A simple but really tasty stir fry for the whole family. This Beef Chow Fun With Extra Veggies is easy to make and just as quickly devoured!
Stir fry night meant the same thing every time:
Chicken, carrot, broccoli, sugarsnap peas, ginger, garlic, soy sauce, stock and cornflour (cornstarch). That was it.
Tasty, but actually pretty boring week-after-week.
I never really thought about varying it with different meats, veggies and sauces.
I guess it worked, so I thought ‘why change it?’
Thankfully since i’ve been writing this blog, I’ve pretty much been forced to mix it up with new flavours. In fact, my original stir-fry has never made it onto the blog. I suppose I thought of it as my plain old vanilla stir-fry, and I want to keep things interesting with lots of different varieties – like sticky chicken, firecracker chicken and black pepper steak.
This version is based on a Cantonese dish called Chow Fun – it uses a reasonably inexpensive cut of steak, but it tastes fantastic after a quick marinade.
Generally the original version is pretty light on the veggies – usually containing only onions and beansprouts. I like to add some extras in there – such as spinach and peppers. Any veg that you’d usually add into a stir fry would work though.
If I’m making it for the kids, I like tend to hold off on the sriracha, then dish out their portion first, before adding a good dash of it for me and Chris.
Yum! tastier and healthier than takeout!
Beef Chow Fun With Extra Veggies Recipe:
Beef Chow Fun With Extra Veggies
- 500 g Denver or skirt/flank steak, cut into strips (cut against the grain)
- 200 g uncooked flat rice noodles
- 2 1/2 tbsp vegetable oil
- ½ a white or brown onion peeled and sliced
- 1 yellow bell pepper deseeded and sliced
- 2 cups fresh bean sprouts or 1 can of canned beansprouts, drained
- 4 spring onions scallions, sliced into long, thin strips
- 2 cups fresh baby spinach
- 1 tsp cornflour cornstarch mixed with 1 tbsp cold water
- 1 red chilli cut into thin strips
- 1 tbsp sesame seeds
- Mix all of the marinade ingredients in a bowl and add in the slices of beef. Cover and leave to marinate for 15-30 minutes.
- Meanwhile, cook the noodles according to pack instructions (usually boil for 5 mins), then drain in a colander and rinse in cold water until completely cold. Leave in colander until needed.
- Heat 1 tbsp oil in a wok until smoking. Scoop out half of the beef from the bowl with a slotted spoon and fry on high for 2-3 minutes until just cooked. Remove from the wok and place in clean bowl, then repeat with the remaining beef (reserve the marinade).
- Wipe down the wok and add the remaining ½ tbsp oil and fry the onions for a couple of minutes. Add in the yellow pepper and cook for 1 minute, then add in the reserved marinade and bring to the boil (must be boiled, as it’s had raw meat in). Add in the noodles and beansprouts and cook - tossing the noodles every so often (carefully so as not to break them) - until completely heated through.
- Add in the beef and cook for a further minute. If the stir fry is still quite ‘liquidy’, stir through the cornflour/water mix to thicken.
- At the last minute, stir in the spring onions (scallions) and spinach.
- Divide between four plates and serve topped with chilli slices and sesame seeds.