Time: 2 hours 35 minutes
Complexity: hard
Servings: 6

Chow fun is a Cantonese dish made with pan-fried pieces of spiced beef, wide rice noodles, and mung bean sprouts. The traditional chow fun recipe calls for homemade wide rice noodles. Begin preparing it the day before serving by soaking the rice. The process is quite labor-intensive, but the result is worth it for the authentic Chinese dish.

Ingredients:

Marinade

• 220 g flank steak, sliced ​​0.5 cm thick.
• 1 teaspoon meat tenderizing sauce
• 1 teaspoon of baking soda
• 1 teaspoon of sugar
• 0.5 tsp chicken broth
• 0.5 tsp ground white pepper
• 0.5 tsp. monosodium glutamate
• 0.5 tbsp soy sauce
• 1 teaspoon of starch
• 1 tsp. sesame oil
• 2 tablespoons of vegetable oil

Rice noodles

• 450 g rice (washed and soaked overnight in water to cover it by 2 cm.)
• 2 tbsp vegetable oil + extra for greasing
• 1 tbsp. salt
• 90 g tapioca starch
• 450 g potato starch
• 450 g cake flour

Chow-Fan

• 3 tbsp. l. peanut butter
• 1 tbsp oyster sauce
• 1 teaspoon dark soy sauce
• 0.5 tsp. sesame oil
• 0.5 tsp salt
• 0.5 tsp sugar
• 1/4 tsp ground white pepper
• 1/4 tsp. monosodium glutamate
• 2 tsp Chinese cooking wine
• Half a Spanish onion, sliced ​​into 0.5 cm thick half rings.
• 220–280 g mung bean sprouts
• 3 green onions, cut into 4 cm pieces.
• Special equipment: grain mill; hand blender for dough

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, beef, bean sprouts, sesame oil, oyster sauce

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Preparation:

Step 1
• Marinade:
  
  Place the steak in a large bowl and add 1/4 cup water. Add the tenderizing sauce and mix thoroughly. Add the baking soda and mix thoroughly. Sprinkle with sugar, bouillon powder, white pepper, and MSG, if using, and mix thoroughly. Pour in the soy sauce and mix thoroughly, then sprinkle in the potato starch and mix thoroughly. Pour in the sesame and vegetable oils and mix thoroughly. Marinate the beef for 15–20 minutes.
Step 2
• Rice noodles:
  
  Heat a small amount of water in a large saucepan and place a steamer basket inside. Grind the soaked rice and water in a rice mill, transferring it to a very large bowl. Add water 0.5 cups at a time to ensure a fine grind. Add oil, salt, tapioca starch, half the potato starch, and half the flour to the rice liquid.
Step 3
• Using a hand blender, combine all ingredients, being careful not to splash. Add about 0.5 cups of water if the mixture is too thick. Once the mixture is smooth, add the remaining potato starch and flour. If the mixture is too thick, add another 0.5 cups of water. When the mixture sticks to the blender and flows into the bowl in a single stream, it's ready to use.
Step 4
• Line a flat surface with plastic wrap and grease the wrap with oil. Place a 22–25 cm round cake pan in the steamer basket and cover. Increase the heat to high to maintain a constant simmer. Once the pan is hot, remove the lid and grease it with oil. Spread the rice mixture in a thin layer to cover the bottom of the pan. Cover again and steam for 2–3 minutes. Remove the pan from the pan and place the rice pancake on the oiled plastic wrap. Cut the pancake in half or into thirds and set aside to cool. Prepare the remaining rice mixture in the same way. Cut the rice pancakes into 1 cm-wide noodles.
Step 5
• Chow-fan:
  
  Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When the oil is hot, add the rice noodles. Fry the noodles until golden brown. Adjust the heat as needed to prevent burning. When the noodles are golden brown, turn off the heat and remove the noodles from the skillet. Set aside.
Step 6
• Combine oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using, and 1 teaspoon cooking wine in a small bowl. Set aside.
Step 7
• Heat a wok (or large skillet) over high heat; add the remaining 2 tablespoons peanut oil. When hot, add the steak. Break the steak into pieces to ensure even cooking. Add the remaining tablespoon of cooking wine, distributing it over the steak. Turn the steak once to sear on both sides until medium-rare, about 1 minute per side. Add the Spanish onion, stirring for about 2 minutes.
Step 8
• Reduce heat to medium-high. Add the fried rice noodles and stir. Add the sauce, spreading it out to coat as much of the noodles and steak as possible. Stir.
Step 9
• Add the mung bean sprouts and green onions. Stir. Turn off the heat, transfer the noodles to a plate, and serve.

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