At Mein Chinese Restaurant in Asiatown, chef Jack Tran creates Cantonese for the soul. From one-bowl meals of authentic Hong Kong-style wonton noodle soup, to hand-pulled cold chicken, squid ink fried rice or the juiciest char siu barbecue pork, dishes are affordable and great for sharing family style.
Of the many excellent noodle options, one of the most popular is the beef with broccoli pan-fried hor fun. Tran riffs on the Vietnamese “pho ap chao” (pan-fried pho) to create a crispy pancake from the noodles, topping them off with stir-fried beef and broccoli in a savory brown gravy that softens the noodles in a wonderful contrast of flavors and textures.
RECIPE
½ pound beef (rib-eye or flank steak)
10-12 ounces fresh flat rice noodle (banh pho tuoi, available in Asian grocery stores in24- to 32-ounce packages)
½ pound Chinese broccoli (gai lan)
6-8 tablespoons vegetable oil
1 teaspoon minced garlic
3-4 tablespoons Chinese cooking wine
BEEF MARINADE
¼ teaspoon salt
2-3 teaspoons of water
½ teaspoon cornstarch mixed with 1 teaspoon water
1 teaspoon vegetable oil
SAUCE
1½ tablespoons oyster sauce
1 teaspoon mushroom dark soy sauce
2 teaspoon sugar
¼ teaspoon MSG (optional)
2 teaspoon cornstarch
¼ teaspoon ground white pepper
4-5 ounces chicken broth
Instructions:
Prep:
Thinly slice beef, then add marinade ingredients. Mix evenly and set aside.
Wash Chinese broccoli thoroughly, then chop into 2-inch segments. Set aside.
Combine oyster sauce, mushroom dark soy sauce, sugar, MSG (optional), cornstarch, ground white pepper and ¾ of the chicken broth in a bowl and mix well. Set aside.
Heat rice noodles in the microwave for 4 minutes on 50 percent power to soften. Quickly pull apart the noodle strands so that they are no longer sticking together. Set aside.
Cook: Using a wok or flat nonstick pan, heat 4-6 teaspoons vegetable oil on medium-high. Add rice noodles to the pan, spreading them out so that they form a thin round pancake in the bottom. Swirl the pancake in the pan every 20-30 seconds to keep the noodles from burning.
Once the noodles are lightly browned on one side (about 3 minutes), flip the pancake over and cook for the same amount of time on the other side. When both sides are crisp and golden, remove from heat and drain excess oil on a plate lined with paper towels. Set aside.
Heat 2 tablespoons of oil on medium-high heat. Add sliced marinaded beef to pan and cook until medium-rare (about 30 seconds). Remove beef from pan and set aside.
Heat 1 tablespoon of oil on high heat. Add minced garlic and brown for 30 seconds. Toss in Chinese broccoli, then add Chinese cooking wine and remaining chicken broth. Cook 30-45 seconds until broccoli is bright green. Add sliced beef and sauce into pan and cook for another minute, tossing the pan to evenly distribute the ingredients. Adjust seasoning to taste and remove from heat when sauce has thickened.
More Information
Mein 9630 Clarewood Suite A13 ★ 713-923-7488 ★ eatmein.com
Plate rice noodle onto a serving dish, then carefully pour broccoli, beef and sauce, and finish off with a dash of white pepper. Serve immediately.
Makes 1 serving
From Jack Tran, Mein Chinese Restaurant
The Link LonkOctober 29, 2020 at 07:00PM
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Houston Recipes: Jack Tran’s Beef Broccoli Pan-Fried Hor Fun from Mein Chinese Restaurant - Houston Chronicle
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