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Succulent Black Bean Beef Hor Fun Stir Fry Recipe! | Wok Wednesdays
Succulent Black Bean Beef Hor Fun Stir Fry Recipe! | Wok Wednesdays
In today’s episode of Wok Wednesday, Jeremy shows us how to make the delicious stir fried noodle dish: Beef Hor Fun! A popular zi char dish with rump steak and fresh black beans.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays…
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Succulent Black Bean Beef Hor Fun Stir Fry Recipe! | Wok Wednesdays
Succulent Black Bean Beef Hor Fun Stir Fry Recipe! | Wok Wednesdays
In today’s episode of Wok Wednesday, Jeremy shows us how to make the delicious stir fried noodle dish: Beef Hor Fun! A popular zi char dish with rump steak and fresh black beans.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays…
View On WordPress
New Post has been published on My Wine Shopper
New Post has been published on http://www.mywineshopper.com/my-favourite-beef-ho-fun-recipe.html
My Favourite Beef Ho Fun Recipe
I make Beef Ho Fun the way my father makes it. He likes nothing better than to use his freedom pass to take the bus up to China Town, pick up some Fresh Ho Fun from Lo’s Noodle Factory, and cook us a gourmet treat for dinner in the evening.
While Chinese restaurants offer Ho Fun noodles cooked and served in a variety of ways, the most popular dish involves ho fun, been, bean sprouts and spring onions. A good wok and stove with wok hei.
Ingredients (for 2)
600g fresh ho fun noodles, or an equivalent amount of dried noodles
300g fresh rump steak
2 tablespoons Soy Sauce
2 tablespoons Rice Wine
1 teaspoon corn flour
1 teaspoon vegetable oil
2 garlic cloves, finely diced
1 coin sized slice of ginger
300g beansprouts
2 sprigs of spring onion, roughly chopped
Method
Slice up the beef into thin slivers approximately 1 inch in width. Remember to cut against the grain, or it will be tough. In a bowl, mix the soy sauce, rice wine, corn flour and vegetable oil. Mix the beef into this marinade and leave for at least 30 minutes. The rice wine will make the beef delightfully tender.
Loosen the fresh noodles in some warm water, using your hands to separate the individual noodles. Then rinse them as they can be oily, but be careful not to break them or it’ll be hard to pick them up with chopsticks.
Heat some oil in the wok on a medium heat, and add the garlic for 30 seconds. Prevent the garlic from burning by stirring it. Add the beef and stir vigorously on a high heat for two minutes. Place the cooked beef on a clean plate.
Add more oil to the wok and stir fry the bean sprouts for a minute on a high heat. Then turn the heat down and add the noodles. Add a few drops of water and cover the wok for a couple of minutes to let the noodles steam.
Uncover the noodles and mix them with the bean sprouts. I prefer to use chopsticks rather than a wok shovel, as a wok shovel will tend to break the noodles. Add some soy sauce and stir again. Then mix in the beef.
Finally add the roughly chopped spring onions and stir vigorously for a minute.
Serve on a warm plate with Chinese tea.
Enjoy The Meal
This dish is best shared with friends and family, and is a great precursor to a session of Mah Jong. While beef is the most popular meat, some people use chicken, pork or prawns instead. Lamb doesn’t tend to go too well with fried noodles. And most fishes are unsuitable as the meat falls apart when stirred.
New Post has been published on Taste Wine With Us
New Post has been published on http://www.tastewinewithus.com/my-favourite-beef-ho-fun-recipe.html
My Favourite Beef Ho Fun Recipe
I make Beef Ho Fun the way my father makes it. He likes nothing better than to use his freedom pass to take the bus up to China Town, pick up some Fresh Ho Fun from Lo’s Noodle Factory, and cook us a gourmet treat for dinner in the evening.
While Chinese restaurants offer Ho Fun noodles cooked and served in a variety of ways, the most popular dish involves ho fun, been, bean sprouts and spring onions. A good wok and stove with wok hei.
Ingredients (for 2)
600g fresh ho fun noodles, or an equivalent amount of dried noodles
300g fresh rump steak
2 tablespoons Soy Sauce
2 tablespoons Rice Wine
1 teaspoon corn flour
1 teaspoon vegetable oil
2 garlic cloves, finely diced
1 coin sized slice of ginger
300g beansprouts
2 sprigs of spring onion, roughly chopped
Method
Slice up the beef into thin slivers approximately 1 inch in width. Remember to cut against the grain, or it will be tough. In a bowl, mix the soy sauce, rice wine, corn flour and vegetable oil. Mix the beef into this marinade and leave for at least 30 minutes. The rice wine will make the beef delightfully tender.
Loosen the fresh noodles in some warm water, using your hands to separate the individual noodles. Then rinse them as they can be oily, but be careful not to break them or it’ll be hard to pick them up with chopsticks.
Heat some oil in the wok on a medium heat, and add the garlic for 30 seconds. Prevent the garlic from burning by stirring it. Add the beef and stir vigorously on a high heat for two minutes. Place the cooked beef on a clean plate.
Add more oil to the wok and stir fry the bean sprouts for a minute on a high heat. Then turn the heat down and add the noodles. Add a few drops of water and cover the wok for a couple of minutes to let the noodles steam.
Uncover the noodles and mix them with the bean sprouts. I prefer to use chopsticks rather than a wok shovel, as a wok shovel will tend to break the noodles. Add some soy sauce and stir again. Then mix in the beef.
Finally add the roughly chopped spring onions and stir vigorously for a minute.
Serve on a warm plate with Chinese tea.
Enjoy The Meal
This dish is best shared with friends and family, and is a great precursor to a session of Mah Jong. While beef is the most popular meat, some people use chicken, pork or prawns instead. Lamb doesn’t tend to go too well with fried noodles. And most fishes are unsuitable as the meat falls apart when stirred.