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Home Cooking 7

Stir Frying Beef Chunks Lightly Coated with Toasted Rice Flour

Jim Leff | Jun 29, 201609:16 AM

I made the beef chow fun recipe from Grace Young's "Stir-Frying to the Sky’s Edge" (here's the recipe, courtesy of Toronto Star:

It turned out pretty good for a first try. Photo:

Young calls for a touch of corn starch with the beef, and while I'm not generally a fan of corn starch in Chinese food, I think I've always enjoyed beef chow fun beef that's even more starch-coated. I like that slight slipperiness.

But then it hit me....what about khao kua, Thai toasted sticky rice flour (the stuff used in larb...I prefer when they use a lot)? What would happen if you lightly coated the beef chunks in khao kua? Would that work?

I just found a larb recipe that explains how to make your own khao kua:

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