Beef Chow Fun

March/April 2011

Your rating: None Average: 3.8 (81 votes)

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.

Beef Chow Fun

5 Reviews for Beef Chow Fun

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.

Lots of sauce, quick to prepare.
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.

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.

quick, simple, kids liked it
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.

Comments (2)

No comments

Anonymous wrote 2 years 26 weeks ago

Rate the dish not your

Rate the dish not your ability as a cook...

Anonymous wrote 4 years 23 weeks ago

Rice noodles are almost

Rice noodles are almost always soaked and not cooked. Perhaps the soaking water wasn't warm enough. I also try to stick with known brands. Good luck!

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!

Rice noodles make for tasty gluten-free noodle dishes

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