Savory Beef Chow Fun
Experience the fragrant and delightful flavors of this Savory Beef Chow Fun, a classic dish inspired by the diverse culinary heritage of ancient cuisines. Originating from The Frugal Gourmet Cooks Three Ancient Cuisines, this dish spotlights the robust combination of marinated flank steak and stir-fried vegetables over rich, wide rice or egg noodles. While traditionally featuring beef, feel free to explore various protein options such as tender chicken breast, sweet shrimp, hearty tofu, or even succulent roast duck for an elevated twist. Perfect for a hearty weeknight dinner, this dish is loaded with umami from fermented black beans and aromatic spices. Your friends and family will love the vibrant presentation and layers of flavor that create a truly memorable meal!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
dark soy sauce
2 tablespoons (divided)
cornstarch
1 tablespoon (for marinating)
egg white
1 (for marinating)
peanut oil
7 tablespoons (for frying, divided)
flank steak
1 lb (sliced thin across the grain)
sugar
1/4 teaspoon (for sauce)
rice wine (or dry sherry)
2 tablespoons (divided)
pepper
1 pinch (for marinade)
oyster sauce
1 tablespoon (for sauce)
wide rice noodles or egg noodles
8 ounces (approximately)
garlic
2 cloves (finely chopped)
ginger
1 slice (about the size of a 25-cent piece) (julienned)
fermented black beans
1 tablespoon (rinsed)
onion
1/2 medium (peeled and sliced)
green pepper
1/2 (cored and sliced into strips)
fresh bean sprouts
1 cup (for serving)
Instructions
1
Start by slicing the flank steak into very thin slices against the grain; for easier slicing, freeze the meat for about 30 minutes beforehand.
2
In a mixing bowl, combine 1 tablespoon of dark soy sauce, 1 tablespoon of cornstarch, 1 egg white, and a pinch of pepper. Stir well and add the sliced meat, ensuring it is fully coated. Let this marinate for 15 minutes.
3
In another bowl, prepare the sauce by mixing together the 1 tablespoon of oyster sauce, second tablespoon of dark soy sauce, 1/4 teaspoon of sugar, and 1 tablespoon of rice wine (or dry sherry). Set this mixture aside.
4
Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of peanut oil. Once heated, add the noodles and stir-fry until they are very hot and begin to crisp slightly around the edges. Remove the noodles from the pan and set them aside on a serving platter.
5
Return the wok to the heat and add 3 tablespoons of peanut oil. Stir in the minced garlic and julienned ginger, cooking for just a moment until fragrant, about 30 seconds.
6
Add the rinsed fermented black beans and the rice wine (or sherry) to the wok, and stir-fry briefly to mix the flavors.
7
Add the sliced onion and green pepper to the wok, stirring continuously until they are slightly softened but still crisp, approximately 2 minutes. Remove the vegetables from the wok and place them on the serving platter with the noodles.
8
Heat the wok again and add the remaining 2 tablespoons of peanut oil. Once hot, add in the marinated meat and stir-fry until it starts to brown, approximately 3-4 minutes.
9
Return the cooked vegetables and noodles to the wok with the browned meat. Pour the prepared sauce over the entire mixture and toss gently to combine until everything is heated thoroughly.
10
Finally, add the fresh bean sprouts and toss everything together for just an additional minute to wilt the sprouts slightly before serving. Enjoy your delightful chow fun!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beef Chow Fun?
Savory Beef Chow Fun is a classic stir-fried dish featuring marinated flank steak, vegetables, and wide rice or egg noodles, known for its rich umami flavor and aromatic spices.
What kind of beef is best for this recipe?
Flank steak is recommended because it is lean and flavorful, and when sliced thin against the grain, it becomes very tender during stir-frying.
How should I slice the beef?
You should slice the beef into very thin slices against the grain to ensure the meat is tender and easy to chew.
Why should I freeze the beef before slicing?
Freezing the beef for about 30 minutes firms up the muscle fibers, making it much easier to achieve paper-thin, uniform slices.
What is the purpose of marinating the meat with egg white and cornstarch?
This technique, often called velveting, creates a protective coating that keeps the meat moist and prevents it from toughening under high heat.
Can I use proteins other than beef?
Yes, you can easily substitute the beef with tender chicken breast, sweet shrimp, hearty tofu, or even succulent roast duck.
What type of noodles are used in Chow Fun?
Traditional Chow Fun uses wide rice noodles, but this recipe also allows for wide egg noodles as a delicious alternative.
What are fermented black beans?
Fermented black beans are salted, fermented soybeans that provide a deep, pungent, and savory umami punch to the dish.
Do I need to rinse the fermented black beans?
Yes, rinsing the beans helps remove excess salt and prevent the dish from becoming overly salty.
What can I use as a substitute for rice wine?
If you don't have rice wine, dry sherry is an excellent substitute that offers a similar depth of flavor.
Why are the noodles stir-fried separately first?
Stir-frying the noodles first allows them to get very hot and develop slightly crisp edges without becoming mushy from the other ingredients.
What kind of oil should I use for stir-frying?
Peanut oil is recommended because it has a high smoke point and a neutral flavor, making it perfect for high-heat wok cooking.
How long do I cook the garlic and ginger?
Cook the minced garlic and julienned ginger for only about 30 seconds until they become fragrant to avoid burning them.
When do I add the fresh bean sprouts?
Add the bean sprouts at the very end and toss for just one minute so they wilt slightly while retaining their crunch.
What gives this dish its dark color?
The dark color comes primarily from the dark soy sauce, which is thicker and more pigmented than regular soy sauce.
Is this a fast recipe to make?
Yes, once the preparation and marinating are done, the actual stir-frying process takes less than 15 minutes.
What is the role of oyster sauce in this dish?
Oyster sauce adds a savory, slightly sweet, and complex seafood-based depth that enhances the beef and vegetables.
Can I make this dish vegetarian?
Yes, substitute the beef with tofu and use a vegetarian mushroom-based oyster sauce to create a vegetarian version.
How do I prepare the ginger?
You should peel the ginger and slice it into thin, matchstick-like strips, also known as julienning.
What is the best way to cook the onions and green peppers?
Stir-fry them until they are slightly softened but still crisp, which takes approximately 2 minutes.
Why use sugar in the sauce?
A small amount of sugar is used to balance the saltiness of the soy sauce and fermented black beans.
Is this dish spicy?
As written, the dish is savory rather than spicy. You can add chili flakes or hot oil if you prefer a spicy kick.
How much dark soy sauce is needed?
The recipe calls for 2 tablespoons total, divided between the meat marinade and the finishing sauce.
Can I use regular soy sauce instead of dark soy sauce?
You can, but the dish will be lighter in color and have a thinner, saltier flavor profile without the caramel notes of dark soy sauce.
What is 'Chow Fun'?
Chow Fun refers to a Cantonese technique of stir-frying 'Hor Fun' (wide rice noodles).
How do I prevent the noodles from sticking together?
Using plenty of oil and ensuring the wok is very hot before adding the noodles helps prevent them from clumping and sticking.
Can I add more vegetables?
Absolutely, vegetables like bok choy, carrots, or snap peas would make excellent additions to this stir-fry.
What tools are best for making this?
A large wok is ideal for the high heat and tossing motion required, but a large frying pan will also work.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are best reheated in a pan.
Where does this specific recipe version originate?
This recipe is inspired by 'The Frugal Gourmet Cooks Three Ancient Cuisines,' which highlights traditional cooking methods.