Healthy Beef Chow Fun

Healthy Beef Chow Fun

 

Everyone has their own particular difficulties with eating healthy and losing weight. One of my biggest is an enduring love of noodles. Spaghetti, chow mein, pad thai, it doesn’t matter. I love noodles. The problem is that they’re generally very high in carbs and covered in rich sauces. My answer to that is brown rice noodles with a light sauce and huge amounts of vegetables. This sort of meal can also be endlessly adapted. Change the vegetables for your favorites (this would be great with baby corn, mushrooms, eggplant, or bell peppers) and switch the beef for chicken, pork, or even tofu. I made this dish last week while teaching a friend some basics of cooking, and it got inhaled by everyone. Except, not quite inhaled, because sriracha-coated lungs can really suck.

You can start by cooking the noodles in a large skillet, if you want to keep the dishes down on this dish, or cook them in a standard pasta pot while you work on the rest of the dish. When the noodles are finished, drain them and place them in a large bowl.

Meanwhile, combine the Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl and whisk to combine (with a whisk or a fork, either is fine). Set aside.

BeefChowFun-3

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion and cook, until softened, 1 to 3 minutes. Then add the garlic and ginger and cook for an additional 30 seconds.

BeefChowFun-2

Add the vegetables and 1/4 cup water. Cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes. Transfer the vegetables to the same bowl as the noodles.

BeefChowFun-4

Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned and cooked through, 1-3 minutes.

BeefChowFun-5

Add the sauce and cook, stirring, until the sauce has thickened, about 1 minute.

BeefChowFun-6

Return the noodles add vegetables to the pan along with 1/4 cup water and cook, tossing to coat with sauce, until heated through, about 2 minutes more.BeefChowFun-7

Serve and top with sriracha or garlic chili paste to taste.

Beef Chow Fun

Beef Chow Fun
Print

Healthy Beef Chow Fun

Adapted from Eating Well Notes: Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Annie Chun's brand now makes brown rice noodles that are becoming more widely available. We like to use them in place of regular rice noodles because they have 4 grams of fiber per serving versus 0 grams in noodles made with white rice. Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available in most Asian specialty markets and in the Asian section of some larger supermarkets. Sherry, a type of fortified wine originally from southern Spain, is an acceptable substitute. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store. Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
Course Entree
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Cooking Madly

Ingredients

  • 8 ounces wide rice noodles see Notes, preferably brown-rice noodles
  • 1/3 cup Shao Hsing or dry sherry see Notes
  • 3 teaspoons black bean-garlic sauce see Notes
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 4 teaspoons canola or peanut oil divided
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 1 small onion thinly sliced
  • 2 cups broccoli main stem removed and cut small
  • 2 cups sugar snap peas roughly chopped
  • 2 cups bok choy trimmed and sliced small
  • 3 carrots thinly sliced
  • 1/2 cup water divided
  • 8 ounces sirloin steak cut into thin slices
  • Sriracha or chili garlic paste to taste

Instructions

  1. Fill a large nonstick skillet or stock pot with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry if continuing to use for the next step.
  2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  3. Heat 2 teaspoons oil in the skillet over medium heat. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add ginger and cook for 30 seconds. Add vegetables and 1/4 cup water. Cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
  4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
  6. Serve and top with sriracha or garlic chili paste to taste.

 

 

Comments on this entry are closed.

  • GourmetGetaways September 19, 2013, 3:43 pm

    What a gorgeous looking dish, and styled beautifully!!
    I came over from Caroles Food on Friday to say hi 😉 Pop into my site if you have time 🙂

    • Cooking Madly September 19, 2013, 4:57 pm

      Thank you! I love the layout of your site… beautiful design. And the Momofuku crack pie? Gorgeous photos… I think I’m going to have to make that soon. Yum!