Dry Fried Beef River

Gānchǎo Niúhé (Dry-Fried Rice Noodles with Beef) is the ultimate test of a Cantonese chef's wok hei (breath of the wok). Flat rice noodles are stir-fried over screaming-high heat with tender beef slices, bean sprouts, and scallions. The noodles should be smoky, slightly charred, and glistening — never soggy.

食材清单

• 250 g fresh flat rice noodles (ho fun)
• 200 g beef tenderloin
• 100 g bean sprouts
• 3 scallions
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

制作步骤

1. 1. Marinate the dry-fried beef river with cooking wine and a little starch for 10 minutes
2. 2. Heat oil in the pan, slide in the dry-fried beef river and stir-fry quickly until it changes color and serve.
3. 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
4. 4. Add rice noodles, beef, bean sprouts, chives and onions and stir-fry until cooked through
5. 5. Pour back the dry-fried beef river, add oyster sauce and light soy sauce and stir-fry quickly evenly
6. 6. Thinly thicken the gravy, take it out of the pan and serve on a plate