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Beef Chow Fun: Wide Rice Noodles

Beef Chow Fun is a Cantonese culinary classic that features wide rice noodles, known as “hor fun,” which glide through the dish with a satisfying chewiness that is both comforting and delightful. This stir-fry dish is beloved for its smoky “wok hei” aroma—a flavor created when the noodles char slightly against the intense heat of a well-seasoned wok. Paired with tender slices of beef and a medley of vegetables, it’s a harmony of textures and flavors that dance across the palate. Beef Chow Fun is a testament to the simple yet profound joy that can be found in a plate of perfectly cooked noodles.

Beef Chow Fun: Wide Rice Noodles

Ingredients for Beef Chow Fun

  • 1 pound of fresh wide rice noodles
  • 1/2 pound of beef flank steak, thinly sliced against the grain
  • 1 tablespoon of soy sauce, plus 2 tablespoons for stir-frying
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of cornstarch
  • 1 teaspoon of sugar
  • 2 tablespoons of vegetable oil
  • 3 cloves of garlic, minced
  • 1 cup of bean sprouts
  • 1 cup of green onions, cut into 2-inch lengths
  • 1 teaspoon of sesame oil
  • White pepper to taste

Cooking Steps for Beef Chow Fun

  • Marinate the beef in 1 tablespoon of soy sauce, cornstarch, and a splash of sesame oil for about 15 minutes.
  • Separate the rice noodles gently with your hands and cut them into strips if they are too wide.
  • In a small bowl, combine the remaining soy sauce, oyster sauce, and sugar to create the sauce. Set aside.
  • Heat a wok or large pan over high heat and add 1 tablespoon of vegetable oil. Stir-fry the beef until just cooked through. Remove the beef from the wok and set aside.
  • Add the remaining oil to the wok and sauté the garlic until aromatic.
  • Add the rice noodles and stir-fry quickly to prevent sticking. Pour the sauce over the noodles and toss to coat evenly.
  • Add the beef back to the wok along with the bean sprouts and green onions. Stir-fry for another 2-3 minutes, until the vegetables are slightly softened but still crisp.
  • Season with white pepper and a drizzle of sesame oil before serving.

In summary, Beef Chow Fun is a beloved noodle dish that offers a symphony of flavors and textures with every bite. For the best results, it’s important to use fresh, wide rice noodles that have a soft yet chewy texture. When selecting beef, choose a cut like flank steak that is lean yet flavorful and can be sliced easily against the grain for tenderness. The vegetables should be fresh and crisp to provide a contrast to the soft noodles and tender beef. A hot wok and quick stir-frying are essential to achieving the coveted “wok hei” that makes this dish truly authentic. Enjoying Beef Chow Fun not only satisfies the craving for a hearty meal but also brings a small taste of Cantonese street food culture right to your kitchen.

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