Posted on by TYPICAL MIND

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.

The Singaporean government once had legislation that banned Beef chow fun, out of the belief that it was too oily, and thus detrimental to human health. The ban has since been reversed.It is considered as a snack or sometimes a staple food and one of the most basic Cantonese he fun dishes. The ingredient–flat rice noodle is named as “河粉” HeFun in China. Sometimes you may find it spelled as Hor Fun, He Fen or Ho Fun. It is a kind of flat and wide rice noodles  in southern china especially in Guangdong province. Either served in stir fry recipes or soup recipes. I fall I love it when I firstly had a small bowl of ho fun soup.

Total:20 mins

Prep:10 mins

Cook:10 mins

Mari:15 mins

Yield: 4 servings

Ingredients

For the Marinade:

1 1/2 tablespoons light soy sauce

1 1/2 teaspoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1/2 teaspoon sugar

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1 pound beef flank steak (sliced 1/4-inch thick across the grain)

For the Noodles:

8 ounces fresh baby corn

2 garlic cloves

1/2 pound fresh hor fun

2 tablespoons oil

1 tablespoon Chinese black bean sauce

1 tablespoon oyster sauce

Optional: light soy sauce (to taste)

 

Steps to Make It:

Marinate the Beef

Gather the ingredients.

In a large bowl, mix together the light soy sauce, dark soy sauce, rice wine, sugar, sesame oil, and cornstarch.

Add the beef strips and marinate for at least 15 minutes.

Prepare the Vegetables and Noodles

Gather the ingredients.

While the steak is marinating, prepare the baby corn (and any other vegetables you'll be using) by rinsing them in cold water, draining them, and slicing them in half.

Peel and mince the garlic.

If using refrigerated rice noodles, rinse them in warm water to loosen.

Cut the noodles into 1/2- to 3/4-inch strips.

Once the beef is done marinating, heat a wok or a large skillet, add 1 tablespoon of oil, and stir fry the beef until it browns.

Stir in the black bean sauce and stir fry for another 30 seconds. Remove to a bowl and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir fry until aromatic.

Add the hor fun and stir fry for 1 minute.

Add the baby corn and quickly cook for another 30 seconds.

Return the beef and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes. Taste and If it’s not salty enough, you can add more light soy sauce or salt to adjust the seasonings.

Separate into individual plates or serve family-style like they do at your favorite Chinese restaurant.

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.

The Singaporean government once had legislation that banned Beef chow fun, out of the belief that it was too oily, and thus detrimental to human health. The ban has since been reversed.It is considered as a snack or sometimes a staple food and one of the most basic Cantonese he fun dishes. The ingredient–flat rice noodle is named as “河粉” HeFun in China. Sometimes you may find it spelled as Hor Fun, He Fen or Ho Fun. It is a kind of flat and wide rice noodles  in southern china especially in Guangdong province. Either served in stir fry recipes or soup recipes. I fall I love it when I firstly had a small bowl of ho fun soup.

Total:20 mins

Prep:10 mins

Cook:10 mins

Mari:15 mins

Yield: 4 servings

Ingredients

For the Marinade:

1 1/2 tablespoons light soy sauce

1 1/2 teaspoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1/2 teaspoon sugar

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1 pound beef flank steak (sliced 1/4-inch thick across the grain)

For the Noodles:

8 ounces fresh baby corn

2 garlic cloves

1/2 pound fresh hor fun

2 tablespoons oil

1 tablespoon Chinese black bean sauce

1 tablespoon oyster sauce

Optional: light soy sauce (to taste)

 

Steps to Make It:

Marinate the Beef

Gather the ingredients.

In a large bowl, mix together the light soy sauce, dark soy sauce, rice wine, sugar, sesame oil, and cornstarch.

Add the beef strips and marinate for at least 15 minutes.

Prepare the Vegetables and Noodles

Gather the ingredients.

While the steak is marinating, prepare the baby corn (and any other vegetables you'll be using) by rinsing them in cold water, draining them, and slicing them in half.

Peel and mince the garlic.

If using refrigerated rice noodles, rinse them in warm water to loosen.

Cut the noodles into 1/2- to 3/4-inch strips.

Once the beef is done marinating, heat a wok or a large skillet, add 1 tablespoon of oil, and stir fry the beef until it browns.

Stir in the black bean sauce and stir fry for another 30 seconds. Remove to a bowl and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir fry until aromatic.

Add the hor fun and stir fry for 1 minute.

Add the baby corn and quickly cook for another 30 seconds.

Return the beef and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes. Taste and If it’s not salty enough, you can add more light soy sauce or salt to adjust the seasonings.

Separate into individual plates or serve family-style like they do at your favorite Chinese restaurant.