Beef Chow Fun

Method

1. 1

   Step 1. 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!

2. 2

   Step 2. 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.

3. 3

   Step 3. 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.

4. 4

   Step 4. 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.

5. 5

   Step 5. 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.

6. 6

   Step 6. Add to the bowl with the sauteed beef mix. Serve, garnished with the scallion tops. Enjoy!!!