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Big's Broccoli Beef Chow Fun

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Oct 2, 2011.

  1. Most times when I have this in restaurants it's so greasy - partly because the technique calls for blanching the chow fun noodles and then stir frying them in the wok to get that slight crispy thing going. I made my own noodles and used a tad less oil. Enjoy.

    Mis en place

    1 cup rice flour (or half semolina half all purpose flour
    1/2 tsp salt
    2 eggs
    3-4 Tbls ice water

    Mix flour and salt on your work surface, dig a "well" into the center of the flour and break the eggs and combine one at a time mixing with your fingers, add bits of ice water until the dough barely comes together. Knead for 4 minutes on the floured work surface. Wrap in plastic wrap and refrigerate 1 hour. Meanwhile do your remaining prep. Once pasta has rested 1 hour roll out and cut into 2 x 2 1/2 inch strips. Set aside.

    Beef Chow Fun condiment

    1/2 lb flank steak split and cut in 1/4 inch x 2 inch strips
    2 tsp corn starch
    2 tbls rice wine vinegar
    2 tbls soy sauce
    1 tsp sesame oil
    (combine above group of ingredients in a bowl and mix well, allow to marinate 1/2 hour)

    1 medium onion peeled and sliced
    1 Tbls minced garlic
    2 Tsp minced fresh ginger
    2 cups broccoli crowns broken into matchsticks

    2 Tbls soy sauce
    2 Tbls black bean sauce
    1 Tbls Rice Wine Vinegar
    1 Tbls Hoisin Sauce
    1/4 cup water
    1 Tbls corn starch
    (combine the above ingredients in a bowl well)

    4 scallions cut into 2 inch sections

    1/2 cup neutral oil (canola or corn oil)


    Bring large pot of salted water to boil. Add pasta strips one by one to rapidly boiling water, cook 6 minutes, drain into a colander. Using large dutch oven or wok place on high heat and get it SCREAMING hot. Add 3 Tbls oil to the wok and let it get quite hot - push around the oil to coat the wok well then add drained noodles and sauté about 3 minutes. Pasta will want to stick to the sides. Keep stirring around with wooden spatula. Drain sautéed pasta to a warmed platter.
    Now put wok back on high heat, allow it to get (yeah you heard me) screaming hot again - now add 3 Tbls oil to wok and allow it to get quite hot, pushing oil around to coat wok well. Now add onions, garlic and fresh ginger and sauté about 3 minutes until it becomes quite fragrant. Now add broccoli and toss to coat with flavored oil and sauté about 3-4 minutes. Add 1/2 cup water and cover, allow to steam about 4-5 minutes. Remove lid and pour conents of wok into a medium bowl. Now put wok back on high heat (yeah and...) allow pan to get screaming hot, then add 3 Tbls oil and push it around to coat wok and get quite hot. Now add beef and its marinade from the bowl and stir fry about 6-7 minutes. Now add broccoli/onion mixture back to wok and toss well, then add the sauce group (last group of ingredients) and stir fry to coat everything and allow the corn starch to thicken up the sauce, this will take 3-4 minutes. Now pour, scoop attractively over the waiting platter of chow fun noodles, garnish with the cut up scallions and serve.

    Enjoy !!

    Last edited: Oct 2, 2011

  2. 2DogsFarm

    2DogsFarm Songster

    Apr 10, 2009
    NW Indiana
    Boy that looks G-O-O-D!!!

    And I love that style noodle - thanks for giving me the recipe : )

    One question:
    you leave the roots on your scallions?????
    How do you get all the dirt off?
  3. Yeah I started doing that back in the 70's after reading a book called Back To Eden by Jethro Kloss, hardcore vegetarian eat to live diet book... It was one of the things he said modern folks did wrong, discarding the roots of some vegetable which he felt was the healthiest part of the vegetable (thus me leaving scallion roots ON).


    YES I was the stems very well under cold water.
    The chow fun was awesome...
    Last edited: Oct 2, 2011
  4. 2DogsFarm

    2DogsFarm Songster

    Apr 10, 2009
    NW Indiana
    Well, as Arte Johnson used to say "Interesting...."

    I guess storebought green onion roots are pretty clean.
    when I pick them I never feel like all the dirt/grit gets rinsed out so I just cut them off.

    I do leave the peels on potatoes & carrots but that's cuz I'm too lazy to peel them ; D

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