Choy Yuen Ngau Ho (菜遠牛河)
serves 6
recipe adapted from The Woks of Life and Pups with Chopsticks
INGREDIENTS
6-8 pieces of baby choy sum or any other kind of Chinese leafy greens, cleaned and cut to separate the stems and leaves
1 carrot, thinly sliced on a bias
3 slices of ginger (optional)
1 lbs flank, sliced thinly against the grain
1 to 1.5 lbs fresh ho fun or dry wide rice noodles
2 tbsp cornstarch + 2 tbsp water (corn starch slurry)
avocado oil
Shaoxing wine
BEEF MARINADE:
1/2 tsp corn starch
1/2 tsp baking soda
1 tsp soy sauce
1 tbsp water
HO FUN SAUCE:
2 cups low sodium beef stock, warmed
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp dark soy
1/4 tsp sugar
1/4 tsp sesame oil
white pepper to taste
METHOD:
1. In a medium bowl, add sliced beef and marinade ingredients. Combine well and let sit at room temp for 30 minutes.
2. Using your hands, carefully separate the ho fun noodles into strands. You may need to microwave them at 1 minute intervals to fully separate the middle sections. Set aside. If using dry rice noodles, soak in hot water for 6-8 minutes. Drain and then set aside.
3. In a large glass measure, add ingredients for the sauce and mix well. Set aside.
4. In a large non-stick wok over medium high heat, add 2-3 tbsp oil. Once the wok is close to smoking, add fresh noodles and using chopsticks to keep them moving, separate and flip to cook them for about 2-3 minutes. Transfer to your serving platter and set aside. If using the softened dry noodles, you may need to add 3-4 tbsp of water to soften further.
5. Add 2 tbsp oil to wok and swirl around. Add 1 tsp oil to the beef and combine to "seal" in the marinade. Once the wok is close to smoking again, add beef and sear on each side for 30 seconds so that it is only 50% cooked. Transfer to a plate and set aside.
6. Add 1 tbsp oil to wok and add ginger and carrots. Caramelize for 30 seconds, then add choy sum stems. Stir-fry for another 30 seconds and then add the leaves. Add Shaoxing wine and stir-fry for 15 seconds before adding the sauce mixture. Keep stirring until it begins to simmer.
7. Give your corn starch slurry a quick stir and then drizzle half into the sauce while continuously stirring to keep the sauce from clumping. If you want the sauce thicker, add remaining slurry. Fold in beef and all its juices. Taste and adjust seasoning if desired. Pour over noodles and serve.
TIPS:
- If using regular choy sum, use half the amount and cut the thicker stems in half.
- You can substitute the beef stock with low sodium chicken stock or diluted bouillon paste.
