Beef chow fun

File:Beefchowfoon.jpg

Beef chow fun (Chinese: 干炒牛河; pinyin: gān chǎo niú hé) is a classic Cantonese dish made from stir-frying ho fun (wide, flat rice noodles) with beef, bean sprouts, and other ingredients. It is a popular dish in Hong Kong and among overseas Chinese communities.

Ingredients

The primary ingredients of beef chow fun include:

• Ho fun (wide, flat rice noodles)
• Beef (typically marinated in soy sauce, sugar, and cornstarch)
• Bean sprouts
• Onion
• Scallion
• Soy sauce
• Oyster sauce
• Dark soy sauce
• Garlic
• Ginger
• Shaoxing wine

Preparation

The preparation of beef chow fun involves several steps: 1. **Marinating the beef**: The beef is thinly sliced and marinated with soy sauce, sugar, cornstarch, and sometimes Shaoxing wine to tenderize and flavor the meat. 2. **Stir-frying**: The ho fun noodles are stir-fried in a hot wok with oil until they are slightly charred. The beef is then added and stir-fried until it is cooked through. 3. **Combining ingredients**: Bean sprouts, onions, scallions, garlic, and ginger are added to the wok and stir-fried with the beef and noodles. Soy sauce, oyster sauce, and dark soy sauce are added to season the dish. 4. **Serving**: The dish is typically served hot, garnished with additional scallions or cilantro.

Variations

There are several variations of beef chow fun, including:

• **Dry-fried beef chow fun** (干炒牛河): The traditional version where the noodles are stir-fried without any additional sauce, resulting in a dry texture.
• **Wet-fried beef chow fun** (湿炒牛河): A version where a starchy sauce is added to the dish, giving it a moist texture.

Cultural Significance

Beef chow fun is a staple in Cantonese cuisine and is often found in dim sum restaurants and cha chaan teng (Hong Kong-style cafes). It is known for its distinctive "wok hei" (鑊氣), which refers to the unique flavor imparted by stir-frying over high heat in a well-seasoned wok.

See also

• Cantonese cuisine
• Ho fun
• Dim sum
• Cha chaan teng
• Wok hei

External links

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