Jason's Cooking Club

Beef Chow Fun

Name: Beef Chow Fun
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 ½ ounce bag mung bean sprouts; ½ cup sesame oil; Kosher salt, to taste; ½ cup tamari; ½ cup rice wine vinegar; 2 tablespoons liquid koji or white sugar; 1-inch piece ginger; 5 garlic cloves; 8 ounces sliced ribeye; 2 Thai or 4 serrano chili peppers; 2 tablespoons cornstarch; 5 medium carrots; 2 bunches baby bok choy; 4 ounces snap peas; 1 bunch scallion; ¼ cup canola oil; 1 pound fresh flat rice noodles or dry flat rice noodles; If using dried noodles, please prepare them for stir fry use according to the package instructions (some call for boiling, some steep in warm water).

“Get your wok ripping hot before anything goes in — I mean smoking.”

from Jason McKinney

Chinese·45 min·Easy·2 servings

Ingredients

produce

43 g bag mung bean sprouts
1-inch piece ginger
5 garlic cloves
2 Thai or 4 serrano chili peppers
5 medium carrots
1 bunch scallion

pantry

120 ml sesame oil
Kosher salt, to taste
120 ml tamari
120 ml rice wine vinegar
30 ml liquid koji or white sugar
225 g sliced ribeye
30 ml cornstarch
2 bunches baby bok choy
115 g snap peas
60 ml canola oil
455 g fresh flat rice noodles or dry flat rice noodles
If using dried noodles, please prepare them for stir fry use according to the package instructions (some call for boiling, some steep in warm water).

Method

01
Bring a medium pot of water to a boil. Once boiling, season with salt and blanch the mung beans for 2 minutes. Transfer to the water bath to cool, then transfer to a bowl and season with ¼ cup of the sesame oil and salt to taste. In a small bowl, whisk together the remaining sesame oil, tamari, rice wine vinegar, and liquid koji or sugar. This is the Chow Fun sauce!
02
Peel and mince the garlic and ginger. Mince the chili peppers. Add to a second small bowl with the sliced ribeye. Add ½ of the Chow Fun sauce and the cornstarch and let marinate. While beef is marinating, slice the carrots, bok choy, and snap peas.
03
Slice the scallion bottoms into strips and tops into coins. In a cast iron pan or wok over medium-high heat, add enough canola oil to coat the bottom of the pan. Once the oil is smoking, add the marinated beef and saute until nice and crusted, about 2-3 minutes. Transfer to a medium bowl.
04
Add new oil to the pan. Once smoking, add the carrots and scallion bottoms and saute until tender. Add the bok choy, snap peas, and blanched mung beans and saute until tender.
05
Add the fresh rice noodles or re-hydrated rice noodles and toss until warmed through. Add the remaining Chow Fun sauce and let the sauce reduce until it coats the noodle mixture.
06
Add to the bowl with the sauteed beef mix. Serve, garnished with the scallion tops. Enjoy!!!

you'll needCutting boardKnifeLarge cast iron pan or wokMedium size pot2 Small bowlMedium bowl, metal is preferredWhiskTongsWooden spoonSlotted spoon

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CHINESE · 45 MIN HANDS-ON · EASY

Beef Chow Fun

Get your wok ripping hot before anything goes in — I mean smoking.

— JASON MCKINNEY

Jason McKinney

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the plate

method — 6 steps

01
Bring a medium pot of water to a boil. Once boiling, season with salt and blanch the mung beans for 2 minutes. Transfer to the water bath to cool, then transfer to a bowl and season with ¼ cup of the sesame oil and salt to taste. In a small bowl, whisk together the remaining sesame oil, tamari, rice wine vinegar, and liquid koji or sugar. This is the Chow Fun sauce!
02
Peel and mince the garlic and ginger. Mince the chili peppers. Add to a second small bowl with the sliced ribeye. Add ½ of the Chow Fun sauce and the cornstarch and let marinate. While beef is marinating, slice the carrots, bok choy, and snap peas.
03
Slice the scallion bottoms into strips and tops into coins. In a cast iron pan or wok over medium-high heat, add enough canola oil to coat the bottom of the pan. Once the oil is smoking, add the marinated beef and saute until nice and crusted, about 2-3 minutes. Transfer to a medium bowl.
04
Add new oil to the pan. Once smoking, add the carrots and scallion bottoms and saute until tender. Add the bok choy, snap peas, and blanched mung beans and saute until tender.
05
Add the fresh rice noodles or re-hydrated rice noodles and toss until warmed through. Add the remaining Chow Fun sauce and let the sauce reduce until it coats the noodle mixture.
06
Add to the bowl with the sauteed beef mix. Serve, garnished with the scallion tops. Enjoy!!!