Beef Ho Fun with Gravy濕炒牛河
Silky flat rice noodles stir-fried with tender beef slices and crisp bean sprouts, drenched in a rich, savory gravy. A comforting and satisfying noodle dish, offering a wonderful interplay of textures and flavors.
01Ingredients
- 300g fresh flat rice noodles (Ho Fun)
- 250g beef flank or sirloin, thinly sliced
- For beef marinade:
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1 tsp oil
- 1/4 tsp baking soda (optional, for tenderizing)
- 100g bean sprouts
- 50g kai-lan (Chinese broccoli), blanched and cut into pieces
- 2 stalks green onion, cut into 1-inch lengths
- 2 slices ginger, julienned
- 2 tbsp cooking oil
- For the gravy:
- 1 cup chicken broth
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)574kcal
- Protein28.5g
- Carbs58.2g
- Fat22.1g
Fiber 2.1 gSodium 1287 mg
02Steps
- Marinate beef slices with light soy sauce, sugar, cornstarch, oil, and optional baking soda for 15 minutes.
- Prepare the gravy: In a bowl, combine chicken broth, oyster sauce, light soy sauce, sugar, white pepper, and Shaoxing wine. Set aside. Prepare the cornstarch slurry.
- Heat cooking oil in a wok over high heat until smoking. Quickly stir-fry the marinated beef slices until just browned, about 1-2 minutes. Remove beef and set aside.
- Add the remaining oil to the wok. Add julienned ginger, then flat rice noodles. Stir-fry for 2-3 minutes to heat through and slightly char the noodles.
- Push the noodles to one side of the wok. Pour the prepared gravy mixture into the empty side, bring to a simmer. Slowly stir in the cornstarch slurry until the gravy thickens.
- Return the beef to the wok, add bean sprouts, blanched kai-lan, and green onion. Toss everything gently with the gravy to coat. Serve immediately.
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