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Beef Chow Fun

By Stephanie Feher

Beef Chow Fun
I HAVE SUCH FOND MEMORIES of eating Beef Chow Fun as a child. It’s one of my all-time favourite Cantonese plates. It’s ideal to serve a crowd, but I also make it on weeknights since it doesn’t take much time and is great for lunch the next day.

As with my stir-fry recipes, this recipe for Beef Chow Fun uses techniques classic to many Chinese stir-fries. Velveting, which involves coating the meat with a mixture of cornflour (cornstarch), water and bicarbonate of soda (baking soda), is used to create a protective layer that keeps the meat moist, tender and juicy.

Loosening the noodles is also important to make sure they cook evenly, absorb all the flavours and don’t clump together in the wok. In this recipe, I’ve provided two noodle options: dried rice noodles or fresh rice noodles. If you’re using dried noodles, you’ll just have to make sure you soak and rehydrate them before use. It takes about 10 minutes. Let them soak as you prepare your ingredients.

Makes 4 serves

Ingredients

  • 250 g (9 oz) beef sirloin (strip steak), sliced against the grain into strips
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon light soy sauce
  • ½ teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornflour (cornstarch)
  • 1 teaspoon caster (superfine) sugar
  • ¾ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon ground white pepper

Method

  1. In a bowl, combine all the ingredients listed above with 1 teaspoon water, mixing well to coat the beef evenly. Set aside for 15–20 minutes to marinate.

For the Sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

¼ teaspoon salt

½ teaspoon sesame oil

½ teaspoon mushroom stock (bouillon) powder

 

Method

  1. Meanwhile, make the sauce by mixing together all the ingredients in a small bowl until well combined.

 

For the stir fried noodles

Prepare the noodles 250 g (9 oz) dried rice noodles
OR
500 g (1 lb 2 oz) fresh rice noodles

1/3 cup (80 ml) neutral oil

½ brown onion, sliced

1 bunch garlic chives, green and pale parts separated, cut into 10 cm (4 in) pieces

1 handful bean sprouts

 

Method

  1. Heat a wok over high heat until it begins to smoke. Add ¼ cup (60 ml) neutral oil, swirling to coat the surface evenly. Once the oil is shimmering, add the marinated beef in a single layer and sear without moving to develop colour, then stir-fry for 1–2 minutes. Remove the beef and set aside on a plate.
  2. Clean the wok. Add the remaining 1 tablespoon oil to the wok over high heat. Add the onion and the pale parts of the garlic chives, then stir-fry for 1 minute, or until slightly softened.
  3. Add the noodles, green parts of the garlic chives, bean sprouts and beef. Pour in the sauce and gently toss to combine. Stir-fry for 1–2 minutes, or until everything is evenly coated and warmed through.

 

To serve

Toasted white sesame seeds

Transfer the beef chow fun to a serving platter. Garnish with sesame seeds and serve immediately.

 

Smart Tip

On the day marinate beef, make sauce and soak noodles (if using dried).

Stir-fry noodles just before serving.

 

Images and text from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer. Murdoch Books, RRP $39.99.

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