Beef chow fun 干炒牛河 is classic Cantonese food served at the roadside as well as at most of the Cantonese restaurants. Besides the beef as the main ingredient, it requires bean sprout, chives, and scallions to provide the crunchiness and freshness in contrast with the beef's savory flavor.
===== 谷歌翻译/谷歌翻譯/جوجل المترجم/Google Traduction/Google Tradutor/Traductor de google =====
CETTE VIDEO A DES SOUS-TITRES EN FRANCAIS (Google translate)
ESTE VÍDEO TEM LEGENDA EM PORTUGUÊS (Google translate)
ESTE VÍDEO TEM LEGENDA EM Espanhol (Google translate)
هذا الفيديو يحتوي على ترجمة باللغة العربية (ترجمة جوجل)
该视频带有中文字幕（Google翻译）
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Recipe:
(Please refer to [ Ссылка ] for full details.)
Ingredients:
Marinate: A
200g (7oz) beef (sirloin or other cuts)
2 tsp cornstarch
1/4 tsp baking soda (optional)
2 tbsp light soy sauce
2 tbsp water
2 tbsp oil
Seasoning: B
2 tbsp light soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp white pepper
Others: C
500g (1 pound) ho fun
140 g (5 oz) bean sprouts
140g (5 oz) onion, sliced
3 stalks scallion, cut into 1-inch sections, then sliced lengthwise
2 tbsp Shaoxing wine
4 cloves garlic, chopped
More oil for stir-frying
Method:
- Cut the beef against the grain into thin slices. Combine the beef slices with other ingredients in A. Marinate in the refrigerator for at least half an hour.
- Stir-fry the beef over medium heat with plenty of oil until it is about 90% cooked
- Pour the beef and oil through a colander to remove the excess oil.
- Loosen the ho fun. Fry the ho fun over medium to high heat until slightly charred.
- Saute the onion and garlic and add to the ho fun.
- Add the bean sprouts in small batches.
- Add seasonings B.
- Return the cooked beef along with the scallions to the wok.
- Stir-fry over high heat for ten seconds.
- Dish out and serve hot.
#BeefChowFun #干炒牛河
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