February 15, 2015

The Beef Chow Fun is Deep

Beef gan chow ho fun fried rice noodles

75 g (dry weight) wide rice noodles (sen yai)
2 tsp oyster sauce
2 tsp fermented black bean sauce
2 tsp soy sauce
1 tsp rice vinegar
3 Tbsp water
30 g nira garlic chives cut into 7-cm lengths
1 bunch green onions cut in 7-cm lengths
1 clove garlic crushed
100 g beef cut into 7-mm by 3-cm strips
Vegetable oil for frying as needed

1 Tbsp soy sauce
1Tbsp Shaoxing rice wine (shokoshu)
1 tsp cornstarch

Coriander leaves for garnish

Pour very hot water (90C) about over the noodles and let soften for 10 minutes, remove from water and drain. 

Pour soy sauce and rice wine over meat, sprinkle with cornstarch and let marinate for about 20 minutes.

Mix oyster sauce, black bean sauce, soy sauce, vinegar and water and set aside. 

Sear the meat in 2 Tbsp oil in a smoking hot wok, quickly remove. 

Clean wok, heat again add 2 Tbsp oil for frying, stir fry garlic, nira and onions for about 15 seconds, add noodles and stir fry vigorously over high heat until well softened (2 or 3 min.) 

Stir in enough sauce to lightly coat the noodles and mix well for about 30 seconds. Add meat and mix well. 

To serve; garnish with coriander leaves.

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