Chinese Beef And Broccoli Chow Fen
From lillyann 17 years ago
- 35 minutes to make
- Serves 4
"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 the noodles from sticking to the wok. Read more Because we use less oil, some of the noodles stick to the wok and break apart. The sticky layer should be scraped from the wok and eaten as "rice crisps", which are crusty and delicious. Adapted from The Wisdom of the Chinese Kitchen by Grace Young." source: of recipe and photos @ www.sundaynitedinner.com See less
Ingredients
- 8 ounces mung bean sprouts, about 4 cups, rinsed and drained well shopping list
- 1 pound Chinese broccoli shopping list
- 1 pound flank steak, well trimmed shopping list
- 2 tablespoons soy sauce shopping list
- 3 teaspoons cornstarch shopping list
- 3 teaspoons Shao Hsing rice cooking wine shopping list
- 2 tablespoons Chinese dried black beans (dul see) shopping list
- 2 pounds fresh broad rice noodles (he fen or haw fun) shopping list
- 4 tablespoons vegetable oil shopping list
- 5 slices of ginger shopping list
- 1 1/2 tablespoon garlic, minced shopping list
- 1 teaspoon kosher salt shopping list
- 4 scallions, cut into 2-inch sections shopping list
- 3-4 tablespoons oyster sauce shopping list
How to make it
- 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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