Steps to Make Quick Classic Chinese Beef with Fat Noodles

Classic Chinese Beef with Fat Noodles. 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. This easy Chinese Beef Stir Fry is made with a simple but flavourful, classic Chinese stir fry sauce, just like you get at proper Chinese restaurants!

Noodles With Beef Recipes on Yummly Chinese Pan-fried Pork With Bok Choy And Noodles, Chinese Pork Salad, Crunchy Chinese Pork Salad. Here is a recipe on how to make traditional Chinese beef noodle soup.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, classic chinese beef with fat noodles. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really 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. This easy Chinese Beef Stir Fry is made with a simple but flavourful, classic Chinese stir fry sauce, just like you get at proper Chinese restaurants!

Classic Chinese Beef with Fat Noodles is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. Classic Chinese Beef with Fat Noodles is something which I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook classic chinese beef with fat noodles using 9 ingredients and 14 steps. Here is how you cook it.

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

1. {Take 400 grams of 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.
2. {Prepare 100 grams of thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better).
3. {Make ready 1 of whole white onion, cut in wedges..
4. {Make ready 100 grams of (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.).
5. {Prepare 3 tbsp of soy sauce.
6. {Prepare 1 tbsp of oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock).
7. {Make ready 1/2 tbsp of sugar.
8. {Take 2 tbsp of cooking rice wine (or any cooking alcohol you find really).
9. {Make ready 1 of Salt.

This is just as good as some of the traditional Taiwanese beef noodle soups that I. Serve beef in a range of stir-fries and other Chinese-style dishes. Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish. Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables.

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.).
2. Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet..
3. 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..
4. Remove the skillet from heat..
5. 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..
6. 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..
7. Add the noodles into the skillet..
8. 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..
9. Add the beef back to the skillet.
10. Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi).
11. 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.).
12. Remove from heat once the sauce coats all the noodles and the noodles became soft..
13. 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)..
14. Enjoy!.

This classic beef stir-fry is a favorite at Cantonese restaurants thanks to the savory black beans that pack this dish with umami flavor. Xiangyang beef noodles are also up there with the finest Chinese beef noodle dishes. The fresh, pungent aroma and tender beef has made Xiangyang beef Lanzhou beef noodles and Neijiang beef noodles can be traced right back to the Republic of China period. Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together Liangpi is a noodle dish that originated in China's Shaanxi province. To prepare the dish, noodles that are Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles).

So that's going to wrap it up for this exceptional food classic chinese beef with fat noodles recipe. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!