Copyright © Cookpad Inc. All Rights Reserved,,, China can't afford to dedicate large parcels of land for cattle grazing and roundups. If this is the problem that you are facing, you still can produce high-quality beef chow fun with an electric stove and a large non-stick pan. I found your site from your YouTube videos. Pan-fry the noodles on both sides to char the noodles slightly and help to create the wok aroma. This is only a preview. This data was provided and calculated by Nutritionix on 6/21/2020. FLAVOURFULL BEEF STRIP Add the beef, along with all of its marinade. The noodles should not be oily, and ho fun is not broken into short pieces after stir-frying. After that, use the tip of the spatula to stir-fry the noodles. Fry the ho fun over medium to high heat until slightly charred. Hi, this is KP Kwan. Tomatoes were easy to grow, producing fruit almost year round and were/are a great source of much-needed vitamins A and C -- important to a big land-mass country with an even bigger, mostly-poor population. SIMPLE STIR FRY NOODLE Marinated, crisply-fried cubes of pork, and, stir-fried bell peppers, onion and pineapple unite at the end of the cooking process when they get tossed together in a perfectly-balanced sweet and savory, ginger-laced ketchup-based sauce. Do not overcook the peppers and onions. If you are pressed for time, even 15-minutes will go a long way to flavoring the finished dish. Give the stir-fry sauce a thorough stir and add 1/2 cup of it to the bag of sliced beef. ~Step 3. The store-bought ho fun is usually sticking together. View an alternate. Hong Kong's Cantonese-Style Tomato Beef Stir-Fry:  Recipe yields 4-6 servings. Pour the excess oil back to the storage container. Add the kangkong, finely chopped bird chili pepper, water and soy sauce. 4. ~Step 4. In reality, it is a Cantonese noodle that is easy to prepare but needs some technique to be excellent. Set aside to marinate*, 30-60 minutes at room temperature, or, 8-12 hours/overnight in the refrigerator. Due to our public's dissatisfaction with the wartime rationing of red meat, this transition from pork to beef was almost immediate -- red meat in the USA was considered the prime source of energy for the working man, and, its mere presence on a dinner plate with a starch and a vegetable, the definition of a proper meal. Stir-fry/sauté for about 1 1/2-2 minutes. Stir-fry the beef over medium heat with plenty of oil until it is about 90% cooked. The traditional way to prepared beef ho fun is to stir-fry with a cast iron wok over roaring heat generated by the high power stove. They don't. Keep mixing it for about one minute until the beef absorbs all the water and cornstarch. The oil will coat the beef and prevent it from sticking to the wok. Using the slotted spatula, transfer and toss the veggies into the the bowl of beef, allowing those flavorful drippings to remain in the skillet. Special Equipment List:  1-cup measuring container; cutting board; chef's knife; 1-gallon food storage bag; 12" wok, stir-fry pan or nonstick skillet; large slotted spatula. ~ Step 2. In fact, you can substitute it with any noodles of your choice. Note:  A common misconception is:  to marinate is to tenderize. I am happy to see you in this comment area, as you have read through my recipe. Transfer the thick tangy sauce over the beef and tomato mixture, then toss, like you would a salad, until beef and veggies are evenly coated. The ingredients and quantity of each can be varied considerably from one recipe to another. Thoroughly stir and add the remaining tomato-stir-fry sauce to the juices remaining in pan and stir until the sauce is bubbling, glistening and nicely-thickened, about 30-45 seconds. This would lead anyone with an enthusiasm for Chinese fare to conclude:  the Chinese must eat a lot of beef. Beef chow fun – How to cook quick & easy Hong Kong noodles. Give the stir-fry sauce a thorough stir and add 1/2 cup of it to the bag of sliced beef. Add the tomato chunks and continue to stir-fry/sauté until just beginning to soften, about 45 seconds to 1 minute. Try to use less oil ad an excellent beef ho fun should not be too early when served. Retro recipes from my past to your present! Hong Kong Crispy Noodles are a Chinese restaurant classic, featuring vegetables and protein cooked in broth, atop a bed of fried egg noodles. As a tomato-lover, it's no surprise they added fresh tomatoes to soups, salads, stir-fries, and, egg, rice and noodle dishes.