Celebrating Chinese New Year with Cantonese Style Chow Mein

Even though Chinese New Year has already come and gone it is never too late to celebrate with a good Chinese meal.  Growing up in Hong Kong I enjoyed a lot of authentic Chinese dishes so I am always looking for new recipes to add to my repertoire so that I can enjoy that same taste at home.  One of the things that I love about cooking Chinese food is that with a little practice you will find it really isn't all that hard to do on your own.  I cook a Chinese dish at least once a week, and it is a lot cheaper to do at home then to go out. 

Cantonese Style Beef Chow Mein

1 lb sirloin beef, sliced

1/4 c. rice wine

1 Tbsp soy sauce
1/4 tsp sugar

1 tsp Chinese 5 spice
 8 oz fresh thin Chinese egg noodles* (you could also use ramen noodles)
1 tsp finely chopped peeled fresh ginger

1 tsp finely chopped garlic

3 scallions, cut into 2 1/2-inch pieces

1 c. of carrots, diced (2.5 oz.)

2 1/2 c. bok choy, cut into 2 1/2-inch pieces (6 oz)

peanut oil
Chinese Brown Sauce

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

 

Place noodles in something like a cake pan so it forms to the pan as it cools.

Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Sprinkle Chinese Five Spice over the beef and then place in a bowl with the 1/4 c. rice wine, 1 Tbsp. soy sauce and 1/4 tsp of sugar. Let beef marinate at room temperature while preparing remaining ingredients. 

Heat frying pan over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully slid the noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

Heat frying pan over high heat again, 1 tablespoon peanut oil to the pan making sure to coat. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, rotate sides of the meat and cook until it is browned but still pink in center, about 1 minute. Transfer meat and any juices to a plate. 

Add 1 tablespoon peanut oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add carrots and stir-fry until softened, about 3 minutes. Add bok choy and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes, toss in beef. 

Add Chinese Brown Sauce; stir to coat. Return mixture just to a boil, then pour over noodle cake.