Thursday, September 2, 2010
Beef Chow Fun (Beef with Rice Noodles)
Bellini on Manhattan's Upper West Side was awfully underwhelming for Italian food. Dessert was another disappointment, at the famed Magnolia bakery. My devil's food cupcake was all right but nothing exciting, and the frosting was just too sweet. The Crack Pie at Momofuku's Milk Bar was good, if a bit on the too-sweet side, but it wasn't as addictive as its name would have you believe and I was disappointed after all the hype. Ippudo with my friend Bao, who writes some dining pieces for The New York Times, was a real winner -- delicious pork buns and ramen noodles that are nothing like what you get in the cheap plastic packets. I also had some mooncakes (yue bing) with the Mid-Autumn Festival not far away, and this pandan version was not only flavorful but very pretty.
sha he fen. They're only sold fresh, not dried, and sometimes they're already sliced and other times sold in a sheet. Look for them and the bean sprouts, which lend a nice crunch, at your Asian market or Chinatown.
Beef Chow Fun
Adapted and approximated from Mom
For the meat:
½ lb flank steak, very thinly sliced
2 tsp soy sauce
2 tsp cornstarch
1 tsp rice wine vinegar
Pinch of baking soda
1 lb rice noodles
1 onion, sliced
1 scallion, sliced
6 oz bean sprouts (half of a prepackaged bag)
3 tbs oyster sauce
2 tsp soy sauce
1 tsp sesame oil
It's important to have everything prepped so you're not scrambling for an ingredient while something gets overcooked.
Mix the beef with the rest of its ingredients together in a bowl. If your noodles came in a solid sheet, slice and unravel them. Stir together the oyster sauce, soy sauce, and sesame oil in a small bowl.
Heat a tablespoon of vegetable oil in a wok or large pan over medium-high heat. Add the onion and scallion, and saute until the onion is translucent. Add the beef and cook just until brown, turning the pieces to cook evenly. Set aside the beef and onions on a plate.
Add the bean sprouts to the wok; you shouldn't need to add extra oil. Saute for just one minute to maintain crispness. Set aside on plate with the beef and onions.
Add another tablespoon of vegetable oil to the wok. In a colander, rinse the noodles under hot water for a few seconds so they don't stick and some of the excess oil washes off. Shake the colander to remove excess water, then add the noodles to the wok. Stir the noodles gently -- to avoid breaking them -- for three minutes. If they start to stick to the wok, add a tablespoon of water.
After the three minutes, add the oyster sauce/soy sauce/sesame oil mixture to the noodles, stirring to coat. Return the beef, onions, and bean sprouts to the wok and stir gently for one more minute. Move it all to a plate and top with fresh sliced scallions.