Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end.
For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe.
If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.
- Yield: 4 servings
- Difficulty: Easy
- Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef
- Active: 20 min
For the Chow Fun:
- 10 ounces London broil or flank steak, thinly sliced in 2 × 1/4 inch strips
- 1 recipe Fun Sauce
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons vegetable oil
- 1 pound gai lan (Chinese broccoli), regular broccoli, or rapini, trimmed and cut into 2-inch pieces
- 1/2 medium yellow onion, thinly sliced
- 3 tablespoons water
- 1 pound fresh wide flat rice noodles, cut into 1-inch strips
- 2 scallions, white and green parts finely chopped (about 1/2 cup)
- 1 tablespoon peeled and chopped fresh ginger (about 1-inch knob)
- 3 medium garlic cloves, minced (about 1 tablespoon)
For the Fun Sauce:
- 1 cup low-sodium soy sauce
- 2 tablespoons black Chinkiang vinegar
- 2 tablespoons toasted sesame oil
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 cup plus 2 tablespoons water
- 1 tablespoon cornstarch
Make the Fun Sauce:
- In a large saucepan, whisk together the soy sauce, black vinegar, sesame oil, pepper, and 1/4 cup water and bring to a boil. Reduce the heat to low.
- Place the cornstarch in a small bowl and slowly whisk in 1 tablespoon cold water until smooth. Don’t use warm or hot water, as it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk. Slowly add it to the soy mixture on the stove, whisking all the while.
- Bring the heat back up to medium-high and whisk until the mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove the sauce from the heat and pour it into a bowl or container and refrigerate until cool. The sauce will keep in an airtight container in the refrigerator for up to 2 months.
Make the Chow Fun:
- Place the beef in a medium bowl. Measure out about half the Fun Sauce (don’t use it warm or it will start to cook the beef) and add it to the beef along with the pepper, mixing to coat. (Keep the remaining Fun Sauce in an airtight container in the refrigerator.) Cover the bowl with plastic wrap and marinate in the refrigerator for at least a few hours or up to overnight. If you do this before you start your day, you’ll be ready to go by dinnertime.
- In a wok or a large, heavy, flat-bottomed skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the gai lan, broccoli, or rapini and the onions and use a wooden spoon or spatula to stir continuously for 3 minutes. Add about 3 tablespoons water to the hot wok and stir for another 2 to 3 minutes. The water will turn to steam as it hits the hot wok and continue to cook the vegetables. Turn off the heat and transfer the vegetables to a plate or large bowl. Set aside.
- Wipe out the wok with a paper towel. Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the vegetable oil and coat the wok again. Remove the beef from the refrigerator, drain any sauce into a bowl, and set the sauce aside. Add the beef to the wok, stirring immediately and continuously, and stir-fry for 2 minutes. Turn off the heat and transfer the meat to the same plate/bowl as the vegetables.
- Wipe out the wok again with another paper towel and heat over high heat for 30 seconds. Add the remaining 2 tablespoons vegetable oil and coat the bottom of the wok. Add the rice noodles and stir to coat with oil. Add the scallions, ginger, garlic, and 2 tablespoons water and cook for 1 minute. Add the beef and vegetables and toss for 1 minute. Add the remaining Fun Sauce from the refrigerator along with the drained sauce from the beef and stir for 2 minutes. Shut off the heat, stir one final time, and divide among four bowls. Serve immediately.
BEEF AND CHINESE BROCCOLI CHOW FUN excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang & Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image courtesy of Kristen Teig.