Beef Chow Fun is a Cantonese classic served in dim sum restaurants and teahouses throughout Hong Kong. ‘Wok hei’ is vital in making this dish – the ‘essence’ imparted by a hot wok during stir-frying. This means the cooking must be quick and over a high heat – ideally a gas flame.
Serves 4 | Takes 25 minutes to make, 8 minutes to cook
INGREDIENT
For the stir-fry
250g flank steak, cut into thin 2.5cm-long slices across the grain
400g fresh broad, flat rice noodles (ho fun) or 150g dried
2 tbsp groundnut oil
4 cloves garlic, chopped
2cm knob of fresh root ginger, peeled and julienned
1 medium onion, sliced
100g beansprouts, topped and tailed
2 spring onions (green and white parts), sliced lengthways and then cut across into 5cm pieces
For the beef marinade
1 tsp bicarbonate of soda
1 tbsp cornflour
1 tsp caster sugar
½ tsp white pepper
1 tbsp Chinese rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp toasted sesame oil
For the noodle sauce
50ml beef stock
1 tbsp fermented black beans, finely chopped
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1 tsp caster sugar
1 tsp white pepper
HOW TO COOK
Toss the beef with the bicarbonate of soda to coat, then leave for 5 minutes. Rinse thoroughly with cold water and pat dry. Mix the beef with the remaining marinade ingredients in a bowl, then set aside for at least 15 minutes.
If using fresh ho fun noodles, carefully separate them (they should come apart in 2.5cm strands), then set them aside, lightly covered with a damp cloth or clingfilm. If using dried ho fun, put them in a large heatproof bowl and generously cover with just-boiled water. After a minute, untangle the noodles, then leave them to soak for a further 6 minutes until al dente. Drain in a colander and rinse thoroughly under running cold water. Set to one side in the colander so that any residual water can continue to drain.
Heat a wok on a high heat until you can feel the waves of heat coming from it with the palm of your hand (‘wok hei’). Add the oil to the wok followed by the garlic and ginger and stir fry for 2–3 minutes until fragrant.
Add the marinated beef and stir-fry for another couple of minutes before adding the onion and stir-frying for 2–3 minutes until it is translucent.
Next add the noodles, beansprouts, spring onions and the noodle sauce ingredients. Being gentle so you don’t break the noodles, toss everything together for 2–3 minutes until piping hot. Divide among 4 pasta plates and serve immediately, with chopsticks.
Cook’s Tip
Don’t be heavy-handed when tossing the ingredients in the wok, or with the amount of oil you use, as this will result in the sort of claggy mess you find in some restaurants and takeaways
