Stir Fried Beef Noodles (乾炒牛河）
A Very typical dish in restaurants in Hong Kong. Although it appears to be a simple dish to cook, it requires quite a bit of practices to make it right.
Key point 1: the dish cannot be too oily. If there are residual at the bottom then you have added too much oil. Too little oil however will cause the pan to become sticky.
Key point 2: the temperature of the pan has to be high enough to caramelise the soy sauce (known as “wok hei” in Cantonese) However, keep stirring so that you won’t overcooked the stuff at the bottom.
Key point 3: add the Chinese Leeks at the very last. Overcooked leeks is soggy and have bad mouthfeel.
Stir Fried Beef Noodles (乾炒牛河）
A Very typical dish in restaurants in Hong Kong. Although it appears to be a simple dish to cook, it requires quite a bit of practices to make it right.
Key point 1: the dish cannot be too oily. If there are residual at the bottom then you have added too much oil. Too little oil however will cause the pan to become sticky.
Key point 2: the temperature of the pan has to be high enough to caramelise the soy sauce (known as “wok hei” in Cantonese) However, keep stirring so that you won’t overcooked the stuff at the bottom.
Key point 3: add the Chinese Leeks at the very last. Overcooked leeks is soggy and have bad mouthfeel.
Cooking Instructions
- 1
Marinated the beef with the light soy sauce, sugar, corn starch and water for around 15 minutes.
- 2
If the rice noodles are in clumps, separate them.
- 3
The ingredients should look something like in step 1. The right-hand-most vegetable is the Chinese leeks. It should be added to the cooking pan at the very last.
- 4
Hot pan. Stir fry the beef up to 70% done.
- 5
Remove the beef to aside. Clean and reheat the pan. Add enough oil so that it won’t be sticky.
- 6
Stir fry the ginger, spring onion and bean sprout at high heat.
- 7
After around a minutes (when you can start to smell the aroma of the vegetable) add the rice noodles and stir fry a little bit.
- 8
Add the light and dark soy sauce. The light soy sauce gives the umami, and the dark soy sauce gives the colour.
Note: a touch of the dark soy sauce (around 10 ml) will do the job. Too much of it will make the dish too soggy. - 9
Add the beef. Keep stir frying.
- 10
Finally add the leeks. The dish is done when the leeks have turned slightly soften. Overcooking the leeks will make it less crunchy. Not very desirable.
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