Beef Chow Fun

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Gōn cháau ngàuh hó (Cantonese) 干炒牛河 (Mandarin: Gān Chǎo Níu Hé)

Beef Chow Fun has appeared on Chinese menus here and on the mainland almost as long as there has been restaurants.  In spite of this, searching for consistent chow fun recipes is a daunting task.  On the internet, there are as many versions as there are sites, the best being Andrea Nguyen's.  Published cookbook literature by Chinese authors are nearly as varied.  The recipe presented here is the one you'll encounter most often in Hong Kong (a city that rules the roost for Southern Chinese cuisine), and at Dim Sum restaurants, either as "special" item on one of the roving carts, or a menu item traditionally ordered along with the small snacks of dim sum.

Dry rice noodle can be used with acceptable results, but it is highly recommended that you buy fresh rice noodles (Cantonese: ho fun; Mandarin: he fen)these should be available if you live in an area that has a sizable Asian community and grocery stores serving that community. But fresh rice noodles are literally a delicacy: make sure you can purchase them unrefrigerated, or fresh from a noodle maker.  Otherwise, the cold ho fun will often be so stiff and compact, you will not be able to separate the noodles.  Moreover, it's a good idea to use the noodles as soon as they are purchased.  I bought a few pounds of ho fun from a producer on Friday, and by Sunday they were beginning to break down.

Other than the challenges of the noodle, Beef Chow Fun is easy to make, and works well in a vegetarian version, omitting the beef.

1 lb Fresh rice noodles (ho fun, at least 1/2" wide

7 oz Beef Tri Tip, sliced 1/8" thick across the grain, appx 2" x 2 1/2"

1/2 Lb.  bean sprouts

2 tsp fermented black beans, minced

2 lg cloves garlic, minced

1" x 1" pc ginger, minced

3 - 4 green onion, cut into 2" sections, white portion split lengthwise

3/4  small or 1/2 med yellow onion

4 Tab peanut or cooking oil

Meat Marinade: 

1  Tab soy

2  Tab rice wine

1 round tsp Bicarbonate of Soda

2 tsp cornstarch

Sauce:

2 Tab Soy light

2 tsp dark soy

1 Tab Rice wine

1/2 rounded tsp salt (or to taste)

1 round tsp sugar

Sesame oil and a spring or two of cilantro for garnish

Marinate the meat for at least a few hours; overnight is even better.  Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.

On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning.  After half a minute or so, turn the onions and garlic/ginger over and press gently again.  As soon as you observe browning on the onion, move the mixture to the side of the wok.

Add a tablespoon more oil, allow to heat, then add the beef slices.  Separate the slices with a pair of chopsticks or with the wok shovel and press this gently to the bottom.  When the meat is browned, stir fry everything for a few seconds, until the meat is barely cooked.  Immediately remove to a platter. 

Wash wok, reheat on medium high, and swirl in the remaining tablespoon of cooking oil.  When the oil just begins to smoke,  add the rice noodles in a layer and gently press them to the wok.  In about a minute, when they begin to brown, flip the noodles over and repeat the procedure.  Add bean sprouts, gently stir fry for a few seconds, then add all other ingredients, including the sauce, and gently but quickly stir fry and mix the ingredients to combine and heat through.  

Pile on a serving platter and garnish with a little sesame oil, cilantro and slivers of red pepper

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