Beef Chow Fun

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Straight up–If I was an inmate on death row, my one and only last meal, would be chow fun. Sounds crazy, huh? Chow fun is, and will always be, my most favorite thing to eat on the planet! Beef chow fun, shrimp chow fun….I LOVE ALL THE CHOW FUN’S IN THE WORLD.

INGREDIENTS:

2 pounds of fresh rice noodles (may use dried noodles: follow the directions on the packaging)

8 ounces of sliced beef (I like to use tri-tip)

1 small bunch of sliced Chinese broccoli

3 scallions cut 1 1/2 inch in length

half of a white onion, sliced

4 cloves of chopped garlic

1 teaspoon of corn starch

garlic powder

fish sauce

oyster sauce

FOR THE SAUCE:

3 Tablespoons of double black soy sauce (or dark soy sauce)

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

2 teaspoons of Mirin

1/4 cup of water

black pepper to taste

INSTRUCTIONS:

1. Start off by making your sauce: place all of your sauce ingredients into a small saucepan and bring it to a quick rolling boil. Stir just until sugar dissolves. Remove from heat and set aside for later use.

2. Separate your fresh rice noodles. If using dried noodles, follow the directions on the packaging. Set aside.

3. Marinade your beef with 3 Tablespoons of your reserved sauce. Add 1 teaspoon of corn starch. Mix well. Set aside.

4. Into a hot skillet or wok, add in a bit of water. Add in your sliced Chinese broccoli, pinch of salt, and black pepper. Stir, cover with lid, reduce heat to medium, and steam for 5 minutes. Remove lid, stir, and place into colander to remove any excess liquid. Set aside.

5. Into the same skillet on medium-high heat, add in a bit of oil. Add in your marinaded beef slices. Add garlic powder, fish sauce, and oyster sauce to taste. Cook just until no longer pink. Set aside.

6. Wipe down your skillet before using. On medium-high heat, add in 2 Tablespoons of oil and chopped garlic. Cook until fragrant. Add in all of your noodles, making sure to separate them in the process. Pour in the rest of your reserved sauce, sliced onions, and sliced scallions. Cook on high heat until the noodles are well coated. Remove from heat and serve immediately!

NOTES: *I’ve only used this sauce recipe with fresh rice noodles. If using cooked, dried noodles, I would recommend using only half of the sauce, at first, and then gradually adding more sauce to taste.

*Do not cut the sauce recipe in half. If you plan on using only 1 pound of noodles, then use only half of the chow fun sauce. Store the other half in an airtight container, and place it into the fridge for later use. :)