In any of a tea restaurant in Hong Kong, Stirred Fried Rice Noodles with Beef is a very basic dish you can find. However, it’s not a very common homemade dish even for local Hongkongers, probably because of the mythical thought that it takes lots of step of prepare the dish. Actually it’s not that difficult to make the dish. Follow the recipe and you can hack this lovely Stirred Fried Rice Noodles with Beef at home!
乾炒牛河 Stirred Fried Rice Noodles with Beef
In Cantonese cooking we have a term “wok hei” which refers to the special pleasant flavour of the food brought by wok tossing and extra high heat of the stove. Stirred Fried Rice Noodles with Beef is a traditional dish of illustrating “wok hei”. At home, it’s more difficult to create the “wok hei” but we can still make a fragrant dish of noodles.
To make a nice dish of Stirred Fried Rice Noodles with Beef, we need to make sure the amount of oil used is appropriate so that the noodles won’t be greasy, the beef needs to be fried until aromatic but not overcooked, the Chinese yellow chives are still partly rare etc. There are many things to look at and hence this dish if amusing to cook.
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600g of rice noodles is enough for serving 2. HK$9
Here it’s HK$20 of beef round, I guess it’s around 100g. Marinate with light soy sauce, dark soy sauce, sugar, Shaoxing wine, sesame oil, cornstarch and water for 10mins
Ingredients also include onion, bean sprouts and Chinese yellow chives
Sauce is made of light soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxine wine and water. Test the taste, it should be savory and a bit sugary. Don’t make it too salty
High heat on. Fry the beef until you can smell its fragrance. Then take it out.
Can you see the smoke? It is the key to create “wok hei”
As we switch to highest heat for the whole time and make the wok very hot before we add an ingredient, the water in the ingredients evaporate rapidly and hence create the crispiness of the dish. This is a very important point to note to prevent the Stirred Fried Rice Noodles with Beef from being a dish of “lo mein” (stirred noddles).
A household stove has its limitation. Even with this wrought iron wok which has excellent heat conduction capability, the “wok hei” is not as strong as you can have at a tea restaurant.
Take the beef out and onion in
Then we add the rice noodles to make it aromatic
Make sure there is enough oil in the wok and the wok is nicely heated before adding rice noodles otherwise the noodles won’t be fragrant and worse still, they will stick on the wok
Add bean sprouts
Keep gently stir-frying it and add the sauce until the color turns nicely brown
Add beef back
Switch off the fire, then add Chinese yellow chives and gently stir
Bare in mind that the yellow chives are better to be partly rare. Don’t overcook it.
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