Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1 lb fresh tāng fěn noodles
- 4 cups beef broth
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Mixing bowl
- Wok or large skillet
Step-by-step instructions:
1. In a mixing bowl, combine the beef, vegetable oil, soy sauce, Shaoxing wine, cornstarch, white pepper, and salt. Mix well and let marinate for 10 minutes.
2. Bring a large pot of water to a boil. Add the tāng fěn noodles and cook for 2-3 minutes or until tender. Drain and set aside.
3. In a wok or large skillet, heat 1 tbsp of vegetable oil over high heat. Add the beef and stir-fry for 2-3 minutes or until browned.
4. Add the beef broth to the wok and bring to a boil. Reduce heat to low and simmer for 5 minutes.
5. Divide the cooked tāng fěn noodles into four bowls. Ladle the beef broth and beef slices over the noodles.
6. Garnish with sliced scallions and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the beef and boiling the noodles. Low heat for simmering the beef broth.
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms or bok choy to the beef broth for extra flavor and nutrition.
- Use chicken or shrimp instead of beef for a different protein option.
- Add chili oil or Sriracha sauce for a spicy kick.
Tips and tricks:
- Slice the beef thinly against the grain for a tender texture.
- Cook the tāng fěn noodles separately from the beef broth to prevent the broth from becoming cloudy.
- Use a slotted spoon to remove any foam or impurities that rise to the surface of the beef broth while simmering.
Storage instructions:
Leftover tāng fěn with beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tāng fěn with beef in a microwave-safe bowl or on the stovetop until heated through.
Presentation ideas:
Serve the tāng fěn with beef in individual bowls with chopsticks and a spoon.
Garnishes:
Sliced scallions and chopped cilantro.
Pairings:
Serve with steamed vegetables or a side salad for a balanced meal.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a mixed greens salad.
Troubleshooting advice:
- If the beef broth is too salty, dilute it with water or unsalted broth.
- If the beef is tough, marinate it for a longer period of time or slice it thinner.
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tāng fěn is a type of Chinese rice noodle that is commonly used in soups and stir-fries. It originated in the Guangdong province of China and is known for its translucent appearance and chewy texture.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese