Tuesday, April 5, 2011

Asian Inspired Cooking...

Last night I got out of my cooking box and tried a new Asian inspired dish from this month's Eating Well Magazine called Beef Chow Fun.  We enjoyed it, though I did have a bit of trouble tracking down a couple of the ingredients and had to substitute thin Rice Noodles for the wide Rice Noodles called for in the recipe.  Next time, I will be sure to have the wide ones because I definitely would have preferred the dish with the called for noodles. It was quick and easy and I served it with a side of asparagus sauteed with butter and garlic powder. 

Beef Chow Fun

8 ounces wide rice noodles (preferably brown-rice noodles)
1/2 cup Shao Hsing or Dry Sherry (I couldn't find Shao Hsing so I went with the Sherry)
4 teaspoons black bean-garlic sauce (found in the Asian section of the grocery)
1 Tablespoon soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 - 12 ounce bag fresh Asian stir-fry vegetables (about 5-1/2 cups)...I had to kind of mix up a couple of bags to get a good mixture as my market didn't have quite what I was looking for.
1/2 water, divided
8 ounce sirloin steak, thinly sliced.

1. Fill a large nonstick skillet with water and bring to boil.  Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes. Drain, rinse with cold water and transfer to a large bowl.  Wipe pan dry.

2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in small bowl and set aside.

3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring for 30 seconds.  Add onion and cook, stirring, until soften (1 to 3 minutes).  Add vegetables and 1/4 cup of water; cover and cook, stirring occasionally, until the veggies are tender-crisp, (2 to 4 minutes).  Transfer the veggies to the large bowl with the noodles. Wipe 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 Shoa Hsing/black bean garlic sauce and add to the pan; cook stirring, until the sauce has thickened slightly (1 to 2 minutes).

5. Return noodles and veggies to the pan along with the remaining 1/4 cup of water; cook, tossing to coat and blend the sauce until heated through. 
Weekend Bloggy Reading


  1. This sounds delicious!! Visiting from Jennifer's site (Just Peachy in Dixie). I look forward to reading more!

  2. I bet we would love this! I'm always wishing I had more Asian inspired recipes to fix at home. Thanks for sharing!

  3. This sounds delicious. Thanks for sharing.

  4. Now that sounds delish! We should start getting fresh asparagus in our markets shortly -- love that veggie!

  5. Anything with asparagus goes to the top of my list to try. I love it, but get bored with the traditional roasted recipes. Thanks for the idea!

    Glad to have found you through Serenity Now's link party!


  6. I LOVE asparagus!! This looks so tasty, Michelle. :) Thanks for the tip on the noodles!

    Thanks so much for joinking my Weekeend Bloggy Reading party. :)


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