How to Cook Beef Chow Fun | Kenji's Cooking Show
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- Опубликовано: 5 сен 2024
- This is how to cook beef chow fun if you've got a high-powered wok burner. I'll do a video on how to do it without one at some point as well.
Ingredients:
For the Beef:
6 ounces sirloin flap, flank steak, skirt steak, or hanger steak, thinly sliced against the grain
1/4 teaspoon baking soda
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon corn starch
For the Stir-Fry:
8 to 10 ounces fresh hor fun noodles (or 3 ounces dried wide rice noodles)
Neutral oil (such as rice bran, vegetable, or canola)
1/4 small yellow onion, sliced
3 cloves minced fresh garlic
3 scallions, cut into 2-inch segments
1 cup mung bean sprouts
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
Pinch MSG
Pinch ground white pepper
1. Combine the beef, baking soda, soy sauces, wine, and corn starch in a small bowl and agressively massage it. Place in the refrigerator for at least 15 minutes, or preferably overnight.
2. Bring a pot of salted water to a boil. Add noodles and cook, stirring gently to break them up, until they are tender, about 1 minute (If using dry noodles, this will take a couple minutes). Drain, rinse under cool water, drain again, then toss with a couple teaspoons of oil to keep them separated.
2. Heat a cup of oil in wok over high heat until shimmering. Add beef and cook, stirring, until it is barely cooked through, about 30 seconds. Drain the oil and set the beef aside. Wipe out the wok.
3. Return the wok to high heat. Add a tablespoon of oil and swirl to coat. Add noodles and stir-fry over maximum heat until the noodles are lightly charred in spots, about 1 minute. Add a couple teaspoons of light and dark soy around the rim of the wok and toss to combine. Transfer to a bowl.
4. Return wok to high heat. Add a tablespoon of oil and swirl to coat. Add the onions, garlic, scallions, and bean sprouts and stir-fry until tender-crisp, about 20 seconds. Return noodles and beef to wok. Season with MSG, white pepper, wine, and remaining soy sauces. Toss to combine, being careful not to break the noodles. Transfer to a serving platter.
We call this “gon chow ngau hor”, literally meaning “dry fried beef hor (fun)”. A super comfort food dish :) thanks for the vid, Kenji!
Or as I explain to my non-Chinese friends: "Chinese soul food"
Correct, just no sauce added or needed. Cheers! :D
@@barfman7767 nah gotta throw in some lao gan ma =)
My fave growing up
炒牛河
Much prefer this dish to Beef Chow Boring.
It's all Chow Fun and games until somebody loses a ribeye roast. Great vid Kenji
Take your damn like and gfto
@@ellioto8708 I second that
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You're such a dad, lol.
This looks amazing and the smokiness in the dish from the flame is what makes this! Great video!
Can you get this from the dollar tree
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@@juandedomenico4306 yes
The legend himself
I've been studying Chinese cooking again. Chow Fun flavor requires the "singed" oil (Kenji actually gets the noodles into the flame..COOL). Without the technique of the flipping into the flame, singed oil droplets being caught into the Wok, the dish is Dry Fried Beef: delish but not Chow Fun.
Love that you showed yourself adding msg for that dash of umami. So tired of people acting like they’re too good for it. Like every other spice. Use in moderation and you’ll be rewarded
MSG is bad for you but so is smoking and drinking. Make it how you want to make it.
these videos are so tied to my sanity i say "hi" and "bye bye" when kenji says hi or bye.
same
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Same
Parasocial moment
I like how you can practically SEE the wok hei in this one. I dream of an outdoor wok setup for when it’s too hot to cook indoors
yessss i feel like i can smell the wok hei! lovely techniques
Imagine having a neighbor thats a chef and smelling what they're cooking all the time.
And never getting invited over because he’s either always cooking or editing lol. I just imagine them waiting outside to get acquainted and he never shows
You're not kidding. If I lived next door to Kenji I'd be offering to cut his lawn for free, watch his house and pet sit his dogs when the family is out of town, and whatever else it took to get some samples and cooking tips!
I remember those workers doing work on his neighbour's fence that he gave, from memory, hotdogs that one time. Even more envious neighbours. :)
Habitt5253 my neighbor is a greengrocer. I bring them extra food some times!
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This is by far the best cooking show on RUclips! Thanks Kenji!
Last time I was this early he rinsed his bagel in the sink
I tried that this morning on a bagel and it did not disappoint.
@@DJ-Coma I just tried it too. Holy crap it's the coolest easiest thing that I've learned on this channel i think.
Rhoastabotch Gentleman of Diversion agreed. Makes it taste really fresh and soft on the inside.
Last time I used this much oil the US military wanted to know my location.
There's nothing like a rinsed 🥯
Interviewer: "are you good under pressure?"
Me: "as good as Kenji with a Game of Thrones episode in his wok"
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BroBro. Discovered your channel while looking for a late night recipe and I’m hooked on your channel. Keep it up. My whole life (30+ years) I’ve been a late eater (1am) but I always make it worth it like you do. Makes me feel good I’m not the only one making good late night food instead of a lazy sandwich or microwave crap
Uncle, the ho fun noodles are sold in Chinatown. 1401 Stockton Street grocery store has them in sheets, rolled up, wrapped in Saran wrap. You cut it as wide as you want. 731 Jackson Street sells pre cut noodles, and sheets of noodles, by the pound. These are fresh and made daily. They typically sell out by mid-afternoon.
We usually add sugar instead of MSG and would snap off the roots and heads of the bean sprouts for presentation. Usually chinese leek too (or Chinese chives). Usually no cooking wine but it probably adds to the depth of flavor
I love how we get three different angles during this video. Amazing!
Thanks for the demo...been trying to master this for a while and think how you cook the noodles separately from everything else is key
I agree with Kenji’s sentiment, there’s something amazing about the use of the wider noodle in Chow Fun. Whenever I get this dish with thinner noodles I brace myself for disappointment.
I feel like it's a family reunion every time you upload a video
Love this with XO sauce and chili oil.
You want to test how good a Cantonese chef is, ask for this dish.
文煒機 the second line is soooo true
C W what is XO sauce?
@@MarkTheBattler Delicious. en.wikipedia.org/wiki/XO_sauce
I've tried out beef chow fun at four different restaurants near my house. One of them has it down. Moist and very tasty.
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I can't wait for the wok burner assessment video to come out! I'm going to be freezing myself outside in the winter cooking on my wok when I get one.
You are a natural, Kenji! I have learned so much from your videos. Great job! Please keep 'em coming.
Your Wok Hei vids are most powerful! Thank you
yo kenji! well done on this super classic cantonese retaurant food! It's almost authentic except perhaps the colour of the noodles. The secret of the colour lies in a special kind of dark soy sauce -- the mushroom dark soysauce. It gives the noodles a more kind of homogeneous darker colour, and most importantly, a special flavor that normal dark soy sauce don't have (at least I think so, and this is one of my favorite dishes, and I eat a lot of them). Anyway well done! looking forward to your next video.
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@@timewasting718 Why
This is an exam dish for pro cooks in Guangdong. Really nice job.
Love that wok burner with the pilot light. As soon as this frigid Colorado winter is past, I’ll be out on the deck stir frying like i lived in San Mateo
I'd say your technique and recipe is really amazing and definitely you got the wok hei in there :)
Sous Chef Shabu must be on vacation.
Or the vet made a wry comment about his "expanding borders" and he's sulking.
The few wok videos I've seen, there's been no Shabu... Maybe the flamethrower sound is scary? Resisting the impulse for a Wok The 🐕 joke... And failing.
@@SkipAugur1 I have a burner very much like his, and trust me, there are moments when I find it rather scary. My dog whines and goes to hide in a corner of the yard when I fire mine up, but I'm pretty sure that is because he remembers sticking his nose against the burner years ago. Once burned, twice shy.
Wayland Augur it’s very hot outside these days. Too hot for the dogs even when there’s meat involved.
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Thats the Asian spirit right there and this is the first time in awhile since I heard someone said “Wok Hei”
Hey Kenji. Firstly, I’d like to thank you for your videos, they’re insanely enjoyable and informative. I find myself watching them back to back to back and feel much more well informed and even more well adjusted mentally. You have a gift for explaining things in a thorough yet relaxed manner. I had a quick question, I’m looking to pick up a pair of reusable chopsticks. Something I can eat with but also use to cook when I want to. Do you have a material or brand that you typically prefer? I’ve seen you use a few different types in various videos. Assuming they each have their own preferred applications. Either way, thanks again! Look forward to more content.
Bamboo!
"And that.. that is that." - J. Kenji Lopez-Alt 2020
@@pauls.2679 lol what. Why would he delete your comment?
@@pauls.2679 no, he just deletes comment from people being assholes.
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@@pauls.2679 Your comment has "they will be charging money for facebook soon" boomer energy
Wok envy for me. Just wish I could have that "jet engine" set up like you. "Wok hay" eludes me. Must also say, you are a brave man to stir fry/deep fry with opened toe footwear. Just commenting as a retired foot doctor. That dry chow fun looks great. Keep these coming.
Kenji is not the only guy who wear sandals while cooking. Many Chinese professional chefs in China, Hong Kong (particularly in Dai Poon Dong = open air resturaunts) and in the United States (lots in NYC) do as well.
Before cooking, heat your wok for a bit, pour in oil and coat your pan. Pour out the oil and go on with your usual cooking routine. It’s a step called 滑鍋 or “slicking the pot”. You’ll get a lot less sticking. Also for this dish, you don’t pour the dark soy on the wok but onto the noodles. Dark soy is used for 調色 or “tweaking the color” rather than flavoring.
He don't know how to cook well
I'm sure Shabu would've had FUN to CHOW down this BEEF ... I'll go see myself out
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SO HAPPY to see you doing more stir fries / chinese food. Please unlock all the secrets
Great tip on pouring the soy etc. onto the pan and then incorporating to get rid of the "fresh" taste. That's very important, to me, especially when using fish sauce (which I love). Good luck in making Chow Fun taste real without a high BTU burner. If doing it in the kitchen maybe you can include cleaning tips! I'm going to TRY to make chow fun outside tomorrow (it's in the 30's f here..good luck to me). Also, my portable burner is only 15K BTU. I'll have how bricks from the oven to set bowls on to keep them warm.
For Kenji fans; do not buy noodles online. Go to an Asian market so you can see them. Yeah, they will be dry packaged noodles but that's all you get on line. Also, less chance of having rancid noodles.
Yes! I was wanting the recipe after seeing your earlier post. Its one of my favourite dishes 😄🥰 thanks Kenji.
May you be blessed for sharing your generous knowledge .
Greetings from South Africa
Always interested in noodle dishes. I’d love to see your take on lo mein. First had it on a three am jaunt to Chinatown in NYC with my buddies when I was a freshman at Adelphi. You never forget your first time...
Thanks for putting the whole thing under a canopy! It was much easier to see this time without having to deal with white balance.
Glad it was helpful!
Gon Chow Ho is my all time favourite dish to order at restaurants
More of these please. I have one of these burners and I keep having to adapt saucepan recepies for it.... many thanks.... keep them coming....
my cat (and I) apparently love watching your videos. I videos of her sitting interested in what you are doing, the funniest thing.
That burner really makes a difference. I have one that was for Louisiana crab boil-wanted to replace it but it won't die.
I appreciate your new videos done on the wok burner. I just purchased one a few weeks ago and I'm definitely taking notes.
Wooo cantonese food! Literally my favourite food
Exactly what I needed this Friday ❤️
the production level of this is amazing! Thanks Kenji!
Very authentic and restaurant quality .....right down to oil blanching beef.
Usually in the beef pre-fried process you may get the oil hot enough first(160C~170C, should see some white smoke from the oil) and just fry them for ~10 sec, either it won't absore too much oil if the oil is not hot enough or it won't be overcooked when you fry it too long.
And also when frying the noodles you can use chopsticks in order to seperate ho fun(he fen) without breaking them. If you have a big and heavy wok at your home(like me) and not able to do some tossing, chopsticks will save your day when cooking this dish.
But yeah this is a good recipe if you want to try to cook it by yourself.
BTW, this should consider "dry fry" method of beef chow fun, there's a version that called "wet fry" which is delicious too(by putting some thicken soup/sauce when the "dry fry" is done).
Kenji the Master of the Wok
You can try looking for wide Banh Pho Tuoi (Fresh Pho noodles) - Commonly used in the Viet version of chow fun and fairly easy to find in the Bay. Especially if you're willing to make the drive down to San Jose
这个干炒牛河太帅了！Kenji's technic is so satisfying.
I love making this at home! So glad to see your take on it so I can take mine to the next level! Love your videos during these covid times!
Please do more of these. I finally got an outdoor powerful burner and almost all the content I find is on stovetop
I hope you would do a vid on the wet gravy version too with the cornstarch/soy sauce/etc.
idk why but I never thought to use my simple outdoor gas burner to actually wok cook something - genius, and I'll be trying that very soon
You can always find fresh at 99 ranch market.
They are hard to find it’s usually a metal rack on wheels 😄 near the noodle section (seen them in 3 different locations concord, el cerrito and sacto)
So a werewolf walking through the streets of Soho in the sun. Gonna get a big plate of Beef Chow Fun. Aohhhhhhhh!
I feel like the baking soda and the through oil method have a huge impact on meat tenderness
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Hello Sir, you’re videos make me feel like I’m at a friends house. These videos are such great quality and yet makes it feel like you just whipped out your iPhone in the Kitchen before cooking dinner😂. Keep it up!
干炒牛河, my father’s favorite. He also likes to drizzle Chinese red vinegar 红醋over the finished product.
When he brought it up to smell it...I instinctively tried smelling it
I just love chow fun, my favorite is with shrimp. Thanks so much for sharing this.
Hi Kenji, just a tip if u want to do that dish or any dish with hor fun, it is best to get the wok very hot and toss the noodles in and let it sear for some time before flipping as it releases the flavour of the noodles, thats how the chef do the stir fry beef noodle in HK
Fantastic!! I could smell that smoky flavor all the way here in Atlanta!
Hi Kenji! Love all that you do! Please share with us where did you get wok and propane stand? Love the setup!
Those at home, remember to longyau for consistency.
I can only get packaged banh pho where I live but it works well as a direct sub
Somebody watches Chinese Cooking Demystified :)
Quick tip for the fun noodles. If you only find refrigerated, you can nuke it right in the package to soften. Just go thirty seconds at a time, it usually takes about a minute.
Brave man in the slippa's, nice wok skills chef
I love this dish! Now I just need to buy a wok! haha 😍🔔
Yes, one of my all-time favourite dishes.
Interesting technique! Looking forward to trying the baking soda in the beef marinade!!! 💜💜💜
you cleary didn't watch the full video
adjusting PH to more basic(adding baking soda) will allow protein(beef chicken pork shrimp you name it ) able to retain more water unlike enzyme or acid that is breaking down the protein fiber, but do use in very little quantity as baking soda can also give a wired taste and making the fat taste like sope if used excess amount
Hey Kenji, love your videos. Is there an eta on when the article about wok burners will be released?
8/25
@@JKenjiLopezAlt Can't wait!
I'm about to buy this wok burner yay! Thanks Kenji.
One of my all-time favourites. Gotta try making this dish now.
I live this channel. Thank you Kenji
You should be able to find the rice noodles fresh at Ranch 99 or Marina Market in Foster City. They're usually on a standalone rack/shelf with a bunch of other fresh, non-refrigerated rice noodle products.
Kenji while the dish looks awesome and I will be trying it. I must say my favorite part is (what I assume is) Alicia's chalk drawings under the wok burner!
My powerflamer showed up yesterday and I just ordered your new book! I’m very excited to cook out of it
I love your recipes and video vantage point....it really helps out!!! You Rock!
Kenji, I’ve definitely seen rice noodles at Ranch 99 that come in fresh large sheets that you can cut to whatever size you need!
Rachel 🍍 There was a noodle factory in San Francisco my grandmother would take me to. She knew the owner, and would rip chunks of fresh fun noodle when the sheet came off the rollers. Workers weren’t happy, but you have to shut the sheets down anyway.
Baking powder tenderizes the beef! So true! I think i tried putting some on steak and it was less tough
That dog is smart and fast and well coordinated. One snap and catches the snack!!! Nice... Can I join them?!? Feed me...
"Dash of MSG" => Uncle Roger Approved.
Mei Fun is my fav Chinese ever.
wow, this is amazing
I'm not sure the restaurant off the top of my head but in downtown Oakland's Chinatown there's a Chinese fast food restaurant that makes their noodles fresh everyday!!!
I just made this outside and it was fantastic. More recipes on the outside burner please!
drool, try the Ranch 99 in Foster city, I saw fresh hoi fun there.
Not sure if I am late for the new outro, but it's pretty cool! Good job again!
I’ve cooked my way through most of these videos, I liked it this way, but my daughter likes it when I add Changkian vinegar at the end as well.
I love chinkiang vinegar on almost anything.
Ohh man I absolutely adore you're videos, I just wish it wasn't so nauseating for me to watch because of the head movements 😔. I think you're an excellent chef, I love your no BS speedy style and the knowledge you spread while cooking.
Enjoyed this recipe and going to try it this weekend. Thanks, Kenji
The beginning of your outro tune sounds like the new Lucky Daye/Kaytranada drop, Look Easy..
Plus you make this all look easy!
I would be the neighbor, looking over the fence, drooling!
RIP to that one noodle that fell on the ground.
F
I'd listen to an ASMR compilation video of Kenji just taking taste bites out of all these dishes
Love this! Try Wanton Hor Fun where you put in a gravy with a beaten egg. This is what we have in Singapore & Malaysia.
Do you have a link to the wok burner or have a couple that you would recommend? I've been using the standard camp stove for my wok cooking, but I'm looking to upgrade sometime soon.
Also been curious!!
He said the reviews will be up on serious eats on 8/25.
I found the video where he was testing the wok burner and he mentioned that he got it from outdoorstirfry.com/?page_id=1176 and as Perry mentioned he posted that he'll put up a review on serious eats on Aug 25th. So I will wait on that before pulling the trigger on one of these.
Now that's a proper cantonese fried noodle with wok-hay:)
Hell yeah! one of my faves.