Martin Yan’s Beef Chow Fun #SundaySupper

This week for Sunday Supper we are honouring chefs who have inspired us. I am so excited to be sharing with you not only my favourite Chinese dish but from the chef who inspired me to want to learn how to cook, Martin Yan. When I was seven we lived in Hong Kong and Martin Yan had a cooking show Yan Can Cook. I LOVED the show. He had this chant he would call out at the end of the show, “If Yan can cook so can you” and I would shout it out with him. Even thinking about it now brings back a flood of wonderful memories. He was so passionate about every dish he prepared and his skill with the knife was one that to this day I stand in awe of. I wanted to be a chef because of Martin Yan so I am so proud to be serving up one of his recipes. I am not sure if I would have done Master Chef Yan proud with my attempt but we really enjoyed it. It would have been a lot easier if my wok was larger. Must tell Santa I want a larger wok.

Beef Chow Fun

250g (1/2 lb) dried wide rice noodles
3 Tbsp dark soy sauce
2 tsp dry sherry or Chinese rice wine
1 tsp cornstarch
250g (1/2 lb) flank steak, thinly sliced across the grain
118mL (1/2 c.) beef broth
2 tsp oyster sauce
2 Tbsp vegetable oil
1 medium onion, sliced
3 green onions, cut into 1-inch pieces
recipe from Martin Yan


Soak the noodles in warm water until softened, about 30 minutes; drain.

Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.

Combine the beef broth, oyster sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.


Heat wok over medium-high heat. Add the oil, swirling to coat the sides. Add the onions and stir-fry for 1 minute.

Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes.

Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Serve immediately.

Check out the rest of the celebrity chef inspired dishes from the Sunday Supper crew.

Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Ree Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice

Amazing Sides:
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:
Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings:

Martin at ENOFYLZ Wine Blog

Please join on us Twitter for #SundaySupper.  In the evening, we will meet at 6 PM CST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat

Beef Chow Fun
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 250g (1/2 lb) dried wide rice noodles
  • 3 Tbsp dark soy sauce
  • 2 tsp dry sherry or Chinese rice wine
  • 1 tsp cornstarch
  • 250g (1/2 lb) flank steak, thinly sliced across the grain
  • 118mL (1/2 c.) beef broth
  • 2 tsp oyster sauce
  • 2 Tbsp vegetable oil
  • 1 medium onion, sliced
  • 3 green onions, cut into 1-inch pieces
Instructions
  1. Soak the noodles in warm water until softened, about 30 minutes; drain.
  2. Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.
  3. Combine the beef broth, oyster sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.
  4. Heat wok over medium-high heat. Add the oil, swirling to coat the sides. Add the onions and stir-fry for 1 minute.
  5. Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes.
  6. Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Serve immediately.

 

25 thoughts on “Martin Yan’s Beef Chow Fun #SundaySupper

  1. I remember hanging out with my stepbrother, and we’d be amazed at the way that Martin Yan would whack garlic cloves with the flat of his knife and completely crush them. We thought it was impressive and hilarious. The dish sounds delicious as well.

  2. Wow this looks good and so easy! I’m going to try it this week! I got to meet Martin Yan a couple of years ago at a cooking demo–he’s really nice and made for a fun evening. Yan Can Cook on PBS was one of the first cooking shows I ever watched.

  3. I think Yan can cook was one of the first cooking I remember I enjoyed watching ! Love this recipe ! Will try it sometime and remember Yan & his huge wok 🙂

  4. chow fun is my all time favorite Chinese dish. I always get chow fun anytime we get Chinese. I remember watching Yen can cook too. I love his enthusiams and his energy when he cooks. I love watching him as a judge on iron chef as well. This dish looks absolutely amazing. I sure could use some chow fun right now. I’m drooling over here.

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