Woo Can Cook | Hong Kong Crispy Beef Chow Mein

hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to classic Chinese comfort food dishes with a shot at a Cantonese crispy beef chow mein made using super thin Hong Kong style fresh egg noodles. A quick review for those not familiar, a traditional chow mein as we all know and love it by definition must include some form of fry to the noodle (chow translating to "fry"), not unlike how we made our Panda Express chow mein, Hot and Spicy chow mein, Tomato Beef chow mein, and a few others. If it does not include a fry to the noodles, then it would otherwise be a lo mein, which is a different dish all together.

So! To accomplish this for our version today, we're going to be using a super thin Hong Kong style noodles made with a high content of egg, allowing for the noodle to puff up and fry very nicely in the wok. Bay Area locals may recognize this as the same type of noodle that we use for our crispy garlic noodles at the Woo Can Cook pop up. Finally to go along with all of this, we'll also be assembling a crispy beef made using flank steak and a pinch of baking soda in a technique known as velveting, to help us tenderize what would otherwise be a pretty tough cut of meat without some fun food science trickery. Hope you try it.

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RECIPE (written version):
https://www.woocancook.com/crispy-bee...
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0:00 Hello Hi Everyone!
1:41 Mise En Place (veggies)
2:55 Mise En Place (flank steak)
4:02 Mise En Place (marinade)
4:18 Mise En Place (sauce)
4:51 On The Stove (noodles)
5:40 On The Stove (flank steak)
6:11 On The Stove (stir fry)
6:57 Let's Eat!
8:07 Thanks For Watching!