Beef Basket with Chow Fun Noodles 牛肉蒸河粉

Beef Basket with Chow Fun Noodle Vegetables 牛肉蒸河粉

Ingredients:

For flank steak

  • 1/2 lb (0.25 kg) flank steak;
  • 3 ginger slices, finely julienned;
  • 1/2 lb (0.25 kg) asparagus;
  • 1/2 lb (0.25 kg) king mushrooms;
  • 1 lb (0.5 kg) flat chow fun noodles;
  • 2 tablespoons safflower oil;
  • 2-3 leaves of romain lettice or green leaf vegetable;
  • Sea salt;
  • Hot sauce and hoisin sauce, if desired.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 1 tablespoon dark soy sauce;
  • 1/4 cup (60 ml) water.

Recipe:

Serving for 2

For noodle

  1. Place romain lettice or green leaf vegetable on the bottom of a bamboo steamer or a shallow bowl;
  2. Cut flat chow fun noodles to 1/2” (1.5 cm) wide and spread out on top of the lettice;
  3. Put the steamer/bowl in a wok or a stock pot with 1” (2.5 cm) of water on the bottom, don’t let the water touch the bottom of the steamer/bowl, cover and steam for 10 minutes;
  4. Set aside.

For flank steak

  1. Slice the flank steak in an angle for about 1/8” (0.3 cm) thick;
  2. Marinate flank steak with julienned ginger, 1/2 tablespoon of Liquid Aminos, 1/2 tablespoon of dark soy sauce and a pinch of cornstarch.
  3. Clean and peel asparagus, cut 2” (5 cm) long in a 30˚ angle;
  4. Clean and slice mushrooms to 1/4” (0.6 cm) thick;
  5. 1/2 tablespoon of safflower oil and add a pinch of sea salt in a sauté pan;
  6. When the pan gets hot, add king mushrooms and sear both sides until golden brown;
  7. Take it out and set aside;
  8. 1/2 tablespoon of safflower oil and add a pinch of sea salt in a sauté pan;
  9. When the pan gets hot, add asparagus and stir fry,
  10. add 1 tablespoon of water and cover for 1 minute;
  11. Take it out and set aside;
  12. Add the rest of the oil to the sauté pan and add frank steak;
  13. Pan sear both sides;
  14. Add well-mixed thickening sauce;
  15. When it comes back to a boil, turn off the heat;
  16. Add all the vegetables back in and mix;
  17. Pour on top of the steamed noodles;
  18. Serve hot with hot sauce and hoisin sauce, if desired.

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