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.
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Hong Kong Style Beef Chow Fun 干炒牛河
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Video produced by Edmond Shum
Ingredients: Beef slices, Chow Foon noodles, Bean Sprouts, Green Pepper, Green onion, Onion, Ginger, Oyster sauce, Dark soy sauce, and Light soy sauce
???? How Chinese OGs like their Beef Chow Fun (濕炒牛河)
Watch Daddy Lau teach us how to make this saucy version of beef chow fun, also called beef chow fun with black bean sauce. This dish is an tasty and comforting addition to any meal!
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MWL Beef Chow Fun:
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⏲ CHAPTERS ⏲
00:00 - Cut beef
00:37 - Cutting against the grain
01:36 - Soak black beans
01:57 - Cut bell peppers & onion
02:42 - Mince garlic & ginger
03:12 - Marinate beef
04:05 - Prepare black beans
04:43 - Prepare noodles
05:36 - Noodles prep Q&A
06:12 - On beef chow fun with gravy
06:50 - Prepare sauce
08:00 - Stir-fry noodles
08:54 - Why noodles mushy or lumpy?
09:36 - How to prevent noodles from sticking or breaking
10:28 - Add soy sauce to noodles
11:16 - Cook beef
12:28 - Cook everything together
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Beef Chow Fun with Black Bean Sauce
#beefchowfun #blackbeansauce #homecook
Beef Chow Fun Noodle with Gravy 濕炒牛河 | Make Restaurant STYLE Chow Hor Fun | Wally Cooks Everything
Here's a recipe demonstration for the sauce gravy version of the classic Chinese takeout beef chow fun. In Cantonese we call it “sup chow ngo hor”.
This is quick and easy to make at home and taste like your favorite Chinese takeout restaurant.
One key tip is of course to use high heat while cooking hor fun noodles (wide flat rice noodles) to give a nice tasty charred taste. It's exactly the way Chinese restaurants do it so if you want that restaurant quality you'll have to turn up that heat.
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►Full ingredients and recipe can be find on my website:
►Here's my video for the secret of restaurant quality Beef Chow Fun:
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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 Ho Fun | How YOU Can Make Restaurant Quality Beef Chow Fun
You may have all the beef chow fun ingredients at home. But if you don't cook beef chow fun right it will not taste the same as your favorite Chinese restaurant. I'll show you one simple cooking tip that will elevate your chow fun noodles to Chinese takeaway restaurant level.
I have fond memories of eating beef chow fun in NYC's Chinatown. I remember it was super tasty and satisfying. I also remember it was a pricy dish. In NYC beef chow fun these days cost around $10USD.
Which I'd gladly pay for if there is a restaurant selling beef chow fun around my neighborhood in Bangkok. But, it doesn't exist here in Thailand.
So I made it a mission to cook one up myself. All the ingredients can be found at my local wet/dry market.
This recipe and technique is as close as I'll ever get to the classic beef chow fun!
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Ingredients:
Makes 1 to 2 servings
500 grams flat rice noodles (ho fun)
1½ cup bean sprouts
2 stems Chinese chives
¼ yellow onion
For beef marinade:
150 grams topside beef
1 tablespoon soy sauce
2 teaspoon Chinese cooking wine
1 teaspoon pure sesame oil
Dash of ground white pepper
½ teaspoon baking soda
1 tablespoon cornflour (a.k.a. cornstarch)
2 tablespoon water
1 tablespoon oil
Let beef marinade for 5 minutes.
Finishing sauce:
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
Cooking instructions:
Add 1 tablespoon vegetable oil to hot pan on medium high heat. Add beef and cook until medium rare. Remove and set aside.
This is where we start cooking the noodles. You need to have a high a heat as possible. Gather all your ingredients get ready to add them as the cooking should be fast.
Add a tablespoon of oil followed by the noodles. Move the noodles around so it won't burn. Some of your noodles will develop brown and black marks and shrink a little. Cook for another minute then add the onions and bean sprouts.
Continue cooking for another minute or so until the onions start to look transparent. Add finishing sauce and then beef. Continue stirring until all the ingredients are coated with the sauce. Then throw in Chinese Chives and cook for another minute.
Dish and enjoy!
Full recipe and ingredient list on:
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