Beef Chow Fun

Beef Chow Fun

5 Reviews
From: EatingWell Magazine, March/April 2011

Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.

Ingredients 4 servings

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  • 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
  • 1/2 cup Shao Hsing or dry sherry (see Notes)
  • 4 teaspoons black bean-garlic sauce (see Notes)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 4 teaspoons canola or peanut oil, divided
  • 1 teaspoon minced ginger
  • 1 small onion, thinly sliced
  • 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
  • 1/2 cup water, divided
  • 8 ounces sirloin steak, cut into thin slices

Preparation

  • Active

  • Ready In

  1. Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
  2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
  4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
  • Notes: Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Annie Chun's brand now makes brown rice noodles that are becoming more widely available. We like to use them in place of regular rice noodles because they have 4 grams of fiber per serving versus 0 grams in noodles made with white rice.
  • Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available in most Asian specialty markets and in the Asian section of some larger supermarkets.
  • Sherry, a type of fortified wine originally from southern Spain, is an acceptable substitute. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.
  • Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 380 calories; 8 g fat(1 g sat); 3 g fiber; 55 g carbohydrates; 16 g protein; 10 mcg folate; 30 mg cholesterol; 4 g sugars; 1 g added sugars; 1501 IU vitamin A; 22 mg vitamin C; 87 mg calcium; 1 mg iron; 722 mg sodium; 221 mg potassium
  • Nutrition Bonus: Vitamin C (38% Daily Value), Vitamin A (30% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 5

April 15, 2015
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By: EatingWell User
good, but can be improved I doubled the ginger and soy, added garlic, and increased the black bean paste with garlic. Dry sherry worked okay. I also added a tsp. of fish sauce (though oyster sauce could work as well) and decreased the water to 1/3 cup. You could also add pepper if you wish. I used fresh rice noodles from an Asian market. Boil them for about three minutes, then lay them out on a broiler pan covered with Release foil and spray with oil. Broil til brown (turn if you like). They become crispy and delicious. Pros: Lots of sauce, quick to prepare. Cons: a little bland
December 16, 2012
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By: EatingWell User
Needs a Kick As the other reviewers have stated the sauce was a little bland. I feel it needs some sort of pepper to spice it up and add the heat element. Also I had to use the dry sherry since my grocery stores did not the recommended sauce. Overall, the dish was good. The sauce does have a nice mellow flavor that compliments the steak in the dish. Good dish, needs spice.
September 26, 2012
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By: mollywally
Easy, one pan dinner for weeknights This is a really nice meal for weeknights when I'm tired and the kids are hungry. It's relatively easy to make and you only use one pan (less dishes to clean is a major bonus in my house). The noodles made it filling (I used lo main noodles) and the sauce was decent, a bit bland, but flavorful enough to go back for seconds. Will make again, but didn't knock my socks off. Pros: quick, simple, kids liked it Cons: somewhat bland
March 13, 2011
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By: cathlinberreth01
not so fun In this recipe's defense, my rating may have more to do with cook failure. First of all, I used the box directions on rice noodles, because last time I boiled them they became gummy. However the box directions has them soak for 30-45 minutes and they were still way too firm. So I brought the water to a boil and they overshot AGAIN. So my noodles were gummy. Also I substituted sherry for the Shao Hsing and the sauce wasn't very tasty-and it WASN'T cooking sherry. Anyway I would love any advice on rice noodles. I don't get them. Pros: colorful
March 10, 2011
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By: ninjamama
Delicious, but gluten-free? Careful... Be careful when making Asian dishes that call themselves "gluten-free." Almost all soy sauce, teriyaki, etc., contains wheat. "San J" makes a gluten-free Organic Tamari (soy sauce) that is delicious, though. Happy cooking! Pros: Rice noodles make for tasty gluten-free noodle dishes Cons: Soy sauce is generally not gluten-free