BEEF CHOW FUN
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes.
- For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking.
- Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick.
- For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside.
- Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside.
- Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side.
- Add Spanish onions, stirring, about 2 minutes.
- Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients.
- Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve.
BEEF TOMATO CHOW YUK
Make and share this Beef Tomato Chow Yuk recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into very thin slices (it cuts better if partially frozen).
- Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
- Add the sliced beef; stir and allow to marinate 5 minutes.
- Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
- Remove the meat and set aside.
- Add the green peppers, celery, and onions to the pan along with the water.
- Cover and cook@ medium heat for 3 minutes.
- Add the ketchup and sugar; cover and cook for 2 minutes.
- Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
- Cook until liquid is clear and slightly thickened.
- Add tomatoes; cover and cook just until heated through.
- Serve with steamed rice.
BEEF & BROCCOLI CHOW MEIN RECIPE BY TASTY
Here's what you need: water, cornstarch, soy sauce, garlic, brown sugar, white pepper, flank steak, salt, cooking oil, chow mein noodle, onion, broccoli floret, sesame oil, scallion
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
- In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
- In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
- In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
- In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
- Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
- Enjoy!
Nutrition Facts : Calories 527 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g
BEEF CHOW MEIN
THIS IS my basic recipe for stir-fry. I've tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good. -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.
Nutrition Facts : Calories 296 calories, Fat 16g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHOW YUK
I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this.
Provided by Mirj2338
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the turkey strips in a little oil until browned.
- Add the celery, onion, mushrooms and water chestnuts.
- Stir-fry until the onion becomes translucent.
- Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready.
- Serve with plain white rice.
CHINESE PEA PODS AND BEEF
Make and share this Chinese Pea Pods and Beef recipe from Food.com.
Provided by LuAnn_Mason
Categories Asian
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
- In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
- Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
- Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
- Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
- Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.
TOMATO BEEF CHOW MEIN
Every year during tomato season my father would drive us to San Francisco's China Town just to get a plate of Tomato Beef Chow Mein. It was only available during the peek of tomato season. This really is does need good tasting tomatoes.
Provided by Debbwl
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Thinly slice beef. Mix marinade and beef together. Set aside.
- Mix sauce ingredients and set aside.
- Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
- Thinly slice onion and pepper set a side.
- Cut tomatoes into 1/2" wide wedges and set aside.
- Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
- Drain marinade off meat.
- Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
- Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
- Pour over noodles and enjoy.
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