Beef Ho Fun used to be one of my favourite
takeaway dishes from Cantonese restaurant. During the lockdown every time when I wanted to make it at home, I realised I didn’t stock up Ho Fun at all. And one day I was really craving for it, therefore I just worked it out with noodles and it was actually amazingly delicious. I’ve followed 小高姐’s tips to
marinate beef this time and the result came out really good, the meat was
smoothly tender. I can say this is my best beef stir-fry noodles
so far and could become my all time favourite.
Ingredients
-100g brown
rice udon noodles from Clearspring
(don’t know
why this product is called ‘’udon’’ as for me it is apparently noodles, not
udon noodles. However this is delicious with lovely texture, and thick enough
in terms of noodles.)
-100g beef rib,
slice into 2-3mm thickness.
-1/2 onion,
cut into strips.
-1/2 bunch spring
onions, cut into lengths.
-Chilli oil
to taste.
To make sauce
mixture
-2 tbsp soy
sauce
-1 tsp dark
soy sauce.
-2 tbsp oyster
sauce.
To marinate
beef
-Soak
beef in salted water (500g water + 8g salt) for 15 minutes.
-Wash blood
off and rinse thoroughly until water runs clear, squeeze beef to drain all the
water.
-Combine
1g baking soda, 1g white pepper, and 5g soy sauce together, mix well to
marinate beef.
-Add a
bit of flour slurry and oil to coat the beef thoroughly before cooking. (this
step will give the meat a velvety texture.)
You can check 小高姐’s tips to
tenderise beef for stir-fry here. It’s in Chinese but easy to
understand by simply watching it. (Or there’s an option at Youtube to select English
subtitles.)
Method
-Follow the instruction of
package to cook noodles in boiling water but reduce 2 minutes at cooking time (If
it said simmer for 9 minutes then just cook for 7 minutes.), then set noodles
aside.
-Heat oil in a pan over medium
high heat, stir fry beef for about 2-3 minutes until medium rare, remove the beef
and set aside for later.
-Clean out the pan and heat oil
again over medium high heat, stir fry onions until browned and soften.
-Add noodles and sauce mixture,
toss until noodles are evenly coated.
-Add beef and part of spring
onions, stir fry everything together.
-Add remaining spring onions and
keep tossing for a further 30 seconds.
-Drizzle some chilli oil to
taste (optional), serve hot.
本來想要做乾炒河粉，但家裡沒有河粉，只好換成陽春麵，自己覺得多了些台灣快炒店的味道，然後以前對於炒牛肉感到略為苦手的我，這次參照了小高姐的撇步，牛肉在事前用鹽水泡、以及加入少量蘇打粉增加肉質的嫩滑度，果然炒出來的牛肉超級軟嫩、不老不柴，完全可以媲美餐廳的等級。還有這個在英國超市買的玄米麵條煮起來也超好吃，不知道它為什麼標榜自己是烏龍麵(包裝上寫Udon
Noodles)，總之煮完的麵條就如同家常麵般些微厚實且帶有勁道的，我覺得比我平日在亞洲超市買的陽春麵還好吃，滿值得購入的。
