Beef chow fun (gnow yoke chow fun)

1 Servings

Ingredients

QuantityIngredient
Karen Adler FNGP13B.
Yield: Serves 2-3
1poundsFresh rice noodles OR-
Recipe rice noodle dough* --
½poundsFlank steak
1poundsGreen beans (or broccoli)
1Green onion stalk
2Garlic cloves -- crushed
1Ginger chunk -- crushed
A5(size of a quarter)
4tablespoonsOil -- -OR-
5tablespoonsOil
3tablespoonsOyster sauce
2teaspoonsSesame oil
2teaspoonsLight soy sauce MEAT MARINADE------
2teaspoonsCornstarch
1teaspoonSherry
2teaspoonsLight soy sauce

Directions

*Recipe is included in this collection. PREPARATION: Slice flank steak across the grain in thin strips no more than ⅛ inch thick. Mix with meat marinade for ½ hour. String and cut green beans in 1½ inch length. Cut green onions the same length.

Combine sauce mixture. Separate store bought rice noodles so they will not stick to each other. If you make your own noodles, cut them in ½ inch wide strips and separate them. COOKING: Stir fry green beans in 1 tbsp. oil for 3-4 minutes, adding 2 tbsp.

water the last 2 minutes and cover. Set aside. Add 1 tbsp. oil and brown the garlic and ginger. Stir fry beef, : drizzle 1 tbsp. of oyster sauce on top. Set aside. Add 2 tbsp. oil and stir fry noodles, turning and adding a little water so they'll soften. It takes about 3-4 minutes. You may find you have to add more water or oil to keep a steady stream of steam to help soften the noodles. Add back the vegetables and meat. Add the rest of the oyster sauce, soy sauce and sesame oil. DO AHEAD NOTES: Do through preparation. COMMENTS: Rice

noodles can be purchased in Chinatown by the pound. They come in sheets or pre cut. You can easily make your own rice noodles.

Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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From: La Parilla The Mexican Grill By R