hi hello hi everyone! Tonight we're making 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.

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!

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

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 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 soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp black vinegar

• 1 tbsp doubanjiang

• 2 tbsp shaoxing wine

• kosher salt