Beef Chow Fun Recipe

Beef Chow fun is one of Hong Kong Café’s classics. Customers originally from Hong Kong or from nearby Cantonese villages swear by the authentic taste and presentation achieved in Sacramento.

Hong Kong Cafe's Beef Chow Fun
Hong Kong Cafe's Beef Chow Fun  

Beef Chow fun is one of Hong Kong Café’s classics. Customers originally from Hong Kong or from nearby Cantonese villages swear by the authentic taste and presentation achieved in Sacramento. Rice noodles in this dish are flat and long. You can buy them at any Asian market, sometimes in the Asian department of a well-stocked supermarket. Press gently on the package to make sure the noodles are fresh enough to be soft.

To cook the real Cantonese way, you must finish all prep before you heat your wok. If you don’t have a wok, use a wide skillet. The actual cooking takes a few minutes.
 
BEEF CHOW FUN 
 
Meat marinade:
½ pound flank steak (cold)
2 teaspoons cornstarch
1 teaspoon sherry or sesame oil
2 teaspoons light soy sauce
 
2 green onions
½  pound baby bok choy
2 cloves garlic, crushed
1 slice fresh ginger
About ¼ cup vegetable oil, total amount
2 to 3 tablespoons oyster sauce
½ teaspoon sesame oil
1 pound fresh rice noodles (about 1/3-inch wide)
 ½ pound mung bean sprouts
 
Have ready: oval serving platter
 
DO THIS FIRST:
1. Slice meat across the grain in paper-thin slices. Marinate in a medium bowl mixed with cornstarch, sherry and soy sauce.
2. Cut green onions into big pieces, about 1-inch in length, white and green parts. Reserve in a bowl.
3. Rinse baby bok choy, remove any brown leaves. Reserve in a bowl.
4. Crush the garlic and ginger with the side of a cleaver.
 
DO THIS SECOND:
1. Have all prepped ingredients near the stove. Have a glass of water at the ready, too. Have oil ready in a measuring cup.
2. Heat a wok over high heat. The heat will stay high throughout the entire recipe.
3. When wok is hot, add 2 tablespoons oil. Tilt wok to coat with oil.
4. Pre-cook bok choy: Add to hot wok, stirring and scooping with wok spatula tool. Add a few tablespoons water so bok choy steams slightly. Cover; cook 1 minute. Remove cover. Remove bok choy to a bowl. Discard wok’s liquid.
 
DO THIS THIRD:
1. Add another tablespoon oil to the wok. Add crushed garlic, ginger and green onions, stirring until garlic is light brown, about 20 seconds.
2. Add beef plus a tablespoon of oyster sauce. Cook and stir beef just until no longer pink. Remove from wok and reserve with the bok choy.
3. Add 2 tablespoons more oil to the wok. Add the rice noodles, separating them. If they’re stiff, pour in a little water so they’ll soften. Brown one side. Lift with the spatula tool and turn to brown the other side.
 
WRAPPING IT UP:
1. Add cooked meat and bok choy to noodles. Add bean sprouts and a tablespoon or two more of oyster sauce. Stir and cook, still over high heat, until heated through.
2. Serve on an oval platter.