Beef chow fan

[@adsjar]

Very thoughtful of you to show the pan method. Thank you so much!

[@TasteofAsianFood]

You're welcome 😊

[@sheilast.martin4208]

thank you for providing both options of the wok and a non stick pan. as always great food and fantastic presentation

[@TasteofAsianFood]

Thank you and I hope you will enjoy the noodles.

[@strictlyquality]

Greetings from Texas and thank you for doing these videos, I grew up in Louisiana and considered a Cajun and we love cooking, we love good food, love Rice and spicy foods. I grew up loving Chinese/Asian food and still do to this day. I love following your recipes to cook Asian food and I have cooked some great meals following you. Keep up the great work and thanks again for helping us to create some amazing Asian Dishes.

[@TasteofAsianFood]

Thank you.

[@justinat1525]

This is my second dish from your channel and lets just say that i am writing down all your recipes. Your precise explanation of cooking food makes cooking so enjoyable and it is absolutely delicious!! Thanks all the way from Canada

[@Esgrth]

Away from Malaysia for my studies. The recipes always remind me of home and the presentation always makes it easy for me to follow along.

[@TasteofAsianFood]

Give it a try and I hope you will enjoy it.

[@suraziworld931]

Yes you are professional chef

[@razelmaymiles7323]

Thanks for sharing... I was there in Malaysia last year .... I love the taste😋😋😋

[@virosasam2704]

Merci chef.je vais essayer la recette

[@TasteofAsianFood]

You are welcome 😊

[@phuongkern8027]

It looks soooo Gooood and easy! BUT, my noodles always fall apart and doesn’t look appetizing at all. I don’t what I did wrong! Thank you very much for teaching me one of my most favorite recipes. 🙏❤️

[@jeanlow129]

If your noodles are cold from the refrigerator, microwave them for 20 to 30 seconds to warm them slightly. This will make it easier to separate them.

[@TasteofAsianFood]

Thank you for your input.

[@Unforgettable0219]

Looks so good and yummy! Can we use chicken instead of beef? Thanks!

[@TasteofAsianFood]

Sure, cook slightly longer as the chicken needs more time.

[@comfortcooking3532]

Really nice recipe

[@TasteofAsianFood]

Thank you

[@user-di2on5gl2d]

My favorite 😘

[@SkillCuisine]

You are professional chef your cooking style is mind blowing brother and I'm from Pakistan! 💖🤩

[@tonylai6702]

Looks like a healthy version 牛河, with much less oil than those we have outside

[@Ram-69]

Chef, are u from Malaysia?

[@TasteofAsianFood]

I am a Malaysian living in Kuala Lumpur😊

[@annajames8122]

Can I put the noodles under running water to wash the smell off?

[@TasteofAsianFood]

Can

[@Li.Siyuan]

干炒牛河 - Dry fried cow river???

[@jennifertan7079]

I noticed you did not use Ginger or ginger juice to marinade the beef. Am concerned that the beef might be tough.

[@jennifertan7079]

What is your advice?

[@bschoi83]

a tiny bit of baking soda marinading in the beef or 15-20 mins is the chinese restaurant secret to super tender beef.. enough to coat the beef evenly, but not enough to make it make it taste "soapy" and bitter. The high akaline/pH of baking soda will neutralize the acid, and make it hard for the surface of the beef to tighten up during cooking, keeping the inside tender and moist.

[@jc1157]

Its the same as char koay teow! Similar to Thai Pad See Ewe.

[@GodsObedientChild-Deuteron6262]

So DELICIOUS🍜😋👌✨🙌💕!!!

[@Anonimul921]

👍👏

[@lovewillwinnn]

Mouth is watering. 💦

[@saijaicheunarom5388]

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[@cumbumsamayal8471]

Very nice brother visit our house and connected frd

[@wmleongjr]

P.