BEEF CHOW FUN WITH BLACK BEAN SAUCE RECIPES

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BEEF CHOW FUN RECIPE - EATINGWELL



Beef Chow Fun Recipe - EatingWell image

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.

Provided by EatingWell Test Kitchen

Categories     Healthy Beef Recipes

Total Time 30 minutes

Number Of Ingredients 12

8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
1/2 cup Shao Hsing or dry sherry (see Notes)
4 teaspoons black bean-garlic sauce (see Notes)
1 tablespoon reduced-sodium soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons canola or peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
½ cup water, divided
8 ounces sirloin steak, cut into thin slices

Steps:

  • Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
  • Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  • Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
  • Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  • Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.

Nutrition Facts : Calories 380.2 calories, CarbohydrateContent 55 g, CholesterolContent 29.6 mg, FatContent 7.5 g, FiberContent 2.6 g, ProteinContent 16.2 g, SaturatedFatContent 1.3 g, SodiumContent 722.3 mg, SugarContent 4 g

BEEF AND BLACK BEAN HO FUN : RECIPES : COOKING CHANNEL ...



Beef and Black Bean Ho Fun : Recipes : Cooking Channel ... image

Cooking Channel serves up this Beef and Black Bean Ho Fun recipe from Ching-He Huang plus many other recipes at CookingChannelTV.com

Provided by Ching-He Huang : Cooking Channel

Categories     main-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon peanut oil
5 cloves garlic, finely chopped
1-inch piece fresh ginger peeled and grated
1 medium red Fresno chile, seeded and sliced 
1 Thai bird's eye chile, sliced
2 tablespoons fermented salted black beans, rinsed and crushed
1 pound beef tenderloin, trimmed and sliced into 1/2-inch strips 
1 pound beef tenderloin, trimmed and sliced into 1/2-inch strips
1 tablespoon Shaohsing rice wine or dry sherry
2 green bell peppers, seeded and cut into 1-inch pieces
1 cup vegetable stock
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon cornstarch
1 pound fresh or dried ho fun (wide rice) noodles, see Cook's Notes  
1 scallion, sliced, for garnish

Steps:

  • Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chiles, and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine. Add the green peppers and stir-fry for 1 minute, and then add the stock and bring to a boil. Season the stir-fry with the soy sauces. Combine the cornstarch and 2 tablespoons cold water, add to the wok and stir to thicken. Add the ho fun noodles, breaking them up with a spoon and stirring everything together. Garnish with the sliced scallions and serve.

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