Classic Chinese Beef with Fat Noodles
Classic Chinese Beef with Fat Noodles

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, classic chinese beef with fat noodles. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Classic Chinese Beef with Fat Noodles is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Classic Chinese Beef with Fat Noodles is something that I’ve loved my whole life. They are fine and they look wonderful.

Read Customer Reviews & Find Best Sellers. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut. Remove from wok and place in bowl. Chinese Beef and Broccoli Noodles is your favourite Beef and Broccoli stir fry with the addition of noodles!

To begin with this recipe, we have to prepare a few components. You can cook classic chinese beef with fat noodles using 9 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Classic Chinese Beef with Fat Noodles:
  1. Take 400 grams Chinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil
  2. Make ready 100 grams thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better)
  3. Get 1 whole white onion, cut in wedges.
  4. Get 100 grams (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.)
  5. Get 3 tbsp soy sauce
  6. Prepare 1 tbsp oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock)
  7. Take 1/2 tbsp sugar
  8. Prepare 2 tbsp cooking rice wine (or any cooking alcohol you find really)
  9. Prepare 1 Salt

The Stir-fried Rice Noodles with Beef (Beef chow fun, 乾炒牛河) is a classic Cantonese noodles. My father used to order it for us whenever we went to a Chinese restaurant, our all time favourite. I love eating it from childhood and it's got lots of beautiful memories associated with this dish. Combining stir-fried beef with fresh rice noodles produces this classic noodle dish that's sure to evoke fond memories of delicious Chinese-restaurant dinners.

Steps to make Classic Chinese Beef with Fat Noodles:
  1. Heat up a large non-stick skillet (or frying pan) under HIGH heat until it is sizzling hot. (I like to use a skillet because the higher raised lip limit the extend of flying grease when pan-frying and stops things from falling out of the skillet.)
  2. Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet.
  3. Brown the meat on both sides for a good 7 second. - Tips: 1) Give each bundle enough space apart (at least 1/2 inch apart) to prevent juice from pooling. 2) Limit movement of the meat during browning to prevent sticking. 3) Ideally, it's brown on the outside and raw on the inside. You will cook them again the noodle later. If too cooked, it will dry up.
  4. Remove the skillet from heat.
  5. Extract the meat with chopsticks or tongs when the meat is properly browned on both surfaces. Leave the rendered grease in the skillet for the next step.
  6. Add the onion, the peapods, and a pinch of salt into the skillet and cook under HIGH heat until soften. Tips: Typically around 30 seconds. Stir often. I usually pop the lid on and whirl the content around instead for quicker result. It effectively "braises" the veggies along with frying.
  7. Add the noodles into the skillet.
  8. There should still be a layer of grease remains on the skillet. If so, stir it around until the noodle start to loosen up. If not a lot of grease, let it sit on the skillet for a bit before stirring. (If your non-stick surface is good, you shouldn't have any sticking.) Let all sides of the noodle cook for a bit until the skillet is dried of grease or moisture.
  9. Add the beef back to the skillet
  10. Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi)
  11. Stir until the sauce is evenly distributed. In the case that you do have some sticking on your skillet, scrap the bottom with a spatula. (The cooking wine should be able to remove any sticking bits. Those are favor packets, courtesy of your sticky skillet.)
  12. Remove from heat once the sauce coats all the noodles and the noodles became soft.
  13. Taste and adjust the taste to your liking. Add soy sauce if taste too bland. Add sugar to balance if taste too "sharp" (too salty). Add more oyster sauce if the favor is doesn't have enough "weight" (favor doesn't stick to your palates or the favor fades quickly).
  14. Enjoy!

I love eating it from childhood and it's got lots of beautiful memories associated with this dish. Combining stir-fried beef with fresh rice noodles produces this classic noodle dish that's sure to evoke fond memories of delicious Chinese-restaurant dinners. The wide rice noodles soak up the flavor of the sauces to create a mouthwatering dish. This simplified recipe uses baby corn, but you can also easily substitute with mung bean sprouts. Heat olive oil in a large skillet over medium high heat.

So that’s going to wrap it up for this exceptional food classic chinese beef with fat noodles recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!