Beef & Broccoli Chow Fun is Chinese comfort at its very best. They don’t call it FUN for nothing! It’s always FUN to make a trip by your favorite Asian market to pick up some of the classic ingredients. Dried rice noodles (the wide ones you use for pad Thai) are now easy to find at most major supermarkets. Actually, many of the ingredients are now available in the Asian section of most major supermarkets. You can lighten this recipe up and go with sauteed shrimp, too. No matter what…this dish is a Loon favorite, for sure! 125% Loon Approved!
Beef and Broccoli Chow Fun
- 12 oz flank steak
- 1 tbsp soy sauce
- 2 tbsp Shaoxing wine Chinese rice wine
- 2 tsp cornstarch
- 2 tsp dark sesame oil
- 1 tsp dark brown sugar
- 8 oz dried wide rice noodles
- 2 tbsp oyster sauce
- 1 tbsp black bean sauce
- 3 tbsp peanut oil or vegetable oil
- 2 garlic cloves minced
- 2 tsp fresh ginger minced
- 1 medium yellow onion thinly sliced
- 1 cup small broccoli florets
- 3 scallions cut into 1-inch slivers (white and green parts)
- Slice the flank steak into 1/4-inch thick pieces, about 2 inches long.
- In a medium bowl, whisk the soy sauce, 1 tablespoon of the rice wine, the cornstarch, 1 teaspoon of the sesame oil, and brown sugar, until starch and sugar are dissolved.
- Pour over the flank steak and turn to coat. Let stand for 20 minutes to 2 hours.
- Meanwhile, bring 4 cups water to a boil, then remove from heat. Add the rice noodles, and stir occasionally, until they are tender. About 25 minutes.
- Drain the noodles, rinse under cold water, drain again, and toss with the remaining 1 teaspoon sesame oil.
- Next, make the sauce by whisking together in a small bowl the oyster sauce, black bean sauce, 1 tablespoon water, and the remaining 1 tablespoon rice wine. Set aside.
- Heat a large wok (or skillet) over medium-high heat.
- Add 1 tablespoon of the peanut oil and swirl to coat the bottom and sides of the wok.
- Add the flank steak and the marinade. Cook until starting to brown, about 2 - 3 minutes.
- Add the garlic and ginger, and stir-fry until steak is just no longer pink, about another 1 -2 minutes more.
- Transfer the mixture to a platter and wipe out the wok with paper towels.
- Return the wok to medium-high heat. Add the remaining 2 tablespoons peanut oil to the wok and swirl as before.
- Add the onion and cook, without stirring, until browned on the edges, about 2 minutes.
- Add the broccoli and scallions and stir-fry until the broccoli is crisp-tender, about 2 minutes.
- Add the rice noodles and steak mixture and stir-fry until the noodles are hot, about another 1 - 2 minutes.
- Add the sauce mixture and stir until the noodles are coated.
- Transfer to a platter and serve.