Recipe

Chinese Beef And Broccoli Chow Fen Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 7 months, 1 week ago "The key ingredient in this recipe is the fresh broad rice noodle (he fen or haw fun). The rice noodles are sold unrefrigerated in 1 pound sheets that are folded over like a large cloth napkin. Normally, chow fun is made with a lot of oil to prevent ... More Prep:15m Cook:35m Servings:4	Lillyann
	beef chinese broccoli ginger chao fen

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Ingredients

8 ounces mung bean sprouts, about 4 cups, rinsed and drained well

1 pound Chinese broccoli

1 pound flank steak, well trimmed

2 tablespoons soy sauce

3 teaspoons cornstarch

3 teaspoons Shao Hsing rice cooking wine

2 tablespoons Chinese dried black beans (dul see)

2 pounds fresh broad rice noodles (he fen or haw fun)

4 tablespoons vegetable oil

5 slices of ginger

1 1/2 tablespoon garlic, minced

1 teaspoon kosher salt

4 scallions, cut into 2-inch sections

3-4 tablespoons oyster sauce

Directions

Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2 inch-long pieces, keeping the stalks separate from the leaves.

Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut noodles crosswise into 3/4-inch-wide strips.

Heat a large wok or skillet over high heat. Add 1 tablespoon oil, ginger and garlic to wok, and stir-fry about 15 to 30 seconds, until fragrant. Add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and stir-fry 1 to 2 minutes, or until beef is browned but still slightly rare. Transfer to a plate and set aside. Add 1 tablespoon oil into the wok and stir-fry the broccoli stalks for 30 seconds. Add the leaves and 1 teaspoon salt, stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to a plate and set aside. Rinse wok and dry it thoroughly.

Re-heat wok over high heat, add 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the broccoli and beef with any juices that have accumulated to the wok, add the oyster sauce and scallions, and stir-fry 1 to 2 minutes, or until heated through and well combined. Adjust seasonings to taste and serve immediately.

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