Beef chow fun

Beef Chow Fun is a cherished Cantonese dish that brings together stir-fried beef, hor fun noodles, and crisp bean sprouts. This delightful treat is prevalent in yum cha restaurants across Guangdong, Hong Kong, and other parts of the world. It is also a staple in cha chaan tengs, the iconic Hong Kong-style diners.

Hor fun noodles, also known as shahe fen, are wide, flat noodles originating from Shahe in Guangzhou. These versatile noodles can be enjoyed in both soups and stir-fried dishes.

The preparation of Beef Chow Fun begins with marinating and searing thinly sliced beef in a hot wok. Once the beef is cooked, hor fun noodles and other ingredients are added, stir-frying everything together with a savory sauce and fresh bean sprouts until they are perfectly tender. The unique appeal of this dish lies in achieving "wok hei" the smoky flavor that results from cooking over high heat and stirring rapidly. It is crucial to use the right amount of oil and handle the delicate noodles carefully to prevent them from breaking.

The origins of chow fun are somewhat obscure, but there is an intriguing legend from World War II. According to the story, a chef named Mr. Hui ran out of sauce powder for the traditional wet chow fun due to a curfew. To avoid trouble, he decided to stir-fry the dish without sauce, resulting in a dry version. This improvisation was a hit with a hungry military commander, who was so pleased that he spared Mr. Hui's family from harm.