Beef Chow Funpan Fried Rice Noodles Recipes

BEEF CHOW FUN

Beef Chow Fun image

Beef Chow Fun - Stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.

Provided by Kelly

Time 25m

Number Of Ingredients 20

Ingredients

8 ounces about 1/2 lb flank steak or sirloin, trimmed of fat, very thinly sliced against the grain
1 teaspoon arrowroot starch or cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
1 pound fresh flat rice noodles (strands separated (or 7 oz. dried wide rice noodles prepared according to package directions))
cooking oil
4-5 green onions (cut into thirds, divided)
1 Tablespoon thinly sliced fresh ginger
2 garlic cloves (minced)
1/2 medium white onion (sliced thinly)
1 Tablespoon Chinese cooking wine (I use Shaoxing)
1 teaspoon toasted sesame oil
1 1/2 Tablespoons dark soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
2-3 Tablespoons regular or light soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
1 teaspoon Mirin (Japanese rice wine)
salt and pepper (to taste)
pinch white pepper (optional but SO good)
1/4 cup thinly sliced red cabbage (optional for color)
1 cup mung bean sprouts

Steps:

In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes.
Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking.
Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).
Add beef and sear until just brown. Remove beef and transfer to a plate.
Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant.
Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form)
Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed.
Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.
Serve hot with a pinch of hot sauce or a dash of white pepper.

Nutrition Facts : ServingSize 1 serving, Calories 551 kcal, Carbohydrate 103 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 1248 mg, Fiber 3 g, Sugar 3 g

BEEF CHOW FUN

Beef Chow Fun image

Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.

Provided by Bill

Categories Noodles and Pasta

Time 1h5m

Number Of Ingredients 16

Ingredients

8 oz. flank steak ((225g, sliced into 1/8 thick pieces))
1/4 teaspoon baking soda ((optional))
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
12 oz. fresh wide rice noodles
3 tablespoons vegetable oil
4 scallions
3 thin slices ginger
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
1/8 teaspoon sugar
salt and white pepper ((to taste))
4 to 6 ounces fresh mung bean sprouts

Steps:

Combine the beef and marinade ingredients and marinate for about 1 hour.
Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF CHOW FUN

Beef Chow Fun image

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

Provided by Elaine

Categories Breakfast staple food

Time 20m

Number Of Ingredients 15

Ingredients

1/2 pound beef
1 pound wide rice noodle ( , ho fen)
1 small bunch of Chinese chive or scallion ( , cut into sections around 10cm long)
1 small bunch of bean sprouts
1/4 middle size white onion ( , shredded)
1 tablespoon Chinese cooking wine or water
1 teaspoon light soy sauce
1/2 teaspoon salt
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon starch
1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
1/2 teaspoon sugar

Steps:

Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
Add Chinese chives or scallion to fry for another 30 seconds.
Serve hot!

Nutrition Facts : Calories 1228 kcal, Carbohydrate 196 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1906 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving