What is Beef Kow? A Guide to This Classic Chinese-American Dish

Beef kow, also known as chow steak kow or steak stir fry, is a beloved dish that can be found on many classic American Chinese restaurant menus. But what exactly is beef kow? This guide will explain everything you need to know about this tasty beef and vegetable stir fry.

What is Beef Kow?

Beef kow is a Chinese-American stir fry made with sliced beef, vegetables, and a flavorful brown sauce. The name “kow” or “kau” comes from the Cantonese word meaning “pieces” or “chunks.”

Traditionally beef kow contains larger pieces or chunks of tender steak rather than thin slivers of meat. These hearty slices are stir-fried with onions peppers, and other vegetables then simmered in a seasoned sauce. Crisp bok choy or other greens are often served as a bed underneath the saucy beef.

The sauce has an umami flavor profile drawing from Asian ingredients like soy sauce, oyster sauce and sesame oil. Some versions also incorporate American flavors like ketchup and Worcestershire sauce. This melding of East meets West is characteristic of classic Chinese-American dishes.

Origin of Beef Kow

Beef kow has its roots in the Chinese-American community Chinese restaurants adapted their cooking to appeal to American tastes Large steakhouse-style cuts were foreign to traditional Chinese chefs,

To create a dish reminiscent of American beef stew or steak dinners, Chinese cooks began stir-frying tender steak slices in a sauce laced with touches of ketchup, Worcestershire and other Western ingredients familiar to Americans.

The hearty slices or “kow” of beef with vegetables in a brown sauce became a menu staple in many neighborhoods. It was likely first created in the mid-20th century and peaked in popularity in the 1970s and 80s.

Ingredients in Beef Kow

While recipes can vary, typical ingredients in beef kow include:

• Beef – Usually tender cuts like ribeye, sirloin, flank or tri-tip, sliced
• Onions, bell peppers, carrots – The classic stir-fried veggies
• Bok choy, choy sum or napa cabbage – Served under the beef
• Soy sauce, oyster sauce – For the sauce
• Sesame oil, white pepper – Added flavor
• Ketchup, Worcestershire (optional) – American touches
• Cornstarch – To thicken the sauce
• Rice or noodles – Served on the side

The sliced vegetables provide crunch and color contrasted by the tender beef. The sauce ingredients strike a balance of sweet, salty, savory and aromatic flavors.

How to Make Beef Kow Step-By-Step

Making restaurant-style beef kow at home is easy. Follow these simple steps:

Prep the ingredients – Slice the beef into 1-inch chunks. Cut the vegetables into bite-sized pieces. Make the sauce mixture.

Marinate the beef (optional) – Toss cubes with baking soda, oil, salt and cornstarch. Let sit briefly.

Stir-fry the vegetables – Heat oil in a wok over high heat. Stir-fry onions, peppers and/or other veggies until starting to soften. Set aside.

Cook the beef – Sear cubed steak in batches in hot wok without stirring too much. Cook to desired doneness.

Make the sauce – Add prepared sauce ingredients to wok. Simmer until thickened.

Serve over vegetables – Place stir-fried vegetables on a plate. Top with beef and sauce. Enjoy with rice or noodles!

Stir-frying the components separately ensures everything is perfectly cooked. The key is using very high heat to sear the beef.

Tips for the Best Beef Kow

Follow these tips for flavorful, restaurant-quality beef kow at home:

• Use tender steak cuts like ribeye, sirloin, tri-tip or flank.

• Cut beef into 1-inch chunks to enable quick, high-heat cooking.

• Marinate beef briefly to enhance flavor and tenderness.

• Sear beef in batches without stirring too much for a nice brown crust.

• Cook vegetables just until crisp-tender before adding sauce.

• Use an umami-rich sauce with ketchup, oyster sauce, soy sauce, etc.

• Serve over blanched bok choy, napa cabbage or choy sum.

• Accompany with steamed jasmine rice or noodles.

The hearty slices of steak make this dish satisfying. Wok cooking at high heat is also the key to flavor.

How to Store and Reheat Leftovers

Beef kow leftovers will keep for 4 to 5 days refrigerated. To freeze, allow leftovers to cool completely and transfer to airtight containers. Frozen leftovers will keep for 2 to 3 months.

To reheat, place refrigerated or frozen beef kow into a saucepan with a splash of water. Gently simmer over medium-low, stirring occasionally, until heated through. Add extra sauce or water if needed.

Enjoy leftovers over freshly cooked rice. The sauce and beef will absorb even more flavor overnight!

Popular Variations

While the classic version with steak remains popular, beef kow has spawned some delicious variations:

• Chicken or pork kow – Substitute sliced chicken breast or thin pork chops.

• Seafood kow – Use shrimp, scallops, calamari or a combination.

• Vegetable kow – Swap out the meat for stir-fried mushrooms, tofu or eggplant.

• Singapore noodles – Toss thin rice noodles into the dish along with scrambled eggs.

Almost any protein or vegetables can be adapted to the basic kow format of stir-fried ingredients in a flavorful sauce.

Why Beef Kow Became So Popular

There are several reasons why beef kow gained widespread popularity on American Chinese menus:

• It adapted steakhouse flavors for Chinese wok cooking.

• The larger slices of meat appealed to American tastes.

• Familiar ingredients like ketchup and Worcestershire helped diners embrace new flavors.

• It was budget-friendly, stretching small amounts of steak.

• The dish was filling and satisfying yet still light and fresh-tasting.

• Quick wok cooking delivered lots of flavor.

Blending Chinese cooking methods with American tastes and ingredients resulted in a dish that appealed to a broad audience. The hearty yet fresh-tasting beef kow delivered big flavors without a high price tag.

Enjoy Classic Beef Kow at Home

Beef kow offers diners a taste of nostalgia and a satisfying meal all in one. With its tender steak slices bathed in a savory brown sauce, it’s no wonder this beef stir fry dish became a menu staple. The contrast of textures between the vegetables and steak along with the sweet, salty flavors of the sauce come together beautifully.

For a taste of old neighborhood American Chinese restaurants, give beef kow a try in your own kitchen. Fire up the wok to sear-char those beef chunks to perfection. Enjoy this classic over steamed rice for a trip down memory lane.