Hello hi everyone! This is a recipe for a dish that a few folks have requested now, which is a Chinese beef chow fun. Beef chow fun comes from Cantonese cuisine and is commonly associated with Hong Kong style street food. Here in the states, it’s also a staple of Chinese American cuisine throughout the country, and can have a wide array of veggies and meats included, depending on where you find it.

More specifically, today we’ll be adding to our Bay Area restaurant hack series, and taking a shot at the beef chow fun that you can find at a popular dumpling and noodle house here in Oakland Chinatown called Shan Dong. Their version of beef chow fun is fairly classic, using a combination baby bok choy, bean sprouts, flank steak and of course, wide chow fun rice noodles. I’ll also be taking a page from our Mongolian Beef recipe to nail down the most tricky part of this dish, which is the crispy seared beef. Hope you try it!

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 8 oz flank steak

  • 16 oz chow fun

  • 8 oz (about 24) baby bok choy

  • 4-6 oz (about 1/2 cup) bean sprouts

  • 1/2 cup corn starch dredge

  • 1/4 cup stock

  • 1 tsp baking soda slurry

  • peanut oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1/2 tsp white pepper

  • 1 tbsp sesame oil

  • 1 star anise pod

  • kosher salt

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp dark soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp black vinegar

  • 1 tbsp doubanjiang

  • 2 tbsp shaoxing wine

  • kosher salt

PREP

  • CRUSH AND MINCE the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the flank steak into 1 inch pieces about 1/4 inch thick against the grain, set aside

  • SOAK chow fun in cold water until noodles separate, set aside

  • SLICE the baby bok choy into halves, set aside

  • COMBINE baking soda with water and mix into slurry, then soak the steak in the slurry for 30 minutes, and rinse off the baking soda when finished

  • COMBINE the flank steak with all marinade ingredients and marinate for 30 minutes

  • COAT the flank steak in corn starch, set aside

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp of peanut oil and long yao

  • ADD steak one piece at a time, flat side down and sear for 2 minutes per side until crisp

  • WIPE down the wok, reheat, add 4 tbsp of peanut oil and long yao

  • ADD garlic and ginger to the wok and bloom until fragrant (about 10-15 seconds)

  • ADD the baby bok choy and toss for 2-3 minutes until tender

  • ADD the steak back to the wok, followed by the chow fun, sauce, and 1/4 cup stock, and toss to combine

  • ADD the bean sprouts, and season with kosher salt to taste

 

tagged with woo can cook, chow fun, beef chow fun, hong kong noodle, chinese noodle, oakland, shan dong