CANTONESE BEEF CHOW MEIN RECIPES

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CRISPY CANTONESE BEEF CHOW MEIN RECIPE | SIDECHEF



Crispy Cantonese Beef Chow Mein Recipe | SideChef image

Cantonese beef chow mein is crispy, saucy and loaded with beef, peppers and onions on top. A very common takeout dish that’s delicious and easy to re-create right in the comfort of your home!

Provided by Pups with Chopsticks

Categories     Weeknight Dinners    Low-Carb    Quick and Easy    Quick    Nut-Free    Dairy-Free    Full Meal    Egg-Free    Stove    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 1800S

Yield 2

Number Of Ingredients 15

0.5 pound Flank Steak
1/2 Green Bell Pepper
1/2 Yellow Onion
1/2 Chow Mein Noodles
5 tablespoon Oil
2 slice Fresh Ginger
1 1/2 tablespoon Corn Starch
1 cup Water
3 tablespoon Oyster Sauce
1 1/2 teaspoon Maple Syrup
1 teaspoon Sesame Oil
1 tablespoon Soy Sauce
1/2 tablespoon Shaoxing Cooking Wine
1 tablespoon Water
to taste Spicy Chili Crisp

Steps:

  • Cut the Flank Steak (0.5 pound) against the grain into thin slices and put it in a bowl.
  • Add the Sesame Oil (1 teaspoon), Soy Sauce (1 tablespoon), Shaoxing Cooking Wine (1/2 tablespoon), and Water (1 tablespoon) into the bowl with the beef and mix well. Set aside to marinate for 15 minutes in room temperature.
  • Slice the Green Bell Pepper (1/2) and Yellow Onion (1/2) into strips and set aside.
  • In a sieve or strainer run hot water through the Chow Mein Noodles (1/2) for a few seconds.
  • In a bowl, combine 1/4 cup Water (1/4 cup) and Corn Starch (1 1/2 tablespoon) and mix until the corn starch has dissolved well with no clumps.
  • Add in the Oyster Sauce (3 tablespoon) and mix until the sauce is smooth, then add in the Maple Syrup (1 1/2 teaspoon) and the rest of the Water (3/4 cup) and mix well. Set aside.
  • In a wok or frying pan, set the heat to medium to medium-high heat, (adjust this according to your stove and the thickness of your pan. Add Oil (4 tablespoon) to the pan and wait for the oil to become really hot.
  • Add in the noodles and let it ‘pan fry’ untouched for 1 minute. After that, flip once every minute for around 5-8 minutes. Our goal is to get the noodles dried and crispy. If you are noticing that the noodles are burning, lower the heat a bit. A little burnt is okay.
  • Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate.
  • Set the stove to medium, to medium-high heat again and add a tablespoon of Oil (1 tablespoon).
  • When the oil is hot, add in the slices of Fresh Ginger (2 slice) and roast it until it is brown.
  • Add in the beef and fry it for 2-3 minutes until the beef is cooked. It’s okay to have the beef medium rare for this dish.
  • Add in the onions and green peppers and toss it with the beef for about 2-3 minutes. We don’t want to overcook the veggies.
  • Give the sauce a quick stir (corn starch likes to settle at the bottom), then push aside the veggies and beef in the pan and pour in the sauce.
  • Once the sauce gets enough heat, it will start to thicken, keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker colour, translucent and thick.
  • Toss the meat and veggies in the sauce to coat everything and cook it for about 1 minute.
  • Pour everything over the plate of noodles. Enjoy with some Spicy Chili Crisp (to taste)!

Nutrition Facts : Calories 310 calories, ProteinContent 11.0 g, FatContent 23.6 g, CarbohydrateContent 14.3 g, SugarContent 5.8 g, SodiumContent 906.5 mg, SaturatedFatContent 3.4 g, CholesterolContent 25.5 mg, FiberContent 1.5 g, TransFatContent 0.1 g, UnsaturatedFatContent 16.8 g

BEEF CHOW MEIN RECIPE RECIPE | EPICURIOUS



Beef Chow Mein Recipe Recipe | Epicurious image

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

Provided by Lillian Chou

Total Time 45 min

Cook Time 45 min

Yield 4 servings

Number Of Ingredients 17

8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
1 (1/2-lb) piece flank steak
1/4 teaspoon sugar
1/4 teaspoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 tablespoons oyster sauce*
2 teaspoons cornstarch
1/4 teaspoon white pepper
1/2 cup reduced-sodium chicken broth
1/2 cup plus 2 tablespoons peanut or vegetable oil
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 scallions, cut into 2 1/2-inch pieces (1 cup)
5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
a well-seasoned 14-inch wok (preferably flat-bottomed)

Steps:

  • Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
  • Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.
  • Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
  • Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
  • Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
  • Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
  • *Available at Uwajimaya (800-889-1928).

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