Beef Chow Fun

Chef Irvin Van Oordt’s rendition of this Cantonese classic is pure Chinese comfort food. Richly marbled Maryland brisket gets a 24-hour soak in black vinegar, ginger, and garlic, then is seared in a hot wok with bean sprouts, scallions, and fat, chewy rice noodles. Attention, vegetarians: An off-menu eggplant version is just as satisfying.

Washingtonian

Jan 18, 2018