How to Cook Beef Chow Fun | Kenji's Cooking Show

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This is how to cook beef chow fun if you've got a high-powered wok burner. I'll do a video on how to do it without one at some point as well.

Ingredients:

For the Beef:
6 ounces sirloin flap, flank steak, skirt steak, or hanger steak, thinly sliced against the grain
1/4 teaspoon baking soda
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon corn starch

For the Stir-Fry:
8 to 10 ounces fresh hor fun noodles (or 3 ounces dried wide rice noodles)
Neutral oil (such as rice bran, vegetable, or canola)
1/4 small yellow onion, sliced
3 cloves minced fresh garlic
3 scallions, cut into 2-inch segments
1 cup mung bean sprouts
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
Pinch MSG
Pinch ground white pepper

1. Combine the beef, baking soda, soy sauces, wine, and corn starch in a small bowl and agressively massage it. Place in the refrigerator for at least 15 minutes, or preferably overnight.

2. Bring a pot of salted water to a boil. Add noodles and cook, stirring gently to break them up, until they are tender, about 1 minute (If using dry noodles, this will take a couple minutes). Drain, rinse under cool water, drain again, then toss with a couple teaspoons of oil to keep them separated.

2. Heat a cup of oil in wok over high heat until shimmering. Add beef and cook, stirring, until it is barely cooked through, about 30 seconds. Drain the oil and set the beef aside. Wipe out the wok.

3. Return the wok to high heat. Add a tablespoon of oil and swirl to coat. Add noodles and stir-fry over maximum heat until the noodles are lightly charred in spots, about 1 minute. Add a couple teaspoons of light and dark soy around the rim of the wok and toss to combine. Transfer to a bowl.

4. Return wok to high heat. Add a tablespoon of oil and swirl to coat. Add the onions, garlic, scallions, and bean sprouts and stir-fry until tender-crisp, about 20 seconds. Return noodles and beef to wok. Season with MSG, white pepper, wine, and remaining soy sauces. Toss to combine, being careful not to break the noodles. Transfer to a serving platter.
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We call this “gon chow ngau hor”, literally meaning “dry fried beef hor (fun)”. A super comfort food dish :) thanks for the vid, Kenji!

HiddenSunny
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Much prefer this dish to Beef Chow Boring.

Law
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This is by far the best cooking show on YouTube! Thanks Kenji!

ben_perez
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Love that you showed yourself adding msg for that dash of umami. So tired of people acting like they’re too good for it. Like every other spice. Use in moderation and you’ll be rewarded

somerandomname
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I like how you can practically SEE the wok hei in this one. I dream of an outdoor wok setup for when it’s too hot to cook indoors

McFleurystorm
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I love how we get three different angles during this video. Amazing!

heidip
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BroBro. Discovered your channel while looking for a late night recipe and I’m hooked on your channel. Keep it up. My whole life (30+ years) I’ve been a late eater (1am) but I always make it worth it like you do. Makes me feel good I’m not the only one making good late night food instead of a lazy sandwich or microwave crap

matthagen
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Thanks for the demo...been trying to master this for a while and think how you cook the noodles separately from everything else is key

briangilbert
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I can't wait for the wok burner assessment video to come out! I'm going to be freezing myself outside in the winter cooking on my wok when I get one.

brotomann
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May you be blessed for sharing your generous knowledge .
Greetings from South Africa

Joegrandpa
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You are a natural, Kenji! I have learned so much from your videos. Great job! Please keep 'em coming.

rogerpence
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Last time I was this early he rinsed his bagel in the sink

joevero
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these videos are so tied to my sanity i say "hi" and "bye bye" when kenji says hi or bye.

andrewpigment
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Your Wok Hei vids are most powerful! Thank you

yearsyesterday
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We usually add sugar instead of MSG and would snap off the roots and heads of the bean sprouts for presentation. Usually chinese leek too (or Chinese chives). Usually no cooking wine but it probably adds to the depth of flavor

xppenheimer
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Love that wok burner with the pilot light. As soon as this frigid Colorado winter is past, I’ll be out on the deck stir frying like i lived in San Mateo

earlystrings
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Fantastic!! I could smell that smoky flavor all the way here in Atlanta!

pegparrish
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Imagine having a neighbor thats a chef and smelling what they're cooking all the time.

Habitt
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I feel like it's a family reunion every time you upload a video

HijabsandAprons
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More of these please. I have one of these burners and I keep having to adapt saucepan recepies for it.... many thanks.... keep them coming....

richardwindsornomura