Beef and Broccoli Chow Fun

Beef & Broccoli Chow Fun in a white bowl with chopsticks

Course: Entree

Cuisine: Chinese

Prep Time: 15

Cook Time: 30

Noodles in Water and Marinating Steak: 1 30

Total Time: 2 15

Servings: people

Calories: 341kcal

Author: Kris Longwell

Beef and Broccoli Chow Fun is Chinese comfort at its best! You may need to make a quick trip to your Asian market to get an item or two, but check your local supermarket, nowadays, they carry extensive Asian food products. Go with the wide rice noodles (for Pad Thai)...this is so satisfyingly good!

Print Recipe

Equipment

Wok or large sturdy skillet

Ingredients

8 oz dried wide rice noodles
12 oz ribeye or strip, or flank steak
1 tablespoon soy sauce
2 tablespoon Shaoxing wine Chinese rice wine, divided
2 teaspoon cornstarch
2 teaspoon dark sesame oil divided
1 teaspoon dark brown sugar
2 tablespoon oyster sauce
1 tablespoon black bean garlic sauce
3 tablespoon peanut oil or vegetable oil
2 garlic cloves minced
2 teaspoon fresh ginger minced
1 medium yellow onion thinly sliced
1 cup small broccoli florets
3 scallions cut into 1-inch slivers, plus extra for garnish
1 tablespoon sesame seeds toasted

Instructions

Place the noodles in a large pot and cover them with room-temperature tap water. Allow them to rest for 1 to 2 hours. They will become soft but still have a little resistance.
8 oz dried wide rice noodles
Slice the steak into ¼-inch strips. Place in a medium-sized bowl.
12 oz ribeye
In a small bowl, whisk together 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.
1 tablespoon soy sauce, 2 tablespoon Shaoxing wine, 2 teaspoon cornstarch, 2 teaspoon dark sesame oil, 1 teaspoon dark brown sugar
Pour over the steak and turn to coat. Let stand for 20 minutes to 2 hours.
Drain the noodles and toss with the remaining 1 teaspoon sesame oil.
Next, make a sauce by whisking together the oyster sauce, black bean sauce, 1 tablespoon of water, and the remaining 1 tablespoon of rice wine in a small bowl. Set aside.
2 tablespoon oyster sauce, 1 tablespoon black bean garlic sauce
Heat 1 tablespoon of the oil in a large wok (or skillet) over high heat.
3 tablespoon peanut oil
Add the steak and the marinade. Cook until starting to brown, about 2 - 3 minutes. Add the garlic and ginger, and stir-fry until the steak is just no longer pink, about another 1 -2 minutes more. Transfer the mixture to a platter.
2 garlic cloves, 2 teaspoon fresh ginger
Return the wok to high heat. Add the remaining 2 tablespoons the oil to the wok. 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.
1 medium yellow onion, 1 cup small broccoli florets, 3 scallions
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.
Garnish with extra scallion slices and toasted sesame seeds. Serve at once.
1 tablespoon sesame seeds

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

See the ingredients list in the blog post for substitutions for some ingredients.

Be sure to have all ingredients prepped and ready to go (mise en place) before you start cooking. The dish comes together quickly.

Leftovers can be heated in a skillet. You may need to add a splash of beef broth (or water) to loosen it up. Leftovers will keep covered in the fridge for up to 5 days.

Nutrition