No dish better captures the spark of Cantonese wok cooking than beef chow fun. This beloved stir-fry dish includes tender beef, crisp vegetables (onions, bean sprouts, and scallion greens), and delightfully chewy ho fun (wide, flat fresh rice noodles), all tossed in a hot wok with a light coat of a savory soy-based sauce.
Beef Ho Fun Recipe:
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Great tip to soften the noodles! Gonna incorporate it with the recipe from Made With Lau… https://www.youtube.com/watch?v=VIOVBR0h12c
This is the most legitimate plate of beef chow fun I've seen a non chinese person make.
There is no more “Americas” test kitchen. Rename this channel to International / Asian test kitchen. Good grief.
It works great with chicken or beef. Fabulous taste.!!!!😊
His meat stuck to the pan because his wok wasn’t hot enough.
who keeps all that spice in the house cheaper buying it at Chinese restaurant
Looks delicious and easy! Can’t wait to try it!
If you can't get Chinese noodles, can you use regular noodles?
Noodle grumblers: There's a recipe for making Ho Fun Noodles online at ATK. Why didn't Dan or Bridget mention it in the video? Not sure, but considering ATK typically records these videos months in advance for broadcast on PBS where they are usually seen first – this one debuted in October 2024 – it's likely the recipe hadn't been developed yet. It and the Beef Ho Fun recipe (a version of which appears in the ATK/Hunger Pangs collaboration "A Very Chinese Cookbook") are actually in the current issue (May/June 2025) of Cook's Illustrated magazine. Both recipes were developed by Dan and Bridget's colleague David Yu.
The first thing you need is a proper wok fire that's super, super hot and concentrated on the center of the wok, not dispersed up the sides like a Western stovetop. Then you need a properly seasoned wok with wok hei — this is extremely important for the right flavor. Finally you need the proper technique using the former two to cook the dish really fast with a lot of loud sizzle, steam and char smoke.
this is American Chow Fun, definitely not Cantonese just to mind you.
i dont know why you guys keep using veg oil which is bad for you and not always use avocado oil
We would normally fry the onion and garlic first to infuse the aroma into the oil. The bean sprouts go in at the end when the noodles are done so the don’t overcook
This is a classic Cantonese dish. Those interested in Cantonese cooking should visit Made with Lau YouTube channel.
Beautiful sharing 🎉🎉❤❤❤
If I had a Japanese grocery store neer me this would be dirt cheap to order from Uber Eats and I wouldn't buy ching chow when woe sauce I would just buy Uber eats.
I am very disappointed that nothing was said about "wok hay," the smoky flavor typical of Beef Chow Fun. "Wok Hay spells the difference between authentic Beef Chow Fun and a look-alike.
Thank you cow, for starters. Why, oh why, can't you do something so simple?
Yesss!! This is one of my favorite things I love to eat in Chinese restaurants!! In Cantonese we called “Gon Chow Ngau Huo.”
Dan❤
Delicious & inspiring! Too easy 😀which gains points in my kitchen!
that garlic and ginger looked suspiciously like the stuff in the squeeze tube I have at home
Obviously not enough "wok her" though 🙂 But still good to look at and taste. YUM.
wow, check out the plating. those are some nice plates.
Watching gwai los making beef chow fun isn’t gonna be interesting….
please have a chinese cook do these recipes
😃😃😃 Microwave noodles and lab grown meat
You should rinse the baking soda off the beef with tap water prior to adding the marinade.
The edits at the end are hiding a lot of sticking. That wok wasn't nearly hot enough.
Jfc, this was a travesty!! 🤣
reminds me of something, what happen to the pangs?
the recipe is interesting, other than the fact no one can source chow fun noodles, atk doesn't offer an alternative, and the preparation is like they were scared of the ingredients, and the "velveting" explanation in the middle is to pad out the video's runtime so they can be monetized by ad revenue more, all in all a pretty laughable outting
you need a jet engine in the kitchen to make beef chow fun the proper way.
why are u using seed oil!
Can we see Lan do a version of this dish
I want some fun too!
Where are the Pangs???
Ok apparently the Boston area has plentiful veggie markets and apparently oriental markets as well. Not everyone does so buying “fresh” noodles isn’t always an option.
I tried the baking soda thing and it was horrible, altering the taste of the meat along with the texture. Much later, after abandoning what seemed crazy, I saw an online video where a woman said the baking soda is supposed to be rinsed off, then the meat dabbed dry before continuing. Anybody have thoughts on "velveting" technique?
It's not easy to find those noodles
I can only get the packaged noodles and could NEVER separate it properly. I learned how to make my own noodles and couldn't believe how easy it was.
No fermented black bean?
Tasty 😋