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RECIPE: http://seonkyounglongest.com/beef-chow-fun
?What I Used in this Video?
Shaoxing Wine http://amzn.to/2rGIW8k
Light Soy Sauce http://amzn.to/29KzR5T
Dark Soy Sauce http://amzn.to/1RTHGR3
Wide Dry Rice Noodles (I didn’t use this, but this is what you can use instead the fresh rice noodles I used) http://amzn.to/2rHdTca
Lodge 14 inch Cast Iron Wok http://amzn.to/2pYHYQC
Portable Gas Stove http://amzn.to/2pO3wj1
Boos Cutting Board http://amzn.to/2pdUrj8
Canon EOS Rebel T5i with 18-135mm STM Lens
http://amzn.to/1TmuybA
Canon EOS 70D with 55-250mm STM Lens
http://amzn.to/1T6BOtk
TonyMoly Shocking Lips #1 Pink Shocking http://amzn.to/2gLSAx8
Beef Chow Fun
Serves 2
Ingredients
For the Beef
8 oz beef chuck, sliced into 1/4-inch thick (you can substitute to any cut of beef you prefer)
1 tsp light soy sauce
1 tsp shaoxing wine
1 tsp cornstarch
1/4 tsp baking soda
1/8 tsp white pepper (you can substitute to black pepper)
For the Sauce
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp dark soy sauce (optional, it’s for color)
1 1/2 tsp sugar
1/8 tsp white pepper (you can substitute to black pepper)
2 Tbsp water
For Stir Frying
2 Tbsp cooking oil (high smoke point oil recommended)
2 cloves garlic, chopped
1 oz ginger, chopped
10 oz fresh chow fun noodles (you can substitute to 5 oz wide dry rice noodles, please see the note), room temperature and separated
4 oz Chinese garlic chive or green onion, cut into 1 1/2-inch long pieces
4 oz beansprouts
1/2 tsp sesame seeds
source
