BETTER THAN TAKEOUT - Beef Chow Ho Fun Recipe

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As the most popular Chinese stir-fry noodle dish, beef chow ho fun is actually pretty easy to make. However, I grew up eating it, so I am pretty picky about it. There are two most crucial things in making the perfect chow ho fun: a carbon steel wok and a powerful gas stove. Why? Because when the oil touches the hot metal, it will create a non-stick coating. If your stove is not hot enough, your noodles will stick to the wok badly. Also, high heat is the requirement to achieving that classic street food wok hay effect, giving your dish a complex smoky aroma and taste. Without that, your stir-fry noodles have no spirit. Therefore, a non-stick wok is not recommended because Teflon can not tolerate high heat; otherwise, it will release toxic elements.

INGREDIENTS

For marinating the beef
227g / 8 oz beef
0.8g / ⅓ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)
1.4g / ¼ tsp salt
5.5g / 1 tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
3.8g / 1.5 tsps cornstarch
14g / 1 Tbsp cooking wine (Amazon Link - geni.us/shaoxing-wine)
1.6g / ⅓ tsp baking soda
13.6g / 1 Tbsp oil to coat the beef


For seasoning the ho fun:
454g / 1 pound fresh ho fun
16.6g / 1 Tbsp soy sauce  (Amazon Link - geni.us/light-soy-sauce)
18g / 1 Tbsp oyster sauce  (Amazon Link - geni.us/premium-oyster-sauce)
8.3g / 1.5 tsps dark soy sauce  (Amazon Link - geni.us/dark-soy-sauce)

Others
27g / 2 Tbsps oil to stir-fry
6g / about 2 cloves garlic, sliced thinly
57g / 2 oz red bell pepper, thinly julienned
57g / 2 oz purple onion, thinly sliced
57g / 2 oz garlic chives, cut into stalks

Ingredient Tips:

Non-alcohol replacements for Chinese cooking wine vary from recipe to recipe. For this particular dish, you can use ½ Tbsp ginger juice + ½ Tbsp water.

Garlic chives can be replaced by scallions.
Ho fun(河粉) is a type of flat rice noodles, AKA pho noodles. Fresh ho fun can be used immediately without pre-cooking. However, it is hard to find fresh ho fun outside of China. You can use dried pho noodles as a replacement. If so, you need to soak them in hot water for 3-6 minutes or until al dente (firm bite) and then coat them with 1 tbsp cooking oil befor