Beef Chow Fun (Restaurant Style)
A classic, staple Cantonese dish. The essence of this recipe is the broad rice noodles, which should ideally be purchased fresh from an Asian market and used the same day. I prefer making this dish at home since the ones served in most restaurants can be on the greasy side. You can also add other vegetables like broccoli or green peppers. I adapted this recipe from Stir-Frying to the Sky’s Edge by Grace Young. It has a lot of great, standard recipes for Chinese staples.Beef Chow Fun (Restaurant Style),
- 8 ounces lean flank steak
- 2 teaspoons soy sauce
- 1½ teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 pound fresh broad rice noodles (1 sheet)
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine or dry sherry
- 2 tablespoons peanut or vegetable oil
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon black bean sauce
- 3 cups bean sprouts, rinsed and patted dry (about 6 ounces)
- 2 cups baby bok choy leaves, cleaned and separated
- ½ cup finely shredded scallions
- ¼ teaspoon ground white pepper
- Dried red chili flakes, to taste
1. Cut the beef into 2-inch by ¼-inch-thick slices. Mix beef, 2 teaspoons soy sauce, cornstarch, and sesame oil in a bowl. Cut noodles into ½ inch strips and separate by hand to loosen. In a small bowl, mix oyster sauce, 1 teaspoon soy sauce, and rice wine.
2. Heat a wok on high heat. Add 1 tablespoon of peanut oil and swirl to coat. Add the ginger and garlic and stir-fry for 10 seconds or until fragrant. Push the garlic and ginger to the sides of the wok and add the beef in a single layer. Sear for 1 minute, add the black bean sauce, and stir-fry for 30 seconds or until beef is lightly browned but not cooked through. Transfer the beef to a plate.
3. Swirl the remaining 1 tablespoon of peanut oil into the wok. Add the noodles in a single layer and cook undisturbed for 1 minute or until noodles get slightly crusty. Add the bean sprouts and baby bok choy, and stir-fry for 1-2 minutes or until vegetables start to soften. Return the beef to the wok along with scallions, pepper and oyster sauce mixture. Stir-fry for 1 more minute or until the beef is just cooked. Top with dried red chili flakes, to taste.