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Beef Chow Fun




Source of Recipe


dinnerthendessert.com


Recipe Introduction


NOTE: this looks like a long, involved recipe. It is really not. Get your mise en place done and read the recipe and notes and DO it. You will be surprised how easy and fast it really is. Beef Chow Fun is a Cantonese noodle dish. I saw the dish somewhere on the internet. I hadn’t had it before, but it looked good, so I searched for a recipe. This one sounded good – and it was. But it needs a little tweaking. The flavor is wonderful, but the proportions are off. The original recipe says that it feeds 4. I halved the recipe for the three of us and it was still WAY too much. With a little more meat, if would have been plenty for 4 people. I’ve included our ideas for improving the recipe. The recipe calls for soaking the noodles in cold water for 30 minutes. Mine were not even flexible at that point. The package said to soak them in warm water for 5 minutes. They were flexible, but you couldn’t bite through them. I just went all Western on them and boiled them like pasta for a couple of minutes and they were perfect. They were ready to be stir fried before I was ready to stir fry them, so I tossed them with some oil so they wouldn’t stick together and that seemed to do no harm. I put soy sauce, ponzu, and teriyaki sauce on the table to add to taste.


Recipe Link: https://dinnerthendessert.com/beef-chow-fun/

List of Ingredients




8 oz. extra wide rice noodles
1 lb. flank steak, sliced very thin against the grain
1/2 T. cornstarch
1/2 T. soy sauce
1 1/2 T. vegetable oil (or more, if needed)
2 large cloves garlic, minced VERY fine (or microplaned)
1 t. ginger, grated
1 T. Shaoxing wine (I used rice wine vinegar – it was all I had)
1/2 t. toasted sesame oil
1/8 c. low sodium soy sauce
1/4 t. sugar
3 green onions, white parts sliced thin, green parts sliced into 2-inch sections
1 c. mung bean sprouts, or more, if you like – we do
Sprinkling of white pepper
Optional ingredients: chopped sweet onion, mushrooms, bell pepper, snow peas, julienned carrots, peas, toasted sesame seeds, fried noodles for garnish – you could also cook these things separately and warm them up to offer folks to add at the table.


Recipe




Cook/soften noodles how you choose (the original recipe also suggests boiling for one minute and soaking in the hot water for 5 minutes and then draining – I didn’t try that method). However you do it, you want them ready just after the beef is done soaking in the soy/cornstarch mixture.

Mix the beef with the 1/2 T. soy sauce and the cornstarch for 30 minutes.

Add 1 T. of the vegetable oil to a large skillet or wok over high heat. Add the beef to the pan and sear them about 30 seconds each side (mine were sliced too thin to spread out and turn, so I just stir fried them for about a minute and they were fine. Lower the heat to medium and add in the remaining 1/2 T. vegetable oil, ginger, and garlic to the pan and cook, stirring and scraping the bottom of the pan, for about 15 seconds.

Add the wine, sesame oil, 1/8 c. soy sauce, and sugar. Mix well and add the noodles and white parts of green onions. Toss well. At the last minute, add the mung beans, mixing. Taste for seasoning. You shouldn’t need any salt, but you might like some white pepper or more soy or sesame oil. Garnish with green parts of green onions and serve. I just set the sauté pan on a hot pad on the table.

Serves 4.