Beef Chow Fun

Cantonese Stir-fry using rice noodles. Fresh Ho Fun noodles are made as the first steps in the recipe. If needed dark soy sauce can be substituted with regular soy sauce. Shoaxing wine can be substituted with dry sherry. The rice flour should be fine ground and non-glutinous. While cooking adjust time based on heat. Times in recipe are given for high heat Wok. Add time for lower temp cooking. When adding oil and sauces to pan they recommend pouring around the edge as opposed to directly on the food as it helps layer the flavors. For bean sprouts one can is fine. For steak flank is preferred but other cuts are acceptable. I recommend that you could add bok choy to veggies and or add a side salad or other dish. we tried bok choy and it might work best with a smaller one possibly Chinese spinach It serves 4 but with small servings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour and potato starch with cup water and stir. Boil 1-2 inches water in Dutch oven and place cookie cutters on bottom to support 8 inch cake pan. Make a foil harness to facilitate placing and removing the cake pans. Oil cake pan and place 1/3 cup of the batter into the pan. Lower into Dutch oven and cover cooking for 5 minutes. Check halfway through to see if it has bubbles and if so cool uncovered until they go away.

Step 2

Once done remove cake pan and cool on a wire rack for 3 minutes. While cooling lightly oil the top. Remove from the pan in one piece with your fingers and place upside down on a cutting board. Oil the unoiled side which should be on top

Step 3

Repeat steps 1 & 2 till the batter runs out (4 rotations). Stack the rice sheets on top of each other and slice into 3/4 inch wide strips. Seperate the noodles by hand and place on a plate

Step 4

Noodles can be stored at room temperature covered for up to 2 hours

Step 5

Slice steak across the grain into strips 1/4 inch thick. Combine water and baking soda and place the beef in tossing it to coat. Let sit 5 minutes

Step 6

Whisk 2 tsp soy sauce, 1 tsp oyster sauce, 1 tsp Shoaxing wine, cornstarch and white pepper in a large bowl. Add the beef toss to coat and let marinate for 30 minutes

Step 7

Whisk remaining sauce (1 TBSP soy sauce, 2 tsp oyster sauce, 2 tsp Shoaxing wine, and dark soy sauce into a bowl and set aside

Step 8

Heat a wok over high heat and add oil. Add beef and cook tossing slowly but constantly until just beginning to brown. About 2 minutes. Transfer to a clean bowl

Step 9

Heat wok and add oil then add all the vegetables and cook tossing constantly but slowly until they begin to soften and char lightly. About 1 minute. Transfer to the bowl with the beef

Step 10

Heat the wok and add oil. Add the noodles (Ho Fun) prepared earlier and cook tossing constantly but gently until beginning to char. About 1 minute. Add back beef and veggies and pour in the reserved sauce tossing to coat and finish cooking about 30 seconds. Serve