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.
Beef Chow Fun
From EatingWell: 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.
5 Reviews for Beef Chow Fun
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.
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.
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.
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!