Beef chow fun is really a favorite Cantonese dish, produced from stir-frying beef, he fen (wide grain noodles), scallions, ginger root, bean sprouts and dark soy. Within the U.S. it may usually be located in Cantonese restaurants that provide dim sum including our favorites, Pan-Fried Noodles w/ Chicken (Gai See Chow Mein) .
Personally, I believe beef chow fun is really a sleeping favorite among Chinese food enthusiasts, but however , the standard version isn’t broadly available, and that i don’t think you will find a great deal of good recipes available (so far!).
An essential aspect in the building of this dish is &"wok hei&" () that is a cooking technique that utilizes high heat to produce a wok sear that features its own unique umami flavor. You can observe types of traditional high flames within our Xian street food publish in which the flames are roaring hot. Wok Hei isn't an easy condition to attain utilizing a home range burner but it is possible.
Another essential way of causeing this to be dish is really a technique known as &"bang wok&" which basically is a technique of tossing the wok and also the food without needing a spatula. It's best practiced having a seasoned bang wok having a wooden handle for simple gripping when you are tossing the components around. You might have seen something similar to it inside your local takeout place using the open kitchen. With this dish, the continual movement from the noodles within the hot wok without needing a spatula (i.e. bang wokking), prevents sticking as well as keeps the grain noodles whole. But don’t despair, I've cooked this dish having a spatula and contains switched out all right what’s a couple of damaged noodles here or there anyway? We’ve written the recipe just like you’re utilizing a spatula, but choose the &"bang wok&" tossing method should you’re brave enough!
Take a look at our Chinese Cooking tools page to determine more details and photographs of carbon steel woks and much more Chinese cooking tools we use within our recipes and daily cooking!
While all of this may seem daunting, it's really less difficult because it sounds to obtain a good Beef Chow Fun up for grabs in your own home, provided that exist fresh grain noodles at the local Asian market. You might find that it's not the simplest item to locate, but all that you should do is ask the local Asian grocer and they'll show you the best aisle to obtain the fresh variety. You may also substitute the dried grain noodles, much like what you will use for pad Thai. I've also made these noodles on your own both at home and now Judy has printed her recipe for Homemade Grain Noodles. Give that recipe a go and you may help make your own whenever!
Meanwhile, provide the recipe a go and inform us the way it goes!
Take a look at our Chinese Aromatics page for a summary of different aromatics we use within our cooking!
Here’s steps to make it:
Begin by mixing the next and allow it to marinate for around an hour. The bit of sodium bicarbonate tenderizes the meat, like the texture you’ll enter restaurants. This really is totally optional.
Prepare all of those other ingredients and also have them ready before you decide to prepare:
Some grain noodles be large sheets, while some happen to be cut. If you possess the sheets, slice the grain noodles so that they’re about 1/2-3/4 inch thick.
Heat your wok over high temperature until smoking, and add 1 1/two tablespoons oil to coat the wok. Add some beef and sear until browned. As lengthy as the wok is hot enough, the meat shouldn’t stick. Put aside.
Add a bit more oil towards the wok, and add some ginger root first to infuse the oil using its wealthy flavor for around just a few seconds. Adding the scallions.
Spread the noodles evenly within the wok and stir-fry the entire mix on high until it's mixed evenly, about just a few seconds.
Next, add some sesame oil. soy sauces, pinch of sugar, and a little bit of pepper and salt to taste (taste the noodles before adding salt) combined with the beef. Stir fry, ensuring your spatula scrapes the foot of the wok and also you lift the ho fun within an upward motion to combine well and coat them evenly using the soy sauce.
When the noodles were cold and refrigerated whenever you began, you might want to chuck the ball noodles longer to heat them through correctly. When the noodles were fresh and also at 70 degrees, then a shorter period is going to be needed. Your heat should remain up to possible whatsoever occasions.
Add some bean sprouts and stir-fry before the bean sprouts are simply tender.
BEEF CHOW FUN Grain NOODLES (gon chow ngau ho)
For that beef & marinade:
- 8 oz. flank steak
- ¼ teaspoon sodium bicarbonate (optional)
- 1 teaspoon corn starch
- 1 teaspoon soy sauce
- 1 teaspoon oil
Throughout the dish:
- 12 oz. fresh flat grain noodles
- 3 tablespoons oil
- 4 scallions, split in two vertically and reduce 3-inch pieces
- 3 thin slices ginger root
- two tablespoons shaoxing wine
- ½ teaspoon sesame oil
- two tablespoons dark soy sauce
- two tablespoons regular soy sauce
- Pinch of sugar
- salt and white-colored pepper, to taste
- four to six ounces fresh mung bean sprouts
- Combine the beef and marinade ingredients and allow it to marinate for around an hour. The bit of sodium bicarbonate tenderizes the meat.
- Some grain noodles be large sheets, while some happen to be cut. If you possess the sheets, slice the grain noodles so they are about ½-3/4 inch thick.
- Heat your wok over high temperature until smoking, and add 1½ tablespoons oil to coat the wok. Add some beef and sear until browned. As lengthy as the wok is hot enough, the meat should not stick. Put aside. Add a bit more oil towards the wok. Adding the ginger root first to infuse the oil using its wealthy flavor for around just a few seconds. Add some scallions.
- Spread the noodles evenly within the wok and stir-fry the entire mix on high until it's mixed evenly, about just a few seconds. Add some shaoxing wine round the rim from the wok.
- Next, add some sesame oil, soy sauces, pinch of sugar, and a little bit of pepper and salt to taste (taste the noodles before adding salt) combined with the beef. Stir fry, ensuring your spatula scrapes the foot of the wok and also you lift the ho fun within an upward motion to combine well and coat them evenly using the soy sauce.
- When the noodles were cold and refrigerated whenever you began, you might want to chuck the ball noodles longer to heat them through correctly. When the noodles are fresh, then a shorter period is going to be needed. Your heat should remain up to possible whatsoever occasions. Add some bean sprouts and stir-fry before the bean sprouts are simply tender. Serve!
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Just happened upon your website when i was searching for Ho Feng noodle recipe. We attempted a dish over the past weekend (in a Casino, believe it or not!) also it advised me that although how's that for certainly one of the best dishes which i appear to buy (and crave so, a lot!!) nearly every Chinese restaurant I am going to, I’ve never attempted to really make it in your own home. So tonight, about this wet, stormy Friday in Toronto, I'll try it out!
The recipe appears very simple to follow. The only real factor I'm worried about gets the best Wok Hei flavour, which my stovetop won’t do :(
Hi Shani, yes, try it out and don't forget the important thing to wok Hei flavor gets after which maintaining high temperature underneath the wok. One method to get close would be to make certain all your ingredients are warm or at best at 70 degrees whenever you prepare. Another tip is to maintain your portions small, if you don’t mind cooking two times, try making the dish in 2 small batches. Best of luck in your pursuit of wok hei!
The noodles switched out scrumptious! I’ve never had the ability to obtain the beef so tender, it simply melted within the mouth! Sodium bicarbonate was the right trick! I’ll certainly keep your ingredients at 70 degrees, I believe that can make a significant difference, and so will cooking in smaller sized batches. I marinated some tiger shrimp quietly in certain chilli/bean oil after some sugar and soy sauce, which designed a great &"side&" towards the noodles. Can’t wait to test more recipes out of this site, only concern is there are plenty of to select from!
Appreciate keeping these recipes very easy to understand!
Hahahaha&...that’s a great problem to possess! Happy wokking!
Appreciate the truly amazing recipe! I’ve been searching with this recipe for any lengthy time, also it’s precisely what I want. I really like your site, and that i’m likely to try many a lot of recipes.
For that wok within the photos of the publish, did you apply the carbon steel bang wok using the wooden handle that you simply linked? Or perhaps is it a surefire wok, for example Lodge brand? Within the photos, it appears as though the wok is non-stick. Have you ever attempted both surefire and carbon steel woks? Which would you prefer? Which type would you suggest for ceramic glass stovetop?
I recall that whenever we cooked this dish, we used a 13-inch surefire wok. We've also used a carbon steel wok that's of comparable quality plus they both weigh comparable. I loved with them, and i'm considering way to ensure they are open to our readers, but I don't know if there'd be sufficient interest.
These two surefire and carbon steel woks are wonderful but Ladies the carbon steel, since it is less vulnerable to rusting. For a glass cooktop, they are doing have flat bottoms but even so, I alway choose to prepare on the gas flame if it's available.
Great recipe &- thanks! I needed to use (fresh) Pho noodles because My home is Paris and also the only stores I understand that sell the wide, fresh ho fun grain noodles are pretty a long way away&...but super-top quality French beef type of comprises for your. Unattainable wok hei flavor on my small lame induction stovetop however this still tastes and smells pretty legit!
Hi Danette, you’re welcome and good thinking for that substitution!
HI Adriana, the noodles happen to be cooked and don’t need to be cooked again before putting them within the stir-fry dish. However, should you bought the grain noodles, insert them in the refrigerator, plus they got cold and extremely hard and dry, assistance you to definitely insert them in a strainer or spider and dip them in serious trouble for 25 or thirty seconds to warm-up a little––not too lengthy or they may get waterlogged!
Happy children at the house tonight. Quite simple and shut to the favorite restaurant dish. Thanks! Using the steamed eggs tomorrow morning.
OMG! My mouth is salivating. The bathroom look amazing, as well as your pictures are superbly delectable.
I'm able to’t wait to test a few of the recipes. Thanks a lot for discussing.
We do hope you’ll try a lot of our recipes soon! Just tell us for those who have any queries.
My home is Chicago, and so i thought without a doubt I possibly could find fresh grain noodles in Chinatown. And even if your retailer happily offered me fresh noodles for chow fun, I just read the small type after i got home. Wheat. Exist dried grain noodles which i can use? If so, what exactly are they known as? And That I’ll mind within the the Super H Mart on their behalf. (The wheat noodles organized, and also the recipe was perfect.) Love everyone!
Hi Ginny, take a look at our Noodles and Wrappers component page to determine some images of grain noodles. I've discovered that wide grain noodles for Pho or for Pad Thai work effectively. The very best brand I have tried personally to date is really a Chinese Pho wide grain noodle however the Vietnamese brands are wonderful also. Great that you've a super H mart nearby! Happy wokking!
Wow! Scrumptious, despite the fact that I couldn’t find the correct noodles within my village supermarket. I added mushrooms for additional flavour. The end about heating the wok to high heat made an impact within the taste of these attempts at Chinese food. Can make this over and over. Yummy. Thanks.
Awesome job, Debbie! Appreciate departing us a remark.