date: 2020-06-09T18:13:39.999Z
image: https://img-global.cpcdn.com/recipes/5617007180382208/751x532cq70/classic-chinese-beef-with-fat-noodles-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5617007180382208/751x532cq70/classic-chinese-beef-with-fat-noodles-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5617007180382208/751x532cq70/classic-chinese-beef-with-fat-noodles-recipe-main-photo.jpg
author: Lester Cruz
ratingvalue: 4
reviewcount: 38726
recipeingredient:
– “400 grams Chinese fat noodles 1 inch width Typically 1 in width for traditional style However you can get the folded up sheets and cut it into any width you prefer or buy percut ones if no preference Make sure the noodle is NOT TOO WET It should be mil” – “100 grams thin sliced beef The kind used for hot pot with relatively higher fat to muscle ratio The fatties the better” – “1 whole white onion cut in wedges” – “100 grams Optional starchy or tough vegetable ie peapods broccoli stem etc” – “3 tbsp soy sauce” – “1 tbsp oyster sauce or 1 tbsp of Hondashi Japanese dried fish stock” – “1/2 tbsp sugar” – “2 tbsp cooking rice wine or any cooking alcohol you find really” – “1 Salt”
recipeinstructions:
– “Heat up a large non-stick skillet (or frying pan) under HIGH heat until it is sizzling hot. (I like to use a skillet because the higher raised lip limit the extend of flying grease when pan-frying and stops things from falling out of the skillet.)” – “Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet.” – “Brown the meat on both sides for a good 7 second. Tips: 1) Give each bundle enough space apart (at least 1/2 inch apart) to prevent juice from pooling. 2) Limit movement of the meat during browning to prevent sticking. 3) Ideally, it's brown on the outside and raw on the inside. You will cook them again the noodle later. If too cooked, it will dry up.” – “Remove the skillet from heat.” – “Extract the meat with chopsticks or tongs when the meat is properly browned on both surfaces. Leave the rendered grease in the skillet for the next step.” – “Add the onion, the peapods, and a pinch of salt into the skillet and cook under HIGH heat until soften. Tips: Typically around 30 seconds. Stir often. I usually pop the lid on and whirl the content around instead for quicker result. It effectively "braises" the veggies along with frying.” – “Add the noodles into the skillet.” – “There should still be a layer of grease remains on the skillet. If so, stir it around until the noodle start to loosen up. If not a lot of grease, let it sit on the skillet for a bit before stirring. (If your non-stick surface is good, you shouldn't have any sticking.) Let all sides of the noodle cook for a bit until the skillet is dried of grease or moisture.” – “Add the beef back to the skillet” – “Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi)” – “Stir until the sauce is evenly distributed. In the case that you do have some sticking on your skillet, scrap the bottom with a spatula. (The cooking wine should be able to remove any sticking bits. Those are favor packets, courtesy of your sticky skillet.)” – “Remove from heat once the sauce coats all the noodles and the noodles became soft.” – “Taste and adjust the taste to your liking. Add soy sauce if taste too bland. Add sugar to balance if taste too "sharp" (too salty). Add more oyster sauce if the favor is doesn't have enough "weight" (favor doesn't stick to your palates or the favor fades quickly).” – “Enjoy!”
categories:
– Recipe
tags:
– classic – chinese – beef
katakunci: classic chinese beef
nutrition: 121 calories
recipecuisine: American
preptime: “PT39M”
cooktime: “PT40M”
recipeyield: “1”
recipecategory: Dessert

![Classic Chinese Beef with Fat Noodles](https://img-global.cpcdn.com/recipes/5617007180382208/751x532cq70/classic-chinese-beef-with-fat-noodles-recipe-main-photo.jpg)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, classic chinese beef with fat noodles. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This is the stir fried noodles version of everybody's favourite Chinese Beef and Broccoli. I've been to China and Hong Kong several times and I can honestly say I do not recall ever seeing it on a menu, and I remember reading somewhere that broccoli is actually quite expensive in China. Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I.

Classic Chinese Beef with Fat Noodles is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Classic Chinese Beef with Fat Noodles is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have classic chinese beef with fat noodles using 9 ingredients and 14 steps. Here is how you cook that.

##### The ingredients needed to make Classic Chinese Beef with Fat Noodles:

1. Prepare 400 grams Chinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil 1. Prepare 100 grams thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better) 1. Take 1 whole white onion, cut in wedges. 1. Get 100 grams (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.) 1. Take 3 tbsp soy sauce 1. Get 1 tbsp oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock) 1. Take 1/2 tbsp sugar 1. Get 2 tbsp cooking rice wine (or any cooking alcohol you find really) 1. Get 1 Salt

Beef chow fun – Loaded with fat noodles, tender steak, and crisp veggies. Learn to cook restaurant-style fried noodles with a flat skillet! Beef chow fun is a classic and well known Cantonese dish in southern China. It made from stir fried beef, ho fun (wide rice noodles) and bean sprouts.

##### Instructions to make Classic Chinese Beef with Fat Noodles:

1. Heat up a large non-stick skillet (or frying pan) under HIGH heat until it is sizzling hot. (I like to use a skillet because the higher raised lip limit the extend of flying grease when pan-frying and stops things from falling out of the skillet.) 1. Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet. 1. Brown the meat on both sides for a good 7 second. – Tips: 1) Give each bundle enough space apart (at least 1/2 inch apart) to prevent juice from pooling. 2) Limit movement of the meat during browning to prevent sticking. 3) Ideally, it's brown on the outside and raw on the inside. You will cook them again the noodle later. If too cooked, it will dry up. 1. Remove the skillet from heat. 1. Extract the meat with chopsticks or tongs when the meat is properly browned on both surfaces. Leave the rendered grease in the skillet for the next step. 1. Add the onion, the peapods, and a pinch of salt into the skillet and cook under HIGH heat until soften. Tips: Typically around 30 seconds. Stir often. I usually pop the lid on and whirl the content around instead for quicker result. It effectively "braises" the veggies along with frying. 1. Add the noodles into the skillet. 1. There should still be a layer of grease remains on the skillet. If so, stir it around until the noodle start to loosen up. If not a lot of grease, let it sit on the skillet for a bit before stirring. (If your non-stick surface is good, you shouldn't have any sticking.) Let all sides of the noodle cook for a bit until the skillet is dried of grease or moisture. 1. Add the beef back to the skillet 1. Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi) 1. Stir until the sauce is evenly distributed. In the case that you do have some sticking on your skillet, scrap the bottom with a spatula. (The cooking wine should be able to remove any sticking bits. Those are favor packets, courtesy of your sticky skillet.) 1. Remove from heat once the sauce coats all the noodles and the noodles became soft. 1. Taste and adjust the taste to your liking. Add soy sauce if taste too bland. Add sugar to balance if taste too "sharp" (too salty). Add more oyster sauce if the favor is doesn't have enough "weight" (favor doesn't stick to your palates or the favor fades quickly). 1. Enjoy!

Beef chow fun is a classic and well known Cantonese dish in southern China. It made from stir fried beef, ho fun (wide rice noodles) and bean sprouts. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Beef noodle soup possibly is the most favorited Chinese style noodle soup.

So that’s going to wrap this up with this special food classic chinese beef with fat noodles recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!