BEEF CHOW FUN
From shredded beef sautéed in soft, chewy vermicelli then seasoned with soy , Beef Chow Fun may be a classic Cantonese dish you should not miss.
INGREDIENT
For the sake of meat:
▢140 g of beef, preferably flank / skirt steak, 5 oz
▢1 teaspoon soy
▢1 teaspoon of Shaoxing rice wine
▢1 teaspoon cornstarch
▢1 tablespoon of water
▢ 1 pinch of sugar
▢1 teaspoon vegetable oil
You will also need:
▢450 g sa-ho fun, 16oz, see note 1
▢2 c. vegetable oil
▢60 g bean sprouts, 2oz
▢¼ onion, thinly sliced
30 g Chinese chives, 1 oz, see note 2
▢1 tablespoon black soy
▢1 tablespoon soy
INSTRUCTIONS
Soak the meat
1.Slice the meat against the grain. Mix with soy , rice wine, cornstarch, water and sugar. Drizzle with oil then let stand quarter-hour .
Prepare the vermicelli
2.If employing a new one: Carefully separate the pleasures of sa-ho by hand into long strands (try to not break them into small pieces).
3.If using dry ingredients: follow the package directions for cooking, then rinse with cold water before sautéing.
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4.Pour the oil into a hot skillet. Add the seasoned beef slices. Fry until pale (not too long). Pour and leave the oil within the pan.
5.Make sa-ho fun. Stir gently with a pair of chopsticks. When the sa-ho enjoyment begins to wilt, add the bean sprouts and onions. Fry for about 30 seconds.
6.Add beef and chives. Pour the sunshine soy and black soy . Cook for an additional 30 seconds.
