This is genuine Cantonese dish. The recipe I have written below contains nothing but the authentic Cantonese ingredients used to create this simple, quick and tasty dish. Cooking this dish is not complicated and yet the end result is superb! This is certainly a favourite noodle dish among Macanese and Hong Kongers at Yum Cha time, otherwise also known as Dim-Sum Eating time! Although the word ‘Yum Cha’ means “to drink tea”. When Macanese and Hong Kongers says that they are going for ‘Yum Cha’ this doesn’t literally mean that they will go out solely to drink tea, but rather to eat dim sum, ordering varieties of little dishes to be shared with family and friends. Dim sum translate to “touch one’s heart”, and originated in Guangdong. Legends says that it started as just a simple snack, rather than as a main meal of the day, hence it was called ‘Little hearts’. Whether it is true or not I recommend dim-sum or going for yum cha to anyone visiting Macau, Hong Kong or Guangdong, as these little treasures will certainly touch your heart and satisfy your belly! If you want a genuine Cantonese experience, a dim sum trip is a must. I hope that you will try it as I am sure you will enjoy it!
NB: In other parts of China, Beef Ho Fun dish contains a blackbean ingredient. Although it is also good, the Cantonese version with the simple recipe below is still my preference as this is the dish I grew up eating with my Mom and sister. Feel free to try both recipes though and see which version you prefer.
Ingredients Serves 4:
For the Marinade:
1. 150g sirloin beef, thinly slice into strips
2. 20g ginger, grated or crushed
3. 1 tbsp. Shaoxing rice wine
4. 1 tbsp. light soy sauce
5. 1 tbsp. dark soy sauce
6. 1 tbsp. oyster sauce
7. 1 tsp. sesame oil
8. 1 tsp. cornstarch
9. ½ tsp. ground black pepper
For the Stir Frying Noodles:
10. 2 tbsp. ground nut oil
11. 200g fresh thick Ho fun (rice noodles), (if using dried noodles, soaked in warm water for 10 minutes until soft, then drained)
12. 1 tbsp. dark soy sauce
For Stir Frying Beef:
13. 3 tbsp. ground nut oil
14. 1 tsp. sesame oil
15. 1 tbsp. light soy sauce
16. 110g of bean sprouts
17. 4 spring onion sprigs, sliced into approx. 1 inch’ in length
18. A pinch of ground white pepper
1. On a bowl combine all the marinade ingredients above with the beef slices. Cover with a cling film and place in the fridge to marinade for at least 2 hours, preferably overnight.
The Stir Fry:
2. Drain the beef slices from the marinade. Set the beef aside.
3. Meanwhile, on a wok over a very high heat add 2 tbsp. of oil. When the oil is smoking hot, stir-fry the noodles with the dark soy sauce between 1-2 minutes or until slightly coloured. Remove noodles from wok and set aside.
4. Wipe the wok clean with a kitchen paper. Return the wok to a very high heat; add 3 tbsp. of oil. When the oil is smoking hot quickly stir-fry your beef for 2-3 minutes. Add noodles to the wok, fry the beef and noodles together for 1 minute. Tossing the noodles vigorously to prevent it from sticking onto the wok.