Beef
Chow Fun w/Black Bean Sauce
1/2 lb. flank steak
1 Tbsp. Chinese fermented black beans
2 cloves garlic chopped
2 quarter-size slices ginger minced
1 lb. fresh rice noodles
3 Tbsp. peanut oil
1 onion cut into 8 wedges
1 green bell pepper cut into 1-inch cubes
1 pinch white pepper
1 pinch sugar
1 Tbsp. soy sauce
Beef Marinade
2 tsp. dark soy sauce
2 tsp. rice wine or dry sherry
1/2 tsp. sugar
1 tsp. cornstarch
1 tsp. peanut or sesame oil
Cut the beef into 1/4-inch thick by 1-1/2-inch long by
1/2-inch wide slices; put into a bowl and toss with the beef
marinade. Set aside. Cover the black beans with water until
soft, about 5 mins. Drain and rinse off excess salt with
water. Place in a small bowl and mash together with garlic and
ginger into a coarse paste; set aside. Separate the strands of
rice noodles. Set aside. Over high heat, preheat the wok until
hot. Add half the oil and swirl it to coat the sides. When the
oil is hot, add the beef; toss until the beef loses its
redness, about 30-45 seconds. Remove to a bowl; set aside. Add
remaining oil to wok. While the oil is warming add the black
bean mixture; stir-fry until fragrant, about 10 seconds. Over
high heat, add the onions and bellpeppers; stir-fry until they
begin to soften but are still crisp, about 1 min. Add the rice
noodles; stir-fry to coat the strands with seasoned oil, about
30 seconds. Add the white pepper, sugar, and soy sauce; toss
until evenly distributed. Return the beef; toss a few turns to
mix in. Transfer to a serving platter. Serve immediately.
Serves 4. **We like it spicy, so I generally put in 4 to 6
sliced Serrano chiles or Thai chiles.
