How To make Beef Chow Fun with Black Bean Sauce
1/2 lb Flank steak
1 tb Chinese fermented blk. beans
2 Garlic cloves
- peeled, chopped 2 sl Fresh peeled ginger; minced
- (quarter-sized slices) 1 lb Fresh rice noodles
3 tb Peanut oil
1 Onion; cut into 8 wedges
1 Green bell pepper; seeded
- cut into 1-inch cubes 1 pn White pepper
1 pn Sugar
1 tb Soy sauce
BEEF MARINADE:
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1/2 ts Sugar
1 ts Cornstarch
1 ts Peanut or sesame oil
CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately.
How To make Beef Chow Fun with Black Bean Sauce's Videos
Beef with black bean sauce- a quick and easy Chinese recipe
Stir-fry beef with black bean sauce is my favorite food ordered in Chinese restaurants.
Since my favorite restaurant is no longer serving this dish recently, I decided to dig deeper into how to prepare it at home.
I am delighted it is pretty easy to prepare if I use a store-bought black bean sauce. What’s more, it is such a delicious but quick and easy recipe that I can make it within 30 minutes.
After enjoying the delicious beef stir-fry with black bean sauce today, I've decided to jot down the steps and share this recipe with you
#beefstirfry #BeefWithBlackBeanSauce #blackbeansauce
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A
350g beef
2 tsp soy sauce
1/2 tsp salt
1/2 tsp baking soda
1 tsp cornstarch
Ingredients B
2 tsp minced ginger
1 tbsp minced garlic
3 tbsp vegetable oil
1/2 green bell pepper
1/2 red bell pepper
1 medium-sized onion
1 tsp sesame oil
1 tbsp rice wine
1 tsp of cornstarch (plus 1 tbsp of water to make a slurry)
Ingredients C
1.5 tbsp black bean sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp ground black pepper
3 tbsp water
Method:
Preparation
- Cut the beef across the grain into thin slices.
- Marinate the beef with Ingredient A for 15 minutes.
- Cut the spring onion into short sections, about 1 inch in length.
- Cut the green bell pepper into one-inch pieces.
- Slice one medium size onion into wedges.
- Mix Ingredients C (except the black bean) to become the stir-fry sauce.
Cooking
- Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer.
- Let the beef sear for half a minute, then flip over to sear the other side until slightly brown.
- Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok.
- Saute the chopped garlic and ginger with the remaining oil in the wok.
- Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry.
- Return the beef to the wok.
- Add the cornstarch slurry to thicken the gravy.
- Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out.
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Website:
Delicious Crispy Noodles with Beef in Black Bean Sauce
Ingredients:
(Serves 4)
1kg Thin egg noodles
450g Rib eye beef
5g Ginger
10g Garlic
30g Spring onions
60g White onion
40g Orange pepper
40g Red pepper
40g Green pepper
40g Yellow pepper
10g Red chilli
1tbsp Soy sauce
1tsp Dark soy sauce
2tbsp Oyster sauce
1/8tsp White pepper powder
1tbsp Sugar
500ml Chicken stock
2tbsp Black bean
2tbsp Potato starch
Marination:
1/8tsp White pepper powder
1/2tsp Salt
1/2tsp Soy sauce
1tbsp Potato starch
Few drops sesame oil
Beef Chow Fun with Black Bean Sauce | Authentic Chinese Take Out | Restaurant Remake
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Ingredients:
1 tbsp shaoxing wine
1 tsp white pepper
1tbsp + 1tsp corn starch
1tbsp black bean with garlic sauce
1tsp sugar
1.5 cup water
2 packs flat white noodles
1/2 green
1/2 red pepper
1 small onions
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Beef Chow Fun Stir-Fry | Chinese Recipe | wa's Kitchen
This stir-fry is a taste I like to come back to from time to time. The chinese shoyu are nice if you can get your hand on them. It gives a different nuance from the standard japanese one. In the video here I soak the rice noodles in water : if you are in a hurry please use boiling water, it's faster.
Check out or other recipes on the website :
Ingredients : (3 to 4 people)
- 350g flank steak - slice thinly
- 1/4 tsp baking soda (for cooking)
- 1 tbsp cooking white wine or shaoxing wine or cooking sake
- 1 tsp corn starch
- 1 tbsp light soy sauce or usual kikkoman light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- about 3 tbsp vegetable oil to stir-fry
- 3 to 4 garlic cloves - finely chopped
- 1 onion - sliced
- 300g (about) bean sprouts
- 1 leek (green parts or white parts) - cut into diagonal slices
For the sauce :
- 1/2 tsp sesame oil
- 1/2 tbsp oyster sauce
- 1 tbsp dark soy sauce or soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tsp brown sugar
- dash of salt
- 300g dried flat rice noodles - soak in boiling hot water until pliable (soft) - rince and drain
Super Easy Beef Hor Fun 豉汁滑蛋牛河 Chinese Rice Noodles w/ Beef in Black Bean Sauce Recipe
Horfun or he fun is a type of Chinese noodles made from rice. In Hokkien or Teochew is known as Kway Teow. Horfun is available in different shapes and sizes, either long and narrow type or wide type. We used the wide type of horfun here in this dish.
Unlike Stir Fried Beef Hor Fun 干炒牛河, a very popular dish in Hong Kong, Wat Tan Beef Hor Fun has a thick egg gravy and often cooked with black bean sauce.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4
Group A - marinate beef
350g of beef
1 tablespoon of light soya sauce
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
1 teaspoon of baking soda
2 teaspoons of cornflour
A few dashes of pepper to taste
Group B - browning the flat rice noodles
1kg of flat rice noodles or Hor fun
1.5 tablespoons of dark soya sauce
Group 3 - Gravy & other ingredients
4-5 cloves of garlic - chopped
1 tablespoon of black bean paste
1.2L of water
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
1.5 tablespoons of dark soya sauce
1 tablespoon of light soya sauce
1 chicken stock cube
1 teaspoon of sugar
2 eggs
A bunch of your favourite leafy vegetables (we used Pak Choy)
A few dashes of pepper
Salt to taste (we added about 1 teaspoon of salt)
Some cornstarch solution to thicken the gravy to your liking
Beef Chow Fun
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RECIPE:
????What I Used in this Video????
Shaoxing Wine
Light Soy Sauce
Dark Soy Sauce
Wide Dry Rice Noodles (I didn't use this, but this is what you can use instead the fresh rice noodles I used)
Lodge 14 inch Cast Iron Wok
Portable Gas Stove
Boos Cutting Board
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
TonyMoly Shocking Lips #1 Pink Shocking
Beef Chow Fun
Serves 2
Ingredients
For the Beef
8 oz beef chuck, sliced into 1/4-inch thick (you can substitute to any cut of beef you prefer)
1 tsp light soy sauce
1 tsp shaoxing wine
1 tsp cornstarch
1/4 tsp baking soda
1/8 tsp white pepper (you can substitute to black pepper)
For the Sauce
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp dark soy sauce (optional, it’s for color)
1 1/2 tsp sugar
1/8 tsp white pepper (you can substitute to black pepper)
2 Tbsp water
For Stir Frying
2 Tbsp cooking oil (high smoke point oil recommended)
2 cloves garlic, chopped
1 oz ginger, chopped
10 oz fresh chow fun noodles (you can substitute to 5 oz wide dry rice noodles, please see the note), room temperature and separated
4 oz Chinese garlic chive or green onion, cut into 1 1/2-inch long pieces
4 oz beansprouts
1/2 tsp sesame seeds