The Yu Family’s Beef Chow Fun is perfect for the colder winter evenings. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
Print
The Yu Family’s Beef Chow Fun
- Total Time: 30 minutes
- Yield: 0 servings 1x
Description
The Yu Family’s Beef Chow Fun is perfect for the colder winter evenings. Read more recipes from the…
Ingredients
- 1/2 lb (225 g) beef flank , skirt, sirloin, or tenderloin
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) shaoxing wine (or dry sherry)
- 2 tsp cornstarch
Sauce
- 2 tbsp (30 ml) shaoxing wine (or dry sherry)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp sugar
Stir Fry
- 1 batch broccolini (or 1 small head broccoli) , tough ends removed and chopped into bite sized pieces
- 7 oz (200 g) wide dried rice noodles
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1/4 white onion , sliced
- 1 cup (240 ml) bean sprouts
- 4 green onions, chopped
- 2 tsp sesame oil (or optional)
Instructions
- Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.
- Combine all the sauce ingredients with 2 tbsp water. Mix well and set aside.
- Bring a large pot of water to a boil. Blanch the broccolini (or broccoli) until tender, 1 minute or so. Drain and set aside. Reserve the boiling water to cook the noodles.
- Cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 tsp sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.
- Heat 1 tbsp of oil in a large nonstick skillet over medium high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately.
- In the same skillet, add the remaining 1 tbsp of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds.
- Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tbsp of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tbsp water.
- Add the beef back into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
- Add the green onion. Toss a few more times, until the sauce is absorbed by the noodles.
- Add bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. Turn off heat and transfer everything to serving plates immediately.
- Serve hot as a main.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550
Frequently Asked Questions
Why do the noodles get tossed with sesame oil after draining?
The instructions specifically say to add 1 tsp of sesame oil to the drained rice noodles and toss by hand to separate them and coat each noodle with a thin film of oil. This prevents them from clumping or sticking together during the stir-fry.
Why must the beef be sliced against the grain?
The recipe calls for slicing the beef (flank, skirt, sirloin, or tenderloin) against the grain into 1/8-inch (1/3-cm) pieces. Cutting against the grain shortens the muscle fibers, keeping each piece tender rather than chewy during the quick high-heat cook.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a Chinese cooking rice wine that adds savory depth. The recipe lists dry sherry as a direct substitute — use the same quantities (1 tbsp in the marinade, 2 tbsp in the sauce).
