The great street food classic of Canton and Hong Kong: flat rice noodles wok-tossed with tender beef, bean sprouts, and Chinese chives, coated in a caramelized soy sauce with wok hei.
Ingredients
- 500 g Fresh ho fun noodles (wide flat rice noodles)
- 300 g Beef (tenderloin, flank, or top round)
- 200 g Mung bean sprouts
- 1 bunch Chinese chives (jiu cai)
- 3 cloves Garlic
- 4 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 3 tbsp Shaoxing wine
- 2 tsp Cornstarch
- 1 tsp Baking soda
- 1 tsp Granulated sugar
- to taste Ground white pepper
- 5 tbsp Neutral vegetable oil (sunflower or peanut)
- 1 tbsp Toasted sesame oil
- 2 tbsp Water
Method
- Slice the beef thinly against the grain; prepare the marinade by mixing the baking soda, cornstarch, light soy sauce, Shaoxing wine, and water; add the beef and massage until the liquid is fully absorbed; coat with oil and refrigerate.
- In a bowl, mix the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper until the sugar is completely dissolved; keep this bowl within reach near the wok.
- Gently separate the ho fun noodles by hand if they are stuck together in a block; toss them with a little oil to soften them and prevent clumping during cooking.
- Heat the wok over high heat until slightly smoking; pour in oil, quickly sear the beef on each side until browned, then remove it while still slightly pink in the center.
- In the same wok, add a little oil and stir-fry the minced garlic until fragrant, then add the bean sprouts and Chinese chives cut into sections; stir-fry briefly to preserve their crunch.
- Push the vegetables to the side of the wok, add the noodles, and stir-fry, tossing them with a spatula to separate and coat them in oil.
- Pour the sauce along the inner edge of the wok so it caramelizes slightly upon contact with the scorching metal, then fold it into the noodles, tossing vigorously until they are evenly colored and glossy.
- Return the beef to the wok, give it a few tosses with the spatula to combine everything without overcooking, and finish with a drizzle of sesame oil.
- Plate immediately in a shallow dish and serve piping hot.
Nutrition
Per serving
- Energy
- 715.8 kcal
- Protein
- 31.22 g
- Carbohydrate
- 77.65 g
- Fat
- 29.15 g
- Fibre
- 5.21 g
- Calcium
- 8.03 mg
- Iron
- 0.5 mg
- Magnesium
- 17.74 mg
