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Lunch / Dinner

Beef Chow Fun with Broccolini

A staple Cantonese stir-fry, all the classic components are here — beef, wide rice noodles, bean sprouts, and more. Plus, with broccolini, water chestnuts, and a savory brown sauce, this simple Chinese recipe one you’ll put on repeat.

Makes

4 servings

Total Time

45 minutes

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Ingredients

FOR THE SAUCE, WHISK:

FOR THE STIR-FRY, TOSS:

BLANCH:

HEAT:

Test Kitchen Tip

If you can’t find broccolini, broccoli florets will work just fine, but you’ll likely want to blanch them one-to-two minutes more.

Instructions

For the sauce, whisk together sherry, soy sauce, oyster sauce, brown sugar, cornstarch, and oil; reserve one-fourth for marinade.

For the stir-fry, toss steak with marinade; set aside while preparing other ingredients.

Blanch broccolini in a pot of boiling water, 2 minutes; transfer to a bowl of ice water to stop the cooking process, then drain.

Cook noodles in same pot of boiling water, or according to package directions; drain, rinse in cold water, drain again, transfer to a bowl, and toss with sesame oil.

Heat 1 Tbsp. vegetable oil in a wok or large skillet over medium-high until shimmering; stir-fry steak, in two batches, until browned on both sides, 12 minutes per batch. Transfer steak to a plate.

Add remaining 1 Tbsp. vegetable oil to wok; heat until shimmering. Add scallion whites and light greens, garlic, and ginger; stir-fry 30 seconds. Add noodles and water to wok; toss with aromatics and cook 1 minute.

Return steak to wok along with sauce, broccolini, bean sprouts, water chestnuts, and scallion greens, tossing to coat with sauce; stir-fry until sauce slightly thickens. Top servings with sesame seeds.

Beef-Chow-Fun-with-Broccolini-Step1

If you have the time, freeze the steak for 30 minutes. It makes easy work of thinly slicing the meat.

Beef-Chow-Fun-with-Broccolini-Step2

For added flavor and to ensure the cooked noodles don’t stick together, toss them with a little sesame oil.

Nutritional Facts

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