Side Pannel
Beef Chow Fun
Ingredients List
- 10 Chow Fun Noodles
- 1 lb Beef flank steak, sliced
- -thin across the grain
Directions
MARINADE
1 tb Dark soy sauce
1 tb Cornstarch
1 Egg white
1 tb Peanut oil
ADDITIONAL
7 tb Peanut oil for pan-frying
2 Cloves garlic, chopped fine
1 Slice ginger, cut julienne
1 tb Fermented black beans (dow
-see), rinsed
1 tb Dry sherry
1/2 md Yellow onion, peeled and
-sliced
1/2 Green sweet bell pepper
-cored & cut julienne
SAUCE
1/4 ts MSG (opt)
1 tb Dark soy sauce
1/4 ts Sugar
1 tb Dry sherry
1 pn White pepper
1 tb Oyster sauce
FINAL
1 c Fresh bean sprouts
Chinese parsley (garnish)
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix
the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T
of the peanut oil. Toss the noodles about in the oil until they are very
hot and begin to color just a bit on the edges. Remove to the serving
platter and set aside. Heat the wok again and add 3 T of the peanut oil
along with the garlic and ginger. Chow for a moment and add the rinsed
black beans and the sherry. In this chow the onion and green pepper, just
until very hot. Remove to the serving platter. Heat the wok a third time
and add 2 T of the peanut oil and the meat. Chow on one side only until it
begins to brown. Return the vegetables, the noodles, and the sauce to the
wok and toss with the meat until hot. Add the bean sprouts, toss just a
minute or so and serve. Garnish with Chinese parsley.
1 tb Dark soy sauce
1 tb Cornstarch
1 Egg white
1 tb Peanut oil
ADDITIONAL
7 tb Peanut oil for pan-frying
2 Cloves garlic, chopped fine
1 Slice ginger, cut julienne
1 tb Fermented black beans (dow
-see), rinsed
1 tb Dry sherry
1/2 md Yellow onion, peeled and
-sliced
1/2 Green sweet bell pepper
-cored & cut julienne
SAUCE
1/4 ts MSG (opt)
1 tb Dark soy sauce
1/4 ts Sugar
1 tb Dry sherry
1 pn White pepper
1 tb Oyster sauce
FINAL
1 c Fresh bean sprouts
Chinese parsley (garnish)
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix
the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T
of the peanut oil. Toss the noodles about in the oil until they are very
hot and begin to color just a bit on the edges. Remove to the serving
platter and set aside. Heat the wok again and add 3 T of the peanut oil
along with the garlic and ginger. Chow for a moment and add the rinsed
black beans and the sherry. In this chow the onion and green pepper, just
until very hot. Remove to the serving platter. Heat the wok a third time
and add 2 T of the peanut oil and the meat. Chow on one side only until it
begins to brown. Return the vegetables, the noodles, and the sauce to the
wok and toss with the meat until hot. Add the bean sprouts, toss just a
minute or so and serve. Garnish with Chinese parsley.
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