Best Blazing Big Rice Noodles With Beef Recipes

BEEF CHOW FUN

Beef Chow Fun image

Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.

Provided by Bill

Time 1h5m

Number Of Ingredients 16

Ingredients

8 oz. flank steak ((225g, sliced into 1/8 thick pieces))
1/4 teaspoon baking soda ((optional))
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
12 oz. fresh wide rice noodles
3 tablespoons vegetable oil
4 scallions
3 thin slices ginger
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
1/8 teaspoon sugar
salt and white pepper ((to taste))
4 to 6 ounces fresh mung bean sprouts

Steps:

Combine the beef and marinade ingredients and marinate for about 1 hour.
Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF WITH RICE NOODLES (KWAY TEOW)

Beef With Rice Noodles (Kway Teow) image

Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.

Provided by KitchenManiac

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

300 g lean filet of beef
600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

Slice beef THINLY against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated.
Serve hot.