What is Beef Kow? A Tasty Chinese-American Classic Worth Trying

Beef kow, also known as beef chow fun, chow fun, or hor fun, is a delicious and iconic Chinese-American dish that has been popular on North American Chinese restaurant menus for decades. But what exactly is beef kow, and what makes it so tasty and memorable?

A Brief History of Beef Kow

Beef kow has its origins in the Guangdong province of southern China The dish was likely first created by Cantonese immigrants who came to North America in the 1800s and early 1900s and opened some of the first Chinese restaurants catering to non-Chinese customers

To appeal to Western tastes, these pioneering chefs created what we now know as Chinese-American cuisine – dishes like beef kow that combine Chinese cooking techniques and ingredients with a flavor profile more familiar to the Western palate. Beef was not commonly eaten in China at the time, but was embraced in the US, making it a prime protein for these new fusion dishes.

The name “beef kow” or “chow fun” comes from the Chinese words for the primary ingredients – “chow” meaning stir-fried and “fun” referring to the soft, wide rice noodles that the dish is served over. Though the linguistically correct Romanized spelling is more like “chao fan,” North American Chinese restaurants have long spelled it as “chow fun” on their menus.

The Quintessential Ingredients

So what exactly goes into beef kow? Here are the key ingredients that come together to create the signature taste and texture:

• Tender slices of beef: Flank, sirloin, or rib-eye steak are most commonly used. The beef is cut across the grain into thin 2-3 inch long strips.

• Soft, wide rice noodles: Fresh or dried rice noodles provide the starchy base of the dish. The noodles are pale white and around 1/4 inch wide.

• Aromatics like garlic, ginger and scallions: This trinity of Chinese flavoring agents lend beef kow its aromatic essence. They are stir-fried with the beef to perfume the noodles.

• Soy sauce, oyster sauce and sesame oil: These impart the dish’s distinctive flavor profile – an umami, salty-sweetness.

• Veggies like bok choy, carrots, mushrooms and bean sprouts For crunch and color contrast Some restaurants also add pineapple or water chestnuts

• A sticky brown sauce: The dish is bound together by a rich Chinese brown sauce flavored with soy sauce, hoisin, spices and starch.

The Cooking Method

Beef kow is made using the Chinese stir-frying technique. This quick, hot wok cooking seals in the beef’s juices while also lightly charring the exterior.

The aromatic mix of ginger, garlic and scallions is fried briefly before the beef is added. Once the beef is just cooked through, the vegetables are tossed into the wok and coated in the flavors.

The sauce ingredients are added last and allowed to simmer until thickened. The sauce clings nicely to the noodles, beef and vegetables when poured over the top right before serving.

When made properly in a screaming hot wok, beef kow is a party in your mouth – you get sweet, salty, savory and spicy all in one bite! The soft noodles and tender beef against the crunchy veggies and zesty sauce makes for an irresistible combination of textures as well.

Common Variations

There are many variations of beef kow found on Chinese restaurant menus. Some common ones include:

• Seafood kow: shrimp, squid, scallops and imitation crabmeat replace the beef.

• Chicken kow: sliced chicken breast or thigh meat stands in for the beef.

• Vegetable kow: for vegetarians, strips of tofu or seitan join the veggies.

• Singapore-style noodles: this version adds curry powder and sometimes replaces the wide rice noodles with thin vermicelli.

Tips for Making Great Beef Kow at Home

Want to recreate this takeout classic at home? Here are some tips for beef kow success:

• Use a very hot wok or skillet: You need screaming high heat to properly sear the beef and crisp-tender vegetables. Let your pan get ripping hot before adding any oil or ingredients.

• Get the sauce consistency right: The ideal texture is a glaze-like consistency that lightly coats the other ingredients. Be sure to allow the starch to properly thicken the liquid when making the sauce.

• Don’t overcook: The beef should be just barely cooked through and the vegetables still crisp. Extended cooking will cause everything to get mushy.

• Toss everything together: Mix the sauce through the entire dish right before serving so the noodles absorb maximum flavor.

• Garnish with extra scallions and sesame seeds: This adds color and that finishing touch of flavor. Fried shallots are another tasty topping option.

Beef Kow is a Must-Try Chinese Restaurant Classic

From its Cantonese immigrant origins to its lasting popularity on North American Chinese menus, beef kow is a uniquely Chinese-American creation. With its tasty sauce, tender beef, fresh veggies and satisfying noodles, beef kow delivers on all levels. The dish is also endlessly adaptable to different tastes and dietary needs.

For veteran lovers of Chinese food, beef kow is a beloved go-to choice that evokes nostalgia for Chinese restaurants of yesteryear. For newcomers, it’s a great intro to the wok-seared, bold flavors of Chinese cuisine. However you slice it, beef kow is a classic worth trying if you’ve never had the pleasure – just be prepared to enjoy every last tasty bite!