BEEF CHOW FUN MY RESTAURANT STYLE

BEEF CHOW FUN MY RESTAURANT STYLE

By Sandra Djohan | January 12, 2021

When ever you visited a restaurant, and you love the dish they serve you and you wonder how to make them. That’s what happened to me when I was in NYC around 25 years ago, and I stumble this small Asian restaurant around a corner of my apartment, Since I don’t know what to order. I saw a couple next to my table ordering, and they seem to know what they are talking about, so I copied one of their order. I order, This beautiful rice flat noodle with simple beef…it was mind blowing for me… it’s call Beef Chow Fun. for 1 year, I literally order from this small asian restaurant once every two weeks, I Become good friends with them too.   I am obsessed with this dish and make it on my own overtime I have a chance.

Posted in Beef + Lamb, Beef And Veal, Chef's Favorite, Dinner, Kitchen Wisdom, Latest Recipes, Lunch, Mains, Recipe, Sandra's Recipe, Top 5 Recipes

INGREDIENTS

  • 1 lb flat rice noodles - fresh or dried (1/2 lb if dried) (I used My own home made rice noodle)
  • 6 oz beef sirloin - (freeze in the freezer for about 15 minute and cut very thinly)
  • 2 Tbsp cooking oil
  • 6 oz beansprouts
Aromatics:
  • 4 stalks green onion
  • 1 inch fresh ginger
Sauce:
  • 1 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp dark soy sauce
  • 1 tsp fine sugar
  • 1/4 tsp white pepper powder
Marinade:
  • 2 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp corn starch

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INSTRUCTIONS

Things to do firstPrepare aromatics:
  • Separate the white and green parts of the green onions. Cut into a 3-inch length. Halve the white part of the onion. Set aside
  • Peel and finely chop the ginger
Prepare seasonings:
  • Place all the ingredients for seasonings in a bowl and stir to mix. Set aside
Start Cooking
  • Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef
  • Scrap any crust off the skillet/wok, if any. Heat the skillet back until it's stonking hot and smoking again, add another 1 Tbsp of oil (if needed) and add the ginger and white part of green onions, stir fry for about 30 seconds. Add the rice noodles, spreading it across the skillet/work and stir fry quickly for about 20-30 seconds, it might be longer for dried noodles. The noodles will continue to get soften. Don't over stir the noodles or they will break apart and turn choppy. Pour in the seasonings and give it a stir and cook for another 30 seconds
  • Add the beef slices back and stir fry again for another 10 seconds. Add the bean sprouts and green part of green onions. Stir to mix briefly. Stir to mix everything. Dish out into a serving platter and serve immediately

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