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.
FOR THE SAUCE, WHISK:
FOR THE STIR-FRY, TOSS:
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.
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.
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.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 55mg 18%
Sodium 1717mg 71%
Carbs 76g 25%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.