Beef and Bok Choy Chow Fun | Beef And Bok Choy Stir Fry Over Rice Noodles

Hi everyone, welcome to Cook Stacey Cook. Today we are making beef and bok choy chow fun. This is a very delicious chow fun dish with tender beef and crisp bok choy. All wrapped in a umami pack, rich and savory sauce. If you like rice noodle dishes, this is a recipe you must try. I will show you all the steps so you can make a restaurant quality version of this dish at home. Let's get started. We will start by finely mincing 3 cloves of garlic and preparing 2 slices of ginger. Then cut 2 green onions into 2-inch sections. Keep the pieces from the stem part and the leafy part separate because we will use them at different times during cooking. Next, the bok choy. We need to use baby bok choy for this recipe. You can use any variety of baby bok choy out there. Cut the baby bok choy into halves or quarters, depending on its size and your personal preference. For the beef, it's better to use a cut with long and uniform muscle fibers. Before you cut the beef, find the direction of the muscle fiber and cut it into slices by cutting across the muscle fibers. This makes the beef much more tender after it's cooked. Marinate the beef with a little bit of water, some soy sauce, dark soy sauce, oyster sauce, a little bit of sugar, baking soda, corn starch, and some crushed black pepper. Mix it up until all the liquid is absorbed by the beef and then mixing a touch of cooking oil. Now, the rice noodle. It's always better to use fresh rice noodle to make chow fun. When you buy rice noodle, look for the ones that are soft and elastic like this. Don't buy fresh rice noodles that are kept in the refrigerator or those that are firm to the touch. If you cannot find soft and elastic fresh rice noodle, you are better off using dry rice noodle and rehydrating it. It's crucial that you take the time to peel the rice noodle apart because it allows the noodle to cook evenly and absorb flavor uniformly. The last thing we need to prepare is a cornstarch mixture. Simply mix cold unsalted chicken broth with cornstarch and stir until all the cornstarch dissolves. Now, we are ready to cook. Preheat the pan over medium high heat. When the pan is hot, add some oil and then add the rice noodle to the pan. Stir fry the rice noodle until it's hot by gently tossing it like this. Once the rice noodle is hot, season it with soy sauce a little bit at a time. Add a little bit of soy sauce and mixing it into the rice noodle. Then add a little more to the lighter part of the rice noodle and repeat until you add enough soy sauce. This is an easy way to evenly season the noodle without overworking it and breaking it into pieces. When you are done adding the soy sauce, we can remove the rice noodle from the pan. Next, we will stir fry the baby bok choy. Add a little more oil to the pan and add the ginger slices. Let the ginger slices sizzle in the oil briefly. Then add some salt and a touch of sugar to the oil and immediately add the bok choy. Adding the salt and sugar first helps to preserve the color of the vegetable. Stir fry the bok choy for about 40 seconds and add a touch of rice wine. If you don't have rice wine or you cannot use it, you can substitute with water. This tiny bit of liquid is enough to transfer heat from the pan onto the bok choy and cooks it quickly. Stir fry the bok choy for another 40 seconds and we can remove it from the pan. You can take out the ginger slices at this time. Now add a little more oil to the pan if needed and we will stir fry the beef. Spread the beef out in the pan and let it cook until the bottom is slightly golden brown. Then turn the beef over and add the minced garlic and the stem part of the green onion. Stir fry the beef with the garlic and the green onion briefly. Then add a touch of rice wine. You can skip this rice wine if you prefer. Give the beef a few toss to let the rice wine evaporate. Then season it with a little bit of soy sauce, dark soy sauce, and oyster sauce. Mix it evenly with the beef and then we can add the cornstarch mixture. Stir the mixture as it comes up to a boil and it will thicken up into a sauce. Now we can turn off the heat and add the bok choy in the leafy part of the green onion. Also add some crushed black pepper and a touch of sesame oil at this time. Stir it a little bit to mix it evenly and we can add the beef and bok choy with the sauce over the rice noodle. The sauce will work its way down to the noodle so that when you eat it, every bite of the noodle is wrapped in this delicious sauce and it makes this dish so satisfying to eat. I hope you will give this recipe a try, especially if you haven't tried chow fun made this way. If you like today's recipe or find today's video useful, please share it with your friends and family. Let me know your thoughts about this recipe in the comments. Thank you for watching and see you next time.