Chinese Dry-Fried Beef Rice Noodles Recipe – 干炒牛河

Learn to make this classic dish from southern China at home – or join us on a Shanghai Night Eats food tour to sample is straight from the source.

Ingredients:

500 g. flat rice noodles (“hefen” or known as “Shahe fen” 河粉), available at Asian supermarkets
150 g. beef
1/2 onion, shredded
120 g. bean sprouts, trimmed
Shredded ginger, to taste
1 stalk spring onion, chopped

Marinade:
2 1/2 tsp light soy sauce
1/4 tsp dark soy sauce
1 tsp corn flour
3/4 tsp sugar
2 tsp water
Sesame oil, to taste

Seasonings:
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
Salt, to taste
1 tsp Sugar

Method

1. Rinse beef and dry with paper towels. Thinly slice across the grain. Mix with marinade for 15 minutes. Set aside.

2. Heat cooking oil (soybean or canola oil is recommended) in a frying pan over medium-high heat. Place beef on a single layer and fry both sides, until they are 70% cooked. Set aside.

3. Heat more oil in pan. Add onion and stir fry until translucent. Be sure not to burn them. Add ginger and bean sprouts.

4. When the bean sprouts are softened, push the onion and bean sprouts to the sides of wok if it’s big enough, or dish them up if your wok is too small.

5. Increase heat to high. Toss in flat noodles and stir fry until it’s really heated up. Add seasonings and taste. Add more light soy sauce if needed, bit by bit at a time. If you find the color of flat noodles is not dark enough, you can add more dark soy sauce if you like.

6. Toss the beef, onion and bean sprouts back in the wok and combine all ingredients. Add spring onion and mix. Serve immediately.