乾炒牛河是一道著名的廣東菜，以其簡單的食材和獨特的風味在亞洲乃至世界各地廣受歡迎。主要材料包括河粉、牛肉、洋蔥、豆芽和韭菜，調味料則有生抽、老抽、蠔油和少許糖。

起源於廣東，特別是在香港和廣州的茶餐廳和大排檔中尤為常見。它以其簡單快速的製作過程和香氣撲鼻的口感成為廣東美食的代表之一。河粉是一種寬而扁的米粉，具有柔軟而富有彈性的口感，而牛肉則選用嫩滑的牛柳或牛肩肉，經過醃製後，味道更加鮮美。

製作過程並不複雜，但要做到色香味俱佳卻需要一些技巧。首先，準備好所有的食材。將牛肉切成薄片，用生抽、老抽、糖和少許生粉（玉米澱粉）醃製，這樣可以讓牛肉更嫩滑並充分入味。洋蔥切絲，韭菜切段，豆芽清洗乾淨備用。

接下來是烹調的步驟。首先，將河粉用開水燙一下，使其變軟，但不要煮得太久，以免變得過於糊爛。然後，把燙好的河粉瀝乾，加入少許生抽和老抽拌勻，讓河粉上色並入味。

接下來，在熱鍋中加入適量的油，待油熱後，先將牛肉片迅速炒至變色，然後盛出備用。鍋中再加入少許油，放入洋蔥絲炒香，接著加入河粉、豆芽和韭菜，用大火快炒，使其均勻受熱。這個過程中要不斷翻炒，確保河粉不會粘鍋。

最後，將之前炒好的牛肉片倒回鍋中，加入少許蠔油調味，繼續翻炒幾下，讓所有的食材和調味料充分混合。整道菜要保持乾爽，所以不需要加入太多的油或水，這也是“乾炒”名字的由來。

製作完成後，應該是色澤油亮，牛肉嫩滑，河粉柔軟且富有彈性，洋蔥和韭菜帶來的香氣撲鼻而來，每一口都充滿了濃郁的醬香和食材的鮮味。

這道菜既可以作為主食，也可以搭配其他菜餚一起食用。乾炒牛河是廣東菜中的經典，因其簡單而不失美味的特點受到無數人的喜愛。無論是在家庭聚會還是朋友聚餐中，這都是一道能夠博得滿堂彩的佳餚。

Dry-Fried Beef Ho Fun is a famous Cantonese dish, widely appreciated in Asia and around the world for its simple ingredients and unique flavor. The main ingredients include ho fun (wide rice noodles), beef, onions, bean sprouts, and chives, with seasonings such as light soy sauce, dark soy sauce, oyster sauce, and a bit of sugar.

Originating from Guangdong, particularly popular in Hong Kong and Guangzhou's cha chaan tengs (tea restaurants) and street food stalls, this dish is a representative of Cantonese cuisine due to its simple and quick preparation process and its fragrant, delicious taste. Ho fun is a broad, flat rice noodle known for its soft and elastic texture, while the beef, typically tenderloin or flank steak, becomes even more flavorful after marination.

The preparation process is not complicated, but achieving the perfect combination of color, aroma, and taste requires some skill. First, prepare all the ingredients. Slice the beef thinly and marinate it with light soy sauce, dark soy sauce, sugar, and a bit of cornstarch, making the beef tender and well-seasoned. Slice the onions, cut the chives into sections, and wash the bean sprouts.

Next comes the cooking process. First, blanch the ho fun in boiling water until it softens, but do not overcook it to avoid it becoming mushy. Then, drain the ho fun and mix it with a little light soy sauce and dark soy sauce to add color and flavor.

In a hot pan, add an appropriate amount of oil. Once the oil is hot, quickly stir-fry the beef slices until they change color, then set them aside. Add a little more oil to the pan, sauté the onion slices until fragrant, then add the ho fun, bean sprouts, and chives, stir-frying over high heat to ensure even heating. During this process, constantly stir to prevent the noodles from sticking to the pan.

Finally, return the previously stir-fried beef to the pan, add a bit of oyster sauce for seasoning, and continue stir-frying for a few more moments to thoroughly combine all the ingredients and flavors. The dish should remain dry, without excessive oil or water, which is the origin of the "dry-fried" name.

When done, the dish should be glossy, with tender beef, soft yet elastic noodles, and the aroma of onions and chives wafting through the air. Each bite is filled with rich sauce flavor and the freshness of the ingredients.

This dish can be enjoyed as a main course or paired with other dishes. Dry-Fried Beef Ho Fun is a classic in Cantonese cuisine, beloved for its simplicity and deliciousness. Whether at family gatherings or friends' get-togethers, it is a dish that can win applause from all.