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.
If you have the time, freeze the steak for 30 minutes. It makes easy work of thinly slicing the meat.
For added flavor and to ensure the cooked noodles don’t stick together, toss them with a little sesame oil.
% 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.