Cantonese Dry-Fried Beef Ho Fun

Ingredients

• 10 oz beef sirloin or flank steak
• 6 oz dried ho fun rice noodles
• 1.5 cups bean sprouts, fresh
• 3 whole scallions
• 3 tbsp soy sauce
• 1.5 tsp garlic, minced

Instructions

1. 1

   Place the beef on a cutting board with the grain (the visible lines) running lengthwise across it. Slice against the grain into thin pieces about 1/8-inch thick, like slicing bread on a diagonal.

2. 2

   Bring a large pot of water to a boil over high heat. Add the ho fun noodles and stir gently with a fork for 30 seconds until just separated.

3. 3

   Pour the noodles into a colander and let them drain completely for 1 minute, then spread them on a clean kitchen towel to air-dry for 5 minutes.

4. 4

   Cut each scallion crosswise into 1-inch-long pieces, keeping the white and green parts separate.

5. 5

   Heat a 12-inch wok or large skillet over high heat until a drop of water sizzles immediately and evaporates on contact, about 90 seconds.

6. 6

   Pour 2 tablespoons of neutral oil into the wok and swirl to coat the surface evenly. Add the beef in a single layer and let it sit undisturbed for 90 seconds until the bottom browns.

7. 7

   Stir the beef with a metal spatula and cook, continuing to stir once every 15 seconds, until no pink remains in the center, about 2 minutes total.

8. 8

   Push the beef to the outer edge of the wok, leaving the center clear. Add the minced garlic to the empty center and stir for 15 seconds until the smell becomes strong and fragrant.

9. 9

   Add the dried ho fun noodles to the wok and break them apart gently with the spatula as they heat through, tossing constantly, for 2 minutes.

10. 10

    Pour the 3 tablespoons of soy sauce evenly over the noodles and toss everything together with the spatula until every piece is coated and looks dark brown, about 1 minute.

11. 11

    Add the bean sprouts and the white parts of the scallions to the wok and toss with the noodles for 30 seconds just to warm them through.

12. 12

    Remove the wok from the heat and scatter the green parts of the scallions over the top.

Tools you’ll need

• large pot
• colander
• clean kitchen towel
• 12-inch wok or large skillet
• metal spatula
• cutting board
• chef's knife

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