🤤 How Chinese OGs like their Beef Chow Fun (濕炒牛河)

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Watch Daddy Lau teach us how to make this saucy version of beef chow fun, also called beef chow fun with black bean sauce. This dish is an tasty and comforting addition to any meal!
Potato starch: amzn.to/3ylm7Ia
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3juzTEe
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/beef-...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
MWL Beef Chow Fun: • 😊 Dad's ADDICTIVE Bee...
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⏲ CHAPTERS ⏲
00:00 - Cut beef
00:37 - Cutting against the grain
01:36 - Soak black beans
01:57 - Cut bell peppers & onion
02:42 - Mince garlic & ginger
03:12 - Marinate beef
04:05 - Prepare black beans
04:43 - Prepare noodles
05:36 - Noodles prep Q&A
06:12 - On beef chow fun with gravy
06:50 - Prepare sauce
08:00 - Stir-fry noodles
08:54 - Why noodles mushy or lumpy?
09:36 - How to prevent noodles from sticking or breaking
10:28 - Add soy sauce to noodles
11:16 - Cook beef
12:28 - Cook everything together
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

Опубликовано:

25 июл 2024

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Комментарии : 140

@simonesalunga4128 Год назад

I hope Daddy Lau writes a cookbook, because I would definitely buy it in a heartbeat ☺️

@ChuckieT266 Год назад

Same here!!

@margaretchong1450 Год назад

@@ChuckieT266 Me2.

@jedidiah710 Год назад

They have a website of all these recipe

@ChuckieT266 Год назад

@@jedidiah710 I know but I would like a physical copy

@789654123654789 Год назад

That's the point at which we start calling him Lau Sifu, right?

@60Airflyte Год назад

I’ve learned so much about cooking from this man and have been able to add Chinese dishes to my repertoire. Thank you. Good health and happiness to you all.

@Sacto1654 Год назад

Mostly because it the _authentic_ dishes you see in Hong Kong and the Pearl River part of southern China--the first region of really authentic Chinese food known to Americans. It wasn't until the late 1980's on that Chinese cooks from the other regions of China started showing up in the USA and opened restaurants with other types of Chinese food.

@elaineparker855 Год назад

My all time favourite dish! Thank you Daddy Lau for sharing this with us!

@muzaaaaak Год назад

I don’t speak or understand Chinese or Mandarin, if that’s what dad is speaking, but I have to say your dads voice is very soothing and relaxing. I enjoy his native tongue and explaining what he’s doing in each step. Thanks for bringing us authentic and high quality content. You and your family are blessed and we are too to be enjoying these recipes. Thank you!

@kaikaichen Год назад

Daddy Lau is speaking Cantonese. As a semi-fluent Mandarin speaker myself, I wish I could understand him, but alas… There are quite a few similar-sounding words between them, though.

@TM-qj4yr Год назад

He speaks Cantonese which is his native tongue. He is a fantastic cook.

@biggusballuz5405 Год назад

He speaks Cantonese, both Mandarin and Cantonese are dialects of Chinese.

@jw6451 Год назад

he's speaking cantonese with a slight toisan accent

@368chen Год назад

Cannot go wrong with either dry or wet hor fun. Thank you for all of the cooking tips, Daddy Lau! Your dish looks outstanding as usual. I am definitely going to try this recipe out and have your red bean soup for dessert. ❤

@sdo55699 Год назад

Omg I can't believe you made this video...one of my fav dishes. About 20+ years ago back in Boston Chinatown, I used to go upstairs to a food court and one stall made the best of this. Sadly, that court no longer exists, but if your viewers can remember, feel free to me or remind us. Thanks Lau again and again.

@s3trios Год назад

It's probably the same stall that made the roasted chicken leg rice plate - the Boston chinatown dai pai dong was the best.

@cattandneil1504 5 месяцев назад

COOKBOOK definitely needed from Daddy Lau! Definitely learned so much from these videos! Can't wait to try some of these recipes!

@mimichoi2630 5 месяцев назад

I love the way Daddy Lau answered the questions...

@katyyung6247 Год назад

My favorite dish! Love his tips and tricks. Thank you Lau Family!

@Ookamikage13 Год назад

This looks SO YUMMY! I can’t wait to make this one day. Thank you for sharing your amazing family recipes. All the love to you and your family ❤️

@stever456 Год назад

Another amazing way of doing this, and i love the explanations. I really need to do this again and do it your dads way. Thanks!

@jimmygoh6158 Год назад

I love this dish! Your dad is awesome. Please keep it up!

@carolhill8599 Год назад

This beef chow fun looks amazing! I will have to try in! I really respect your dad's cooking knowledge. He had to have spent most of his life cooking and he seems to still enjoy it. Thank you, Randy for bringing this to us. I have made several of the recipes and they were wonderful. Your family is delightful.

@williamzhu972 Год назад

Yummy. I am so inspired by Dad Lau to make these Chinese dishes.

@icobaccaproductions 8 месяцев назад

First time making this and OMG! Amazing, thank you so much for your channel. After nearly 30 years of Chinese cooking at home, I am learning new and exciting dishes. All thanks to you guys, keep up the excellent content.

@tygeryoshi7559 Год назад

I love the comment identifying the difference between a restaurant wok vs an at home wok. Unless you have that giant fire set up for an at home wok, you'll need to modify the way you cook to get that restaurant level of finish. thanks for sharing all these recipes and techniques!~

@MitchDussault Год назад

You can buy an outdoor propane wok burner that gets way closer to the temperature at a restaurant. But you'll need an outdoor area to set it up and not everyone has that. You can use the same tank as your grill if you already have one. Also, cooking with that much heat is a learning curve. Don't expect restaurant results on your first dish. Making sure your mise en place is fully prepped and at arm's length is crucial to not messing around and burning your food.

@rayl5074 Год назад

Love this dish and now I'm going to make it. Thanks for sharing Chef Lau and family!

@celisfe3983 Год назад

My favorite dish thus far! I would like to see Daddy Lau take on Salt and Pepper shrimp!

@ellenyu9556 Год назад

OMG looks so delicious!!! Definitely going to make this! Daddy Lau, you are such a pleasure to watch! Love all your videos! :) Thank you!!!

@TM-qj4yr Год назад

This a wonderful recipe as per usual. I tried your dried Chow Fun recipe, it was so delicious! Thank you very much for sharing your wonderful recipes.

@southsidecarly7427 Год назад

Ahhh looks delicious 🥰Thanks for sharing the video

@lisamessiana1032 Год назад

YES!!🌟Chow Fun with GRAVY!😋👏💕

@NKTran83 Год назад

One of my favorites!! 😋😋😋

@travisutube888 Год назад

sup caau ngau ho is my absolute favorite dish in the world. growing up in san francisco, we would measure the greatness of your local chinese restaurant by this dish. in my opinion, this is a top 5 quintessential cantonese comfort food... and jee yook bang too!

@penpen002 Год назад

YESSSSSSSSSSSSSS!! Thank you! Was waiting for this when you first did the non-gravy one. :D

@sunking25 Год назад

ill give this a try thankyou

@adaleung3165 Год назад

This reminds me of the dim sum restaurant I used to go with my parents when I was younger. After eating dim sum, we always ordered this dish. Now I make it for my family. Passing on the tradition but the memory stays only with me.

@jw6451 Год назад

this is one of my favorite dishes! i also like it with the fish fillets.. amazing!! thank you

@cd1168 9 месяцев назад

Excellent. The best version

@bitandbob1167 Год назад

Daddy Lau is a god among men. I have cooked rice noodles for years and never, EVER, knew or saw that trick for separating them. I SALUTE YOU SIR🫡🫡🫡🫡🫡

@watchersmith806 Год назад

My mom could cook everything I've seen Daddy Lau prepare. This was absolutely my favorite, but I didn't know exactly how to make it. I want to try Chef Lau's version 👍

@elizabethanrose Год назад

I will definitely try this. I even may try it with pork! Thanks Dad!

@mynxeats2360 Год назад

Thank you for the recipe! My sibling loves Beef Chow Fun! gotta make this for him soon haha

@peterc5318 Год назад

one of my favorite comfort foods 😍😍😍

@MadeWithLau Год назад

Join the Canto Cooking Club - bit.ly/3JzhUak Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/beef-chow-fun-with-gravy What’d you think of Daddy Lau’s recipe?

@HungThanh-lo3rd Год назад

I don't know how to store and prepare chowfun when taking it out of the freezer. please make a specific video to guide people. My chow, after being frozen during stir-fry, often sticks together and becomes mushy.

@evelynvaldez1526 Год назад

Wow that’s look so delicious 😋

@bishthis1971 Год назад

Made this twice in the last 10 days for family and friends. Amazing dish. I just need to get faster. Thanks

@jrmint2 11 месяцев назад

50 years ago, when you went to Chinatown for beef chow fun, this was the dish you got 😊

@corislee8219 Год назад

A Big Thank You to Daddy Lau n Randy for amazing yummy food and teaching us all how to cook and appreciate Chinese cooking !! Keep Wok-ing !! 🔥 We love it ❤️💕 Cheers 🎉🎉👍

@singyiu6493 Год назад

劉師傅煮得出色，活得精彩！

@sunartotinor7868 Год назад

One of my favorite!

@svlagonda7417 Год назад

This is one of my favourite Cantonese noodle dishes. Black bean green peppers ho fun or on crispy yellow noodles.

@annabelleattwood Год назад

Wow yummy food watching from uk

@chicanomaestro7103 Год назад

Randy: So how do you heat up the oil in the pan? Daddy Lau: Turn on the fire...

@pokerpariah Год назад

Awesome! This is my favorite version and my favorite noodle dish of any nationality. But the version of this I prefer doesn't have the black beans and peppers, instead it comes with bok choi, mushrooms, carrots, ginger and garlic. Also on the subject of the wok sticking. I was told by a friend that it needs to be a high carbon steel wok which are usually found in Asian grocery stores and not ones you buy off Amazon or Williams Sonoma. You then need to "cure" it with very high heat for some time like at a Chinese restaurant were the burners look like jet engines on afterburner. It creates a surface which is non stick similar to a well seasoned cast iron skillet.

@kadeemsucks1919 11 месяцев назад

Underrated dish. You can find this in some restaurants and it's good.

@kuma9069 Год назад

What fast & expert hands, Lau-Shifu !!

@danarobinson6156 Год назад

Love ❤️ beef chow fun

@trammyluu Год назад

Thank you Sir

@johnnypham2850 Год назад

YUUUUUUUUUM

@zoner__ Год назад

My father would always order...Sop Chow

@kennyfoo2910 Год назад

我十分喜歡這樣做一定要慢慢來做便好啦

@MadeWithLau Год назад

非常感謝您的支持！老劉祝福您和家人健康快樂！

@markshen3280 Год назад

I love zee jiu ngao fun

@Vablonsky Год назад

When I order beef chow fun, I invariably get the dry version (gawn chow ngau haw). It's not that I don't like gravy; but, it's that, over the years, I've come to associate the dry version with wok hei and have come to think of the wet version as somehow dampening that possibility. But, that's really an erroneous assumption. Even Nicole, at the end, spoke of the "smoky" flavor of the noodles as she enjoyed what Daddy Lau had just prepared. Key factors include the nicely seasoned finish on that carbon steel wok that Daddy Lau used and the prongs on that portable burner that properly holds the wok in place. That wok allows for charring the noodles without the risk of quick burning because the concave bottom allows for easy agitation and stirring (to prevent sticking). Also, the version in the video is helped out immensely by the quality of the noodles. They're fresh and apparently pre-cut. Most people will only have access to the refrigerated haw fun in Asian grocery stores that's sold like a brick...consisting of a cold sheet of haw fun that's been folded over onto itself. That stuff is notoriously hard to work with.

@jw6451 Год назад

the good places stir fry the hor fun before they put the gravy on. so you get that wok hei + the good sauce. but most places are too busy or too lazy to do that now, especially outside of asia or in the west

@CrazyYorkX Год назад

For us Chinese, we usually say cut the beef with vertical to the line, cut the pork along the direction of the line, and cut the chicken diagonally to the line.

@grandmundi7107 Год назад

Actually I never used baking soda on flank... It's perfectly tender for a Chinese stirfry.

@jw6451 Год назад

now you know why your flank is never as tender as everywhere else

@jadehom8067 Год назад

One of my fav hor fun dish...it's just missing some chili oil 😉🤣...thx daddy Lau for sharing a great childhood memory with all your viewers 😘🤗💙

@stevennewman4778 Год назад

I don’t think Kikkoman makes chili oil.

@hrhkee 9 месяцев назад

No idea what he is saying but I recognize mastery when I see it

@TetsusaigaDrgn Год назад

Where did your dad buy that wok? Been looking for one for a while. Love your family and channel!

@wynnielaw6055 Год назад

Can your dad teach us how to make Shanghai noodles with pork and shrimp?! 😊

@julybrogna235 Год назад

Yes. Cookbook pls. Love the recipes. Very doable!!!

@user-rd8me6pv5i Год назад

Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁结果很棒！就是这样，非常感谢，我会做的！

@MadeWithLau Год назад

非常感謝您的支持！老劉㊗️您及家人平安快樂！

@sambith Год назад

This looks great! Do you have a link to the gas burner he's using?

@jofoong1493 Год назад

刘老先生你这个视频很好，有问有答，我们更清楚。谢谢你

@MadeWithLau Год назад

不客氣，非常感謝您的支持和肯定！老劉㊗️您和家人健康快樂！

@chino483 Год назад

If I put baking soda after massaging the marinade in, do i wash it afterwards? and how much baking soda do i put for 300g beef. thanks!

@cz908 Год назад

Can teach traditional black chee cheong fun sauce ?

@spacedoggo603 Год назад

I dont have access to fermented black beans but to the black bean sauce. Can I substitute the black beans with it?

@amosrobin4380 Месяц назад

这属于湿炒河粉吗

@MadeWithLau Месяц назад

是的，濕地炒有兩種炒法，一種是混炒，即是將河粉與菜、肉漿汁混在一起炒勻上碟，另一種是我在影片所做的。在下炒了多年，這種炒法佔多數。非常感謝你的關注！老劉㊗️您和家人安康快樂！

@joselynagoncillo8744 Год назад

Here in the Philippines, a fast food outlet sells Chow Fun. But, it's made of rice mixed with some pork or beef and some green stuff. Actually, it's very tasty, and it's almost complete, meaning, one can eat it without any other viands like lumpiang shanghai, sio mai, fried chicken, etc. I don't know what is chow fun. Is it your version, or is it otherwise?

@tangohotellima1895 Год назад

Mrs (daughter-in-law) Lau has a key comment: "...smoky flavour of the noodles is really good..." Home cooked, but with wok-hei!

@howearnchong856 Год назад

Daddy Lau looks great. 👍👍👍👍👍👍

@eriksonyw Год назад

A question for chefs out there, should I really squeeze all the juice (blood) out of the beef before marinating them? I live in the U.S. If looking at it from western cooking's perspective, beef's natural juice inside is often seen as a good thing. Does squeezing all liquid out of the beef prior to marinating makes a better stir-fry in terms of flavor? I hope y'all wouldn't mind my skepticism. And how about pork for stir-frying?

@_LYH_ Год назад

For better tasting horfun, use lard to stirfry the rice noodles to bring out the wok-hei

@bayareacowboy4410 Год назад

劉師傅合府平安！

@MadeWithLau Год назад

非常感謝您的支持和祝福！老劉衷心祝福您闔家平安健康！幸福快樂！

@bluezor1 Год назад

How about a seafood chow fun with clear gravy? 🤤🤤🤤 we tried it at a restaurant and fell in love with it

@IPIP09 Год назад

劉爸爸終於解答左我一直吾明嘅「逆紋切」牛肉👍👍

@MadeWithLau Год назад

好多謝您嘅支持！老劉㊗️您及家人健康快樂！

@markshen3280 Год назад

Can the rice noodles be substituted with vermicelli?

@jw6451 Год назад

it can but then it's not the same dish. the dish specifically calls for "hor fun" or the flat rice noodle. tho the toppings would really be good with any noodle! try it out :D

@KarenLum Год назад

What cut of steak did you use?

@atcuttyclub Год назад

Wok Hei ALL DAY

@shasey Год назад

If my hor fun is bought from wet market, so I need to wash it first?

@kuma9069 Год назад

We would love to contribute & support, but we live in Spain where money is very tight. 🙏

@jofoong1493 Год назад

👏👏👏👍👍👍❤️❤️❤️❤️❤️

@keithweisberger6777 Год назад

I have been watching your videos for a couple years now and must say I love them all. I am going to have a tough time making this recipe Keto friendly to suit my dietary needs, but, dammit, a man's gotta do what a man's gotta do. I just hope my keto friendly molecular gastronomy egg noodles will work for this if I make them into sheets and cut them like wide rice noodles (rice noodles = carbs = a big no-no on keto). As I'm waiting for a new blender to arrive from Amazon, I'll have to wait to try this, but it'll be the first thing I make with the new noodles. The steak's already in the freezer, waiting. Thanks, all of you, for doing this. My father and I really love what I've made from your father's offering, so far, and I hope this continues for years to come.

@AlicexTotoro Год назад

i love the one with bitter melon!!

@lilmamarogue1073 Год назад

Wonderful 😃

@jimzthegreat Год назад

Why do I have a feeling papa lau speaks taishanese

@K3L1evt Год назад

👏👍🙏

@cmaur811 Год назад

Looks good except for green pepper- takes over.

@jennifertan7079 Год назад

Has Daddy Lau ever used ginger juice to tenderise beef or even lamb/mutton? It does make the meat very tender. Does Daddy Lau have any comments?

@HungThanh-lo3rd Год назад

@gryhze Год назад

I’ve been told smashing the black beans with the butt end of the cleaver handle in a bowl adds to the wok hay.

@yohannessulistyo4025 Год назад

This is how my Cantonese grandma makes beef stir fry as well, she is also "Lau" (Liu in Mandarin Chinese). As most Cantonese does, she cooks to relieve stress LOL. The ingredients are not really Chinese (bell peppers - American origin), so this is clearly a modern take. One thing that must be taken with caution is how you fry the kway teow (flat rice noodle). In our old house, we have outdoor kitchen that has that 250,000+ Btu rated burner that can burn kerosene like rocket engine. For environmentally friendlier solution, you can use Japanese binchotan charcoal that burns white hot. The heat will quickly polymerise (season) the wok with oil, turning it anti-stick, and produce wok hay quickly without burning the ingredients you are stir frying. Asian foods, especially Indochinese & Southern Chinese one is rich with aroma and smell, thus wok hay is very important giving your char kuey teow that unmistakeable oily smokiness smell that is surprisingly good even without seasoning. In Siantar, Indonesia (mostly Hokkien folks), they only fry the kuey teow with vegetable oil and a bit of MSG for seasoning without salt! They just serve it with stir fried bean sprouts, choy sum, or bok choy - and voila instant savoury low sodium vegetarian meal. For normal home cook without that outdoor burner or when using western saucepan, we have to overcompensate with the sauce game.

@lilmamarogue1073 Год назад

I made Chinese chicken last night. 😋

@markshen3280 Год назад

Can this recipe be used with sliced (prepared) SUKIYAKI beef bought in supermarket, so to safe time slicing the meats slice by slice ?