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Beef Chow Fun
  • Beef Chow Fun
  • Beef Chow Fun
Beef Chow Fun

Beef Chow Fun

Marinating the beef with bicarbonate of soda and cornflour is a Chinese 'secret' technique that has an amazing tenderising effect, giving a real melt-in-the-mouth texture. The other important factor with this recipe is to keep the heat high so everything starts to catch and char slightly - on a commercial wok burner this smoky flavour is known as 'wok hei' or 'breath of the wok', but you can also get pretty good results at home!

To make this recipe, you'll need:

BADIAN BLEND: ½ tsp

LA JIAO BLEND: ⅛ tsp

MA LA BLEND: tsp

ZHIMA BLEND:

Description
More Info

Book: How to Be a Noodle Legend

Page number: 88

Effort: Medium effort

Serves: 2

Prep: 25 mins

Cook: 1 hour 10 mins

Origin: China
Shopping List

  • 1 large beef steak (any type) - about 250g total weight - rind, fat or sinew cut off, then sliced on an angle as thinly as possible
  • 1 small onion - cut into bite-size pieces
  • 1 bunch of spring onions - white parts thinly sliced, green parts cut into 3cm lengths
  • 250g beansprouts or use 1 x 400g tin of beansprouts - drained
  • 2 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tsp
  • 300g pre-cooked flat, wide rice noodles or use 125-150g dried rice noodles (often labelled as 'pad thai noodles')
  • 3 tbsp soy sauce (dark soy is best but any type is fine)
  • ½ tsp vinegar (rice, white wine or cider vinegar is best)
  • ½ tsp sugar
  • ½ tsp bicarbonate of soda (optional) or use 1 tsp baking powder (has a lower % of sodium bicarbonate, so you need more to get the same effect!) (optional)
  • 1 tsp cornflour
Blends Needed

BADIAN BLEND: ½ tsp

LA JIAO BLEND: ⅛ tsp

MA LA BLEND: tsp

ZHIMA BLEND:

Goes Great With
Also Works a Treat With

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