Stir-fried Beef Rice Noodles is one of the classic representatives of Cantonese cuisine, originating in Guangzhou. There are some interesting stories about its origin. One saying is that during World War II, the grain supply in Guangzhou was tight. In order to save ingredients, a food stall chef stir-fried the remaining rice noodles and beef together, unexpectedly creating this delicious dish. Another saying is that Stir-fried Beef Rice Noodles was invented by night market vendors in Guangzhou in the early 20th century. In order to quickly and conveniently meet the needs of customers, they quickly stir-fried rice noodles and beef. Regardless of its origin, Stir-fried Beef Rice Noodles quickly became popular in Guangzhou and surrounding areas due to its unique flavor and convenient production method, and gradually became one of the representative dishes of Cantonese cuisine.
Features：
The characteristic of Stir-fried Beef Rice Noodles is its “dry, smooth, and flavorful” taste. The rice noodles should be stir-fried until dry and not greasy, the beef should be tender and flavorful, and the bean sprouts and scallions add a crisp texture and aroma. The seasoning of Stir-fried Beef Rice Noodles is very important. You must master the heat and the proportion of seasonings to stir-fry a delicious dish with good color, aroma, and taste.
Ingredients：
- Rice noodles: 500g
- Beef: 200g
- Bean sprouts: 100g
- Scallions: 2
- Dark soy sauce: 15ml
- Light soy sauce: 15ml
- Oyster sauce: 10ml
- Cooking wine: 10ml
- White sugar: 5g
- Starch: 5g
- Cooking oil: appropriate amount
- Salt: appropriate amount
- White pepper powder: appropriate amount
Instructions：
- Marinate beef: Slice the beef, add cooking wine, light soy sauce, starch and white pepper powder, mix well and marinate for 15 minutes.
- Process rice noodles: Gently shake the rice noodles by hand to avoid sticking.
- Prepare side ingredients: Cut the scallions into sections, wash the bean sprouts and drain the water.
- Stir-fry beef: Pour appropriate amount of cooking oil into the pot, heat to 60% heat, put in the marinated beef and quickly stir-fry until it changes color, remove and set aside.
- Stir-fry rice noodles: Leave a little oil in the pot, put in the rice noodles, stir-fry quickly with chopsticks, add dark soy sauce, light soy sauce, oyster sauce and white sugar, stir-fry evenly until the rice noodles are colored.
- Add side ingredients: Add the stir-fried beef, bean sprouts and scallions, continue to stir-fry evenly until all the ingredients are flavorful.
- Serve: Serve the stir-fried beef rice noodles and it is ready to eat.
Precautions：
- Choose tender parts of beef, such as tenderloin or sirloin.
- Choose fresh rice noodles, avoid using rice noodles that are too dry or sticky.
- The heat should be high and the movements should be fast when stir-frying, so as to stir-fry a dry and non-greasy taste.
- Adjust the seasoning according to personal taste, but the amount of dark soy sauce should not be too much to avoid affecting the color of the rice noodles.
- Stir-fry constantly during the stir-frying process to prevent the rice noodles from sticking to the pot.
- You can add some chili oil or chili sauce according to your personal preference to increase the flavor.
