Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)
Hakka Style Stir Fry Silver Needle Noodles (客家炒银针粉) is one of those recipes that are unknown in the western world but incredibly delicious. 银针粉(yínzhēnfěn) translated as silver needle noodles; they are made with rice flour and tapioca flour, and they have a unique bouncy and chewy texture. If you are a noodle lover, this one should be on your trying list.
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INGREDIENTS FOR MAKING THE SILVER NEEDLE NOODLES
250 grams of rice flour (Amazon Link -
80 grams of tapioca starch (Amazon Link -
200 grams of hot water
100 grams of room temperature water
INGREDIENTS TO MARINATE THE BEEF
200 grams of beef, sliced thinly
2 tsp of soy sauce (Amazon Link -
1/2 tsp of dark soy sauce (Amazon Link -
1/4 tsp of 5 spice powder (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
White pepper to taste (Amazon Link -
A drizzle of cooking oil
OTHERS TO COMPLETE THE STIR FRY NOODLES
3-4 tbsp of cooking oil as needed
2 whole eggs, beaten well
1 tbsp of minced garlic
2 tsp of fermented black bean, roughly diced (Amazon Link -
85 grams 3oz of carrot, julienne
4 oz of pickled mustard green, sliced thinly
2 baby bok choy, julienne
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
White pepper to taste
1 tsp chili flake to taste
2 tsp of toasted sesame seeds (Amazon Link -
INSTRUCTIONS
Combine the rice flour and tapioca flour thoroughly. Bring 200 grams of water to a boil, then slowly pour it into the flour mixture and stir until well mixed. Cover it and let it cool until lukewarm.
Slowly pour in about 100 grams of room temperature water in batches and knead it until the flour forms into a smooth dough.
Divide the dough into six smaller pieces. Roll each one into a long thin strip. Line all the strips together and roughly cut them into bite-size pieces (10-12 grams each).
Shape those bite-size dough pieces into pointy needle noodles by rolling them back and forth.
Bring 3 liters of water to a boil and add the noodles. Do not stir immediately. Give it a minute for the starch to set; then, you can stir so the noodles cook evenly.
If you eat the noodles right away, continue to cook for 2-3 minutes after the noodles float to the top of the water. If you are going to use the noodles as an ingredient to make stir fry noodles, continue to cook for 1-2 minutes after the noodles float.
Transfer the noodles into the ice bath to firm up the texture. Leave the noodles in there while preparing the ingredients for the stir fry noodles.
Cut the beef into 1/8 of an inch thick slices, then marinate with soy sauce, dark soy sauce, five-spice powder, baking soda, and vegetable oil. Set aside for 15 minutes.
Cut the stem part of the baby bok choy smaller and the leaves part bigger. Separate the leaves and the stem because they take different time to cook
Drain the silver needle noodles completely; Then season with oyster sauce, soy sauce, and some white pepper to taste.
Heat your wok until smoking hot. Add oil (1.5 tbsp) and swirl it around. Pour in the beaten egg. Swirl the wok again so the egg can cover the bottom of the pan. Once most of the egg is set. Flip it over and cook the other side for 10 seconds. Take it out and cut it into egg noodles. Set it aside.
Turn the heat back on high. Add more oil and heat it until smoking hot. add the beef and stir until the color is changed; remove to the side. Make sure you tilt the wok to leave the excess oil behind.
Add the minced garlic, diced fermented black beans, sliced pickled mustard green, julienne carrot, and the bok choy stems. Stir over medium heat for a couple of minutes.
Add the well-drained silver needle noodles, cooked beef, egg, and the leafy part of the baby bok choy to the wok. Stir over high heat until the bok choy is soft and the noodles are heated up.
Before serving, sprinkle some chili flakes and toasted sesame seeds to taste.
Beef Chow Fun/wide rice noodles (Short)
Beef Chow Fun, a traditional Chinese rice noodle dish made with flank steak, fresh bean sprouts, sliced onions and scallion.
sauces used was regular soy sauce, Lee Kum Kee dark soy sauce (caramel coloring), white pepper, sugar and fresh gain, shao shing wine
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MUST EAT Beef Chow Fun, CiCi Li - Asian Home Cooking Recipes
Let’s make Dry Stir-Fry Beef Chow Fun! If you asked ten Cantonese whether they like eating Dry Stir- Fry Beef Chow Fun, nine would tell you they are in love with it. It is a popular dish that is eaten everywhere from grandmas’ dining tables to high-end restaurants. How about you? Do you like Dry Stir-Fry Beef Chow Fun?
Recipe:
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The best Beef Chow Fun you can make at home
This quick and easy Beef Ho Fun recipe is made with succulent beef, flat rice noodles ( Sa ho fun ) with delicious homemade sauce. One of the best Chinese stir fry rice noodles recipes that you can prepare with simple ingredients.
Written recipe ▶️
Ingredients
▢250 gram Beef Steak About 8.8oz ( Rump, sirloin, flank, rib-eye, etc )
▢120 gram Dried rice noodles Dry flat rice noodles ( wide/10mm ) See details in note
▢2-3 tbsp Vegetable oil
▢100 gram Bean sprouts
▢3-4 Spring onions Green onions/ Chinese chives, cut 2-inch pieces
▢1 tbsp Ginger Finely chopped/minced
▢3-4 cloves Garlic Finely chopped/minced
Beef Marinate
▢1 tsp Light soy sauce
▢1 tsp Shaoxing cooking wine Chinese cooking rice wine or rice vinegar
▢1 tsp Sesame oil
▢1 tsp Corn starch or potato starch
▢½ tsp Baking soda
Stir Fry Sauce
▢3 tbsp Oyster sauce
▢2 tbsp Light soy sauce
▢3 tsp Dark soy sauce
▢1 tbsp Shaoxing wine Chinese cooking rice wine or rice vinegar
▢2 tsp Sesame oil
▢1 tbsp Sugar
▢½ tsp White pepper
Direction
Prepare the beef steak and marinate for 10-15 mins.
Soak the dried rice noodles in the hot water and drain.
Combine all the stir fry sauce ingredients. Mix it well and set it aside.
Stir fry the marinated beef slices for 1-2 minutes and set it aside.
Stir fry the onion slices and follow with chopped garlic and ginger.
Add the rice noodles in the wok and pour the sauce mixture in and toss it well.
Put the beef back in the wok and follow by the spring onions and bean sprouts.
Combine everything well with high heat for 1-2 minutes until the noodles are cooked through.
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Chow Fun in Black Bean Sauce
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Siu's Cooking Top 10 Must Have Cantonese Dishes
SAUCES
Light Soy Sauce
Dark Soy Sauce
Shaoxing Wine
Oyster Sauce
Hosin Sauce
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COMMENT SUBSCRIBE SHARE
Video produced by Edmond Shum
Ingredients: Chow Fun noodle, onions, black bean sauce, garlic,Beef, shrimp, Chicken, yau choi, soy sauce, oyster sauce, salt and sugar.
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Beef Chow Fun
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RECIPE:
????What I Used in this Video????
Shaoxing Wine
Light Soy Sauce
Dark Soy Sauce
Wide Dry Rice Noodles (I didn't use this, but this is what you can use instead the fresh rice noodles I used)
Lodge 14 inch Cast Iron Wok
Portable Gas Stove
Boos Cutting Board
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
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Beef Chow Fun
Serves 2
Ingredients
For the Beef
8 oz beef chuck, sliced into 1/4-inch thick (you can substitute to any cut of beef you prefer)
1 tsp light soy sauce
1 tsp shaoxing wine
1 tsp cornstarch
1/4 tsp baking soda
1/8 tsp white pepper (you can substitute to black pepper)
For the Sauce
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp dark soy sauce (optional, it’s for color)
1 1/2 tsp sugar
1/8 tsp white pepper (you can substitute to black pepper)
2 Tbsp water
For Stir Frying
2 Tbsp cooking oil (high smoke point oil recommended)
2 cloves garlic, chopped
1 oz ginger, chopped
10 oz fresh chow fun noodles (you can substitute to 5 oz wide dry rice noodles, please see the note), room temperature and separated
4 oz Chinese garlic chive or green onion, cut into 1 1/2-inch long pieces
4 oz beansprouts
1/2 tsp sesame seeds