Beef and Black Bean With Rice Noodles
Beef and Black Bean on Rice Noodles 豉椒牛河 (Cantonese: see jiu gnau hoa) aka 濕炒牛河 (sup grub gnau hoa) aka 豉汁牛河 (encounter jup gnau hoa) is the virtually archetype of Cantonese fried rice noodles. It is the predecessor of the Fried Rice Noodles with Beef 乾炒牛河 (gon chow ngau hoa).
It'southward not articulate when the rice noodle came about simply it is likely a creation past the Hakka people during the early on Qing Dynasty. They use high quality rice and manufacturing plant it into pulverization; add jump water to make a paste and and so steam them into sheets. They so cut the sheets into strips for noodles or rolled to make rice rolls 腸粉 (cheung fun). I'm not surprised that the Hakka people invented the rice noodle considering they were well known for their milling equipment.
There are a few stories on how the rice noodle got it'southward showtime into distinction. One that I like goes like this….
Mr. and Mrs. Fan opened a little restaurant in Shahe Village 沙河圳 in Guangdong province. One mean solar day, an old human fainted in front of their restaurant. The human was famished so Mr. Fan asked his married woman to bring a bowl of congee to the one-time human. The old human replied that he has no money to pay for the congee. Mrs. Fan said that although they're not rich, but old people tin ever have congee at their restaurant for free. Afterwards the congee, the old man was able to walk and he came back every day for a basin of congee and the owners happily obliged.
Sometime later on, Mr. Fan vicious ill, lost his appetite, and was lethargic. When the old homo came for his bowl of congee, Mrs. Fan told him that her husband was bedridden. The quondam human being said, "maybe it's time for me to cook for him". He went to the kitchen, milled some rice, made a paste and steamed it. And then he cut the steamed sheets into strips to make noodles. He added some oil, onions and spices to the noodles and served it to Mr. Fan. It was and then aromatic that he finished the whole bowl and somewhen became stronger and he recovered.
Apparently, the sometime man was a palace chef. The palace kicked him out because of his brute personality. These delicious rice noodles got onto the menu, became a big hit and given the name Shahe noodles 沙河粉 (sa hoa fun); which was the original name for flat rice noodles.
My Beef and Blackness Edible bean on Rice Noodles 豉椒牛河 recipe is all nearly the sauce, considering you want plenty sauce so that it covers all the noodles. I'll evidence you how to make tender pieces of beef with merely the right corporeality of vegetables and seasonings. This dish tastes just similar the ones they serve at the restaurants, if not meliorate.
For the full classic Hong Kong feel, try this recipe along with my Fried Stuffed iii Treasures 煎讓三寶 or Crystal Shrimp Dumplings 水晶蝦餃.
Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using craven instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too.
Yous can also add together shitake or other mushrooms. Harbinger mushrooms come to mind also. Bok choy or gailan can be added for more veggies.
Go far spicy by calculation hot bean paste instead of black bean and garlic sauce.
Utilize whatever type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce meliorate. And this dish is all most the sauce!
Guess cost (CAD) $17
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- 900 g Fresh flat rice noodles
- 454 g Flank steak sliced
- ½ Medium onion cutting into wedges
- ½ Green pepper cut into triangles
- ½ Cherry pepper cutting into triangles
- 4 cloves Garlic chopped
- 2 stalks Light-green onions cutting x cm long
- 12 one thousand Fermented black beans
- 1 tbsp Shaoxing vino
- i tbsp Oil for frying rice noodles
- 2 tbsp Oil for frying beef
- 1 tbsp Oil for frying other ingredients
- four tsp Corn starch for slurry
- 2 tbsp H2o for slurry
Ingredients for beef marinade:
- one tsp Shaoxing wine
- i tsp Low-cal soy sauce
- ½ tsp Common salt
- ¼ tsp White pepper pulverization
- one tsp Sugar
- 2 tsp Corn starch
- ¼ tsp Baking soda (optional)
Baking soda will assist the meat absorb more of the water to requite it a soft texture. Just at the same fourth dimension, you will lose some of the natural beef texture and flavor. - iii tbsp Water
- 2 tsp Oil
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Piece flank steak to approx. 4mm thick pieces (Step ii is optional. It is for making the beef more soft and tender, like to the ones at Cantonese restaurants)
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Soak sliced beef in water for 5 minutes and so drain h2o and squeeze out backlog water from the beef. Let it dry in a colander or use a paper towel to dry the beef as much as possible. Squeeze out as much fluids as possible.
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In one case the beef is dry out to the touch, add together 1 tsp Shaoxing wine, 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper pulverisation, 1 tsp sugar, 2 tsp cornstarch and ¼ tsp baking soda. Mix together with your hands, stir in one management, and squeezing the meat so that it absorbs the marinade
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Now add together the water to the beef one tbsp at a time. Again squeezing and stirring to help the meat absorb the water until 3 tbsp of water has been added
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Add 2 tsp oil to the meat to seal in the h2o and marinade. Stir to mix. Set aside for i hour
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Loosen and separate each noodle from each other
Set aside 
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Wash and cut dark-green pepper, red pepper, onion and green onions
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Split up the white part of the green onions and put it with the cut onions. Set aside
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Chop garlic and wash black beans. Set bated
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Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce and two tsp sugar. Mix well and set aside
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Set up ii cups water and prepare aside
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When the beef is finished marinating, heat a wok to loftier oestrus and add 1 tbsp oil.
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Add the rice noodles to the wok. Toss and stir until the noodles are hot. It will accept approx. i to 1 ½ minutes on high heat
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Remove the noodles from the wok and spread them out on a large serving plate. Prepare aside
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Add 2 tbsp oil to the wok.
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Mix the beef to loosen information technology up. If there is excess water, discard information technology
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Add the beef (at room temperature) into the wok. Spread it out and don't disturb it for twenty seconds or until y'all start seeing some browning
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Flip the beef over and let it fry for 10 seconds and and then stir fry until beefiness is around 70% cooked which volition take effectually xx seconds. Remove the beef, place on a plate so that they're not stacked on each other and set bated
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Add 1 tbsp of oil to the wok. Add garlic and blackness beans. Stir fry until effluvious
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Add onions and the whites of the green onion. Stir fry for 30 seconds or until aromatic
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Add together peppers and stir fry for another 30 seconds
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Make a well in the heart of the wok, add the sauce mixture. Stir fry the sauce for 10 seconds and so mix the sauce with the onions and peppers
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Add 1 tbsp Shaoxing wine to the border of the wok to permit it to trickle downwards. Go along to stir fry
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Add together two cups of water into the wok and cover with a lid
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Brand a slurry with four tsp cornstarch and 2 tbsp of water. Mix well and set bated
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When the sauce boils, add the slurry. Mix until the sauce is thick
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Add the beefiness and the dark-green parts of the greenish onion into the sauce. Mix well
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Cook until the sauce starts to simmer
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Cascade all the contents onto the rice noodles
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Serve
Calories: 1196 kcal Carbohydrates: 201 g Poly peptide: 35 thou Fatty: 24 g Saturated Fat: 4 g Cholesterol: 68 mg Sodium: 2101 mg Potassium: 561 mg Cobweb: five g Saccharide: 6 g Vitamin A: 581 IU Vitamin C: 34 mg Calcium: 84 mg Iron: 4 mg
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