Tuesday, January 6, 2015

Beef Chow Fun

In our family it was always our dad who was the experimental cook. Mom was a "meat and potatoes" cook (an amazing one, by the way!). Dad cooked a lot of Chinese dishes and got us hooked on the flavors of the orient.
Sue is much more proficient in cooking Chinese dishes than I am BUT I have recently started experimenting and have come up with some pretty exciting results.
Take this Beef Chow Fun, for example. Not only is the name fun to say.... it's simple to make and tastes delicious. Plus.... bonus points for being pretty healthy too. 
I found this recipe over at Hip Foodie Mom and made a few small changes - due to not being able to get some of the ingredients.  Be sure to pop over to Hip Foodie Mom if you want to see the original recipe. (Link HERE)

Beef Chow Fun
(Slightly adapted from Hip Foodie Mom)

(Or flat rice noodles if you can get them)
1 Tbsp sesame oil, divided
1 (0.4 kg) Beef Strip Steak, cut into 1/2 inch cubes 
2 tsp fresh ginger, diced fine
3 cloves garlic, diced fine
4 green onions, chopped
2 cups cabbage, chopped
3 cups bok choy, chopped
1 Tbsp Chinese Rice Wine
1/4 cup soy sauce (low sodium)
pinch of sugar
2 cups fresh mung bean sprouts

green onions, chopped (optional)

Place rice noodles in a large bowl and cover with boiling water. Leave to sit while you prepare remainder of dish.
In a large wok (or skillet), over high heat, pour in 2 tsp of the sesame oil to coat the wok. Add the beef cubes and cook until done. Remove the cooked beef from the wok and set aside.
Turn the heat down to medium and add the remaining 1 tsp sesame oil. 
Add in the ginger, garlic, and green onions. Cook and stir for 1 to 2 minutes.
Add in the cabbage and bok choy and mix well. Stir and cook everything for about 5 to 6 minutes, until cabbage is starting to soften.
Drain the water off the rice noodles.
Turn the heat back up to high and add the rice noodles into your wok. Pour the Chinese Rice Wine around the rim of the wok and then add the soy sauce and pinch of sugar.
Mix everything together really well.
Add in the cooked beef and the bean sprouts and stir once again. Cook and stir for an additional 3 - 4 minutes to make sure everything is heated through and well coated in the sauce. (FYI - if you want it a little more saucy then now is the time to add in a bit more rice wine and soy sauce.)

Serve immediately. Garnish with a sprinkle of some chopped green onion, if desired. 

That photo above is of one serving.
One serving, according to Myfitnesspal, is 337 calories, 38 carbs, 8 fat, 27 protein, 2 fiber. 
(A serving is 1/6th of the recipe)
I love that for such a big portion it is only 337 calories and 27 protein!! 
Also of note, the rice noodles are gluten free - in case you are worried about gluten. 
The original recipe called for the wider, flat noodles and I would love to make this again with the proper noodles. Of course, living where we do, they are not available. Next trip to the city I will try to pick some up and see how different they are. 
Be sure to check out Carole's Chatter for tons of tasty links!

1 comment:

  1. Looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!