Beef Ho Fun (Gānchăo Niúhé 乾炒牛河)

Name: Beef Ho Fun (Gānchăo Niúhé 乾炒牛河)
Yield: 4
Cuisine: Chinese
Ingredients: 6 oz Flank Steak (6 ounces flank steak); 1 tbsp Water (1 tablespoon water); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); 5 tsp Soy Sauce (5 teaspoons soy sauce, divided); 1 tbsp Oyster Sauce (1 tablespoon oyster sauce, divided); 1 tbsp Chinese Cooking Wine (1 tablespoon Shaoxing wine, divided); 1 tsp Cornstarch (1 teaspoon cornstarch); ¼ tsp White Pepper (¼ teaspoon white pepper); 2 tsp Dark Soy Sauce (2 teaspoons dark soy sauce); 3 pieces Scallion (3 scallions, green parts only); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 6 oz Bean Sprouts (6 ounces (3 cups) bean sprouts); ½ piece Yellow Onion (½ small onion, sliced ¼ inch thick); 2 pieces Garlic (2 garlic cloves, minced); 1 tsp Ginger (1 teaspoon grated fresh ginger); 12 oz Ho Fun Noodle (12 ounces fresh ho fun noodles)

Beef Ho Fun (Gānchăo Niúhé 乾炒牛河) - Main Courses (Chinese)

Chinese

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Flank Steak6 oz · 6 ounces flank steak
Water1 tbsp · 1 tablespoon water
Bicarbonate of Soda¼ tsp · ¼ teaspoon baking soda
Soy Sauce5 tsp · 5 teaspoons soy sauce, divided
Oyster Sauce1 tbsp · 1 tablespoon oyster sauce, divided
Chinese Cooking Wine1 tbsp · 1 tablespoon Shaoxing wine, divided
Cornstarch1 tsp · 1 teaspoon cornstarch
White Pepper¼ tsp · ¼ teaspoon white pepper
Dark Soy Sauce2 tsp · 2 teaspoons dark soy sauce
Scallion3 pieces · 3 scallions, green parts only
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, divided
Bean Sprouts6 oz · 6 ounces (3 cups) bean sprouts
Yellow Onion½ piece · ½ small onion, sliced ¼ inch thick
Garlic2 pieces · 2 garlic cloves, minced
Ginger1 tsp · 1 teaspoon grated fresh ginger
Ho Fun Noodle12 oz · 12 ounces fresh ho fun noodles

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Steps

1Cut 6 ounces trimmed flank steak with grain into 2½- to 3-inch-wide strips. Transfer to plate and freeze until firm, about 15 minutes.
2Slice strips crosswise against grain ¼ inch thick.
3Combine 1 tablespoon water and ¼ teaspoon baking soda in medium bowl. Add beef and toss to coat; let sit for 5 minutes.
4Whisk together 2 teaspoons soy sauce, 1 teaspoon oyster sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and ¼ teaspoon white pepper in large bowl. Add beef mixture, toss to coat, and let sit at room temperature for 30 minutes.
5Whisk together 1 tablespoon soy sauce, 2 teaspoons oyster sauce, 2 teaspoons Shaoxing wine, and 2 teaspoons dark soy sauce in small bowl; set aside.
6Cut green parts of 3 scallions into 1½ inch pieces. Set aside.
7Heat empty 14-inch flat-bottomed wok over high heat until just beginning to smoke. Drizzle 1 tablespoon vegetable oil around perimeter of wok and heat until just smoking.
8Add beef mixture and cook, tossing slowly but constantly, until just beginning to brown, about 2 minutes; transfer to clean bowl. Wipe wok clean with damp paper towels.
9Heat now-empty wok over high heat until just beginning to smoke. Drizzle 1½ teaspoons vegetable oil around perimeter of wok and heat until just smoking.
10Add 6 ounces bean sprouts; ½ small onion, thinly sliced; 2 minced garlic cloves; and 1 teaspoon grated fresh ginger to wok. Cook, tossing slowly but constantly, until vegetables begin to soften and lightly char, about 1 minute; transfer to bowl with beef.
11Heat now-empty wok over high heat until just beginning to smoke. Drizzle remaining 1½ teaspoons vegetable oil around perimeter of wok and heat until just smoking.
12Add 12 ounces fresh ho fun noodles and cook, tossing gently but constantly, until beginning to char, about 1 minute. Add beef mixture and scallions and gently toss to combine. Drizzle reserved soy sauce mixture around perimeter of hot wok and cook, tossing gently to coat noodles, about 30 seconds. Serve immediately.