Beef chow enjoyable (干炒牛河) is a basic Cantonese dish that comes from southern China and is firmly rooted in genuine Chinese language delicacies relatively than Western Chinese language takeout. It combines vast rice noodles (ho enjoyable) stir fried over excessive warmth with beef, aromatics, and a light-weight brown sauce, a way that highlights wok cooking and ingredient steadiness.
I created this recipe as a result of it is without doubt one of the noodle dishes I prepare dinner most frequently at dwelling and one I grew up seeing in Cantonese kitchens and eating places. I make it in about half-hour by marinating sliced beef, searing it rapidly, then stir frying rice noodles with ginger, garlic, bean sprouts, and sauce earlier than combining all the pieces collectively.
What surprises most individuals is how straightforward it’s to prepare dinner at dwelling, and it’s a excellent instance of the recipes you will see that in my Genuine Chinese language noodle recipes assortment after you have the proper elements. I hope you give this recipe a strive at dwelling and skip takeout, since all the pieces tastes higher when it’s made out of scratch.
Elements
I divide all of the elements I take advantage of into three groupings, together with the marinade, the sauce, and the stir fry parts. I additionally clarify the several types of noodles you need to use to make this beef chow enjoyable recipe. Since cooking beef chow enjoyable strikes rapidly, I like to recommend making ready all the pieces upfront earlier than beginning the stir fry.
For the marinade
I maintain it easy and sensible with beef flank steak, gentle soy sauce, Shaoxing wine, and cornstarch.
To make the sauce
I take advantage of a quite simple sauce for my beef chow enjoyable, although many variations embrace oyster sauce. A Cantonese chef pal as soon as shared that conventional kitchens typically follow soy sauce for a cleaner, extra refreshing style, so my sauce solely consists of rooster broth, gentle soy sauce for umami, darkish soy sauce for colour and gentle sweetness, and a contact of sugar.
For the stir fry, I take advantage of contemporary thick rice noodles, together with peanut oil for cooking. I add ginger, garlic, white onion, and bean sprouts for freshness and texture, then end with inexperienced onions and a small quantity of sesame oil proper on the finish.
Sorts of rice noodles to make use of
The kind of rice noodles you employ makes the most important impression on beef chow enjoyable.
Contemporary rice noodles
I desire utilizing contemporary rice noodles as a result of that is what we generally use in China they usually supply one of the best texture. These thick, chewy noodles are made out of rice flour and water and are sometimes bought as massive sheets or pre reduce noodles at Chinatown, Chinese language, or Thai markets. They’re often packaged in plastic and bought with different contemporary objects relatively than refrigerated. For this reason I take advantage of them on this recipe at any time when they’re obtainable.
Dried Chinese language ho enjoyable
Sha he fen (沙河粉), often known as ho enjoyable or sha hor enjoyable, are vast, flat rice noodles that come from Shahe in Guangzhou and are a staple in Cantonese cooking. They’ve a easy texture with a light-weight chew that works nicely in stir fried noodles. After I use dried ho enjoyable, my favourite model comes from The Mala Market as a result of the noodles prepare dinner up skinny and easy and soak up sauce very nicely.
Dried Thai or Vietnamese rice noodles
The opposite rice noodles I see most frequently are the Thai and Vietnamese varieties, with manufacturers like Style of Thai and Three Girls providing vast noodles that work nicely for beef chow enjoyable. These noodles are thicker and chewier than Chinese language sha ho enjoyable, which some folks could desire.
The right way to make
Put together the rice noodles
Contemporary
After I use contemporary noodles like I did on this recipe, I reduce the rice noodle sheets into vast strips and separate them by hand. I keep away from rinsing them with water as a result of that makes the noodles soggy and extra more likely to break throughout the stir fry. I additionally don’t retailer contemporary noodles within the fridge, since chilly temperatures make them stiff and tough to separate later.
Dried
After I use dried rice noodles, I soak or prepare dinner them earlier than stir frying and at all times observe the bundle directions. I cease a bit early so the noodles keep al dente, which helps them maintain up within the scorching pan. This retains the feel chewy and prevents the noodles from breaking up throughout the stir fry.
Put it collectively
1. Marinate the meat: Slice the meat in opposition to the grain into skinny items and switch them to a small bowl. Add the sunshine soy sauce and Shaoxing wine and blend by hand till absorbed, then add the cornstarch and blend once more. Let the meat marinate for quarter-hour whereas making ready the remaining elements.
2. Combine the sauce: Mix all of the sauce elements in a small bowl. Stir till totally blended and put aside.
3. Sear the meat: Warmth one tablespoon of oil in a big skillet over excessive warmth till scorching. Add the meat in a single layer and prepare dinner till the underside aspect browns, then flip briefly and prepare dinner till evenly browned. Switch the meat to a plate straight away.
4. Prepare dinner the aromatics: Add the remaining oil to the identical skillet and decrease the warmth to medium. Add the ginger, garlic, white onion, and the white a part of the inexperienced onions, then stir and prepare dinner.
5. Add the noodles: Toss the noodles as soon as extra to separate them, then add them to the skillet. Use tongs to combine the noodles with the aromatics and coat them with oil.
6. Mix beef and sauce: Return the meat to the skillet and pour within the ready sauce. Use tongs or chopsticks to toss all the pieces collectively till nicely blended.
7. Add sprouts: Add the bean sprouts and proceed tossing till they start to melt.
8. Add the inexperienced onions: Add the inexperienced components of the inexperienced onions and toss a number of occasions to mix.
9. Last toss: I give all the pieces a closing toss till the noodles are nicely coated and heated via.
Professional Suggestions
Secret to juicy tender beef
When making ready the meat, I at all times slice it in opposition to the grain, both into skinny slices or barely thicker strips relying on desire. I additionally marinate the meat with cornstarch, which provides taste, retains the meat tender, and protects it from overcooking, a way I take advantage of throughout many cuisines. With these two steps, many cuts work nicely, although I often select flank or skirt steak as a result of they’re reasonably priced and nicely marbled.
Use a beneficiant quantity of oil
I by no means skimp on the oil as a result of rice noodles want sufficient fats to prepare dinner correctly. Eating places typically use a beneficiant quantity, and whereas I take advantage of much less at dwelling, there nonetheless needs to be sufficient to maintain the noodles from sticking or breaking up. The oil additionally carries the flavour of the aromatics all through the dish. If I’m not utilizing a nonstick pan, I add a bit extra oil since rice noodles have a tendency to stay to the pan.
Much less is extra
Identical to pizza toppings, I take advantage of fewer elements for higher outcomes, as a result of overcrowding the pan traps moisture and turns the noodles right into a stew as a substitute of a stir fry.
Serving recommendations
I usually serve Beef chow enjoyable as a fundamental dish, both by itself or with a easy veggie dish like Chinese language broccoli with oyster sauce. In Cantonese cooking, it typically seems as a part of a shared meal, the place it’s positioned within the heart of the desk alongside lighter stir fry vegetable dishes or easy genuine Chinese language soups.
Incessantly requested questions
What are the important cookware objects I have to make this recipe?
For beef chow enjoyable, I like to recommend utilizing a heavy nonstick skillet relatively than a wok in the event you’re simply beginning out with Chinese language cooking, or wouldn’t have a wok burner at dwelling. As a result of you may be coping with a variety of starchy elements, wok cooking could be difficult and issues will stick in the event you can’t preserve a very popular pan or not conversant in the cooking strategies. A big pan offers sufficient floor space, particularly with electrical or induction range, so the temperature stays secure when the sauce is added. I additionally contemplate a pair of tongs or cooking chopsticks important for tossing the noodles cleanly with out making a multitude.
Why do my rice noodles break throughout cooking?
Rice noodles often break when they’re too smooth earlier than hitting the pan or when there may be not sufficient oil. I cease cooking the noodles early and coat the pan nicely so the noodles can transfer freely throughout the stir fry.
What makes this beef chow enjoyable style like restaurant variations?
Restaurant fashion chow enjoyable is determined by excessive warmth and sensible timing. From my expertise cooking Chinese language meals at dwelling and professionally, I’ve discovered that straightforward seasoning and strong method matter most, so I concentrate on searing the meat, holding the noodles transferring, and avoiding an overcrowded pan so all the pieces stays crisp, chewy, and nicely seasoned.
Chinese language Cooking Made Simple
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This home made Beef Chow Enjoyable 干炒牛河 options thick, chewy rice noodles, tender steak, and crisp greens coated in a savory brown sauce. I prepare dinner these restaurant fashion fried noodles in simply half-hour, making it a satisfying fundamental dish to serve my household.
Stop your display from going darkish
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Slice beef in opposition to the grain into 1/8” (3mm) thick and a pair of” (5 cm) lengthy items, and switch the items to a small bowl. Add the sunshine soy sauce, Shaoxing wine. Use your hand to softly combine the meat till the sauce is totally absorbed. Add the cornstarch and blend once more till evenly distributed. Let marinate for quarter-hour whereas making ready the remainder of the elements.
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Mix all of the sauce elements. Combine nicely and put aside.
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If utilizing dried noodles: Prepare dinner (or soak) the rice noodles in response to the directions minus 1 minute, till cooked via, however nonetheless a bit chewy inside. Rinse rice noodles with chilly water and drain. To keep away from sticky rice noodles throughout stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a skinny layer of oil.
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If utilizing contemporary noodles: slice the rice noodle sheet into noodles, then separate the noodles together with your fingers. Don’t soak the noodles in water.
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Warmth 1 tablespoon of oil in a big nonstick skillet over excessive warmth till scorching. Unfold the meat slices within the skillet in a single layer. Prepare dinner till the underside aspect of the meat turns golden brown, 1 to 2 minutes. Flip the meat and prepare dinner the opposite aspect till browned, however the inside remains to be a bit pink, 30 seconds to 1 minute. Switch beef to a plate instantly.
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In the identical skillet, add the remaining 2 tablespoons of oil and switch to medium warmth. Add the ginger, garlic, white onion, and the white a part of the inexperienced onion. Stir and prepare dinner till the aromatics flip gentle golden on the perimeters, 1 minute or so.
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Toss the cooked noodles once more to separate gently, and add them into the skillet. Use a pair of tongs to toss the noodles with the remainder of the elements to coat nicely with the oil.
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Add the meat again into the skillet. Pour within the blended sauce. Instantly use a pair of tongs or chopsticks to toss and blend all the pieces.
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Add the bean sprouts. Preserve tossing gently (to keep away from breaking up the noodles) till the bean sprouts simply begin to soften, 1 to 2 minutes. Then add the inexperienced onion. Toss a number of extra occasions, till the sauce is absorbed by the noodles, and the veggies are softened however nonetheless crunchy. Flip off warmth and switch all the pieces to serving plates instantly. Serve scorching as a fundamental dish.
Ingredient Substitution Information
Serving: 1serving, Energy: 706kcal, Carbohydrates: 100g, Protein: 13.6g, Fats: 27.2g, Saturated Fats: 4.8g, Ldl cholesterol: 22mg, Sodium: 1555mg, Potassium: 299mg, Fiber: 4.9g, Sugar: 5.9g, Calcium: 52mg, Iron: 6mg
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Recipe replace notes
This recipe was revealed again in 2017 and I up to date it in 2024. I’ve made it numerous occasions through the years, attempting to excellent the recipe. Within the newest model, I eradicated the broccolini and elevated the quantity of bean sprouts, to present the dish a extra genuine presentation. For the sauce, rooster broth is used rather than Shaoxing wine for a extra balanced style. The ratio of sunshine and darkish soy sauce was barely adjusted for the proper darkish brown colour (Complete remains to be 3 tablespoons. Relying on the darkish soy model you employ, you would possibly nonetheless wish to use 2 tablespoons gentle and 1 tablespoon darkish.)
