Sundaland Recipes

Beef Chow Fun, a delightful dish steeped in Cantonese culinary tradition, is the perfect blend of flavors that will tantalize your taste buds. Each bite of this dish is a symphony of flavors, from the tender cuts of meat to the chewy rice noodles and the crunchy vegetables. The dish is elevated by the masterful combination of garlic, ginger, soy sauce, and shellfish sauce, creating a harmonious blend that is both luxurious and satisfying. 
Beef Chow Fun takes the flavors to the next level, featuring succulent beef as the star of the show. The meat is skillfully pan-seared to perfection, allowing its juices to blend seamlessly with the other ingredients. The dish is completed by wide rice noodles, known as "Ho Fun," which provide the perfect texture to the dish, absorbing the flavors and adding depth to each bite. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:15 Minutes
Suitable:Halal
Category:Meal
Origin:Canton, Chinese
Serving:4 Bowl
Tags:Trancends, Crescendo, Interplay

Nutrifacts:370 calories
  9 grams fat

Rating:5 

The supporting cast of vegetables in Beef Chow Fun, such as firm bean sprouts, verdant Chinese broccoli, and fragrant scallions, bring a burst of freshness and variety to the dish. The combination of flavors and textures is truly remarkable, and it's all brought together by the skilled hands of the chef. 

Ingredients:

• 8 ounces wide rice noodles (Ho Fun)
• 8 ounces flank steak, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 cups bean sprouts
• 1 bunch Chinese broccoli or gai lan, cut into bite-sized pieces
• 3 scallions, sliced diagonally
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

1. Cook the wide rice noodles according to the package instructions. Once cooked, drain, and rinse under cold water to prevent sticking. Set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch until smooth. Set the sauce mixture aside.
3. Season the sliced flank steak with salt and pepper.
4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the sliced steak and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set it aside.
5. In the same wok, add another tablespoon of vegetable oil. Sauté the minced garlic and grated ginger until fragrant, for about 1 minute.
6. Add the Chinese broccoli to the wok and stir-fry for 2 minutes until tender-crisp.
7. Push the vegetables to one side of the wok and pour the sauce mixture into the other side. Stir the sauce mixture until it begins to thicken.
8. Toss in the cooked rice noodles, cooked beef, and bean sprouts. Stir-fry everything together for another 2-3 minutes, ensuring all the ingredients are thoroughly coated with the sauce.
9. Season with salt and pepper to taste.
10. Remove from heat and garnish with sliced scallions.