ones: Gently separate the sa-ho fun by hand into long strands (try not to break them into small pieces).
If using dried ones: follow the instructions on the package to cook then rinse under cold water prior to stir-frying.
Pour oil into a hot wok. Stir in the marinated beef slices. Fry until they just turn pale (do not overcook). Dish out and leave the oil in the wok.
Put in sa-ho fun. Gently stir around with a pair of chopsticks. When the sa-ho fun begins to wilt, add in beansprouts and onion. Fry for 30 seconds or so.
Add the beef and Chinese chives. Pour in light soy sauce and dark soy sauce. Cook for a further 30 seconds.
1. Sa-ho fun is a variety of Chinese rice noodles. They are wide, slightly thick and non-transparent. You may find them with different spellings such as Sa-ho fan, Sha he fen, etc. Or you can identify them by Chinese character 沙河粉.
2. There are two types of Chinese chives: regular green coloured chives or yellow chives which have a milder flavour and a hint of sweetness. Authentic Cantonese beef chow fun calls for the latter. Yellow chives are much less accessible outside China. Please feel free to use the regular ones.