Beef Chow Fun with Black Bean Sauce
Beef Chow Fun with Black Bean Sauce recipe
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef, flank steak (london broil)
|
|
| 1 | tablespoon |
black beans, fermented
chinese |
* |
| 2 | cloves |
garlic
minced |
*
|
| 2 | slices |
ginger root
fresh, minced |
|
| 1 | pound |
rice noodles
fresh |
|
| 3 | tablespoons |
peanut oil
|
|
| 1 |
onions
cut into 8 wedges |
|
|
| 1 |
green bell peppers
seeded and cut into one inch cubes, or sugar snap pea, or bok choy, or a combination |
*
|
|
| 1 | pinch |
white pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| Marinade | |||
| 2 | teaspoons |
soy sauce, dark
|
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
sesame oil
or peanut oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef, flank steak (london broil)
|
|
| 15 | ml |
black beans, fermented
chinese |
* |
| 2 | cloves |
garlic
minced |
*
|
| 2 | slices |
ginger root
fresh, minced |
|
| 453.6 | g |
rice noodles
fresh |
|
| 45 | ml |
peanut oil
|
|
| 1 | each |
onions
cut into 8 wedges |
|
| 1 | each |
green bell peppers
seeded and cut into one inch cubes, or sugar snap pea, or bok choy, or a combination |
*
|
| 1 | pinch |
white pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| Marinade | |||
| 1E+1 | ml |
soy sauce, dark
|
|
| 1E+1 | ml |
rice wine
or dry sherry |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
or peanut oil |
|
Directions
CUT THE BEEF into ¼ inch thick by 1½-inch long by ½-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 minutes.
Drain and rinse off excess salt with water.
Place in a small bowl and mash together 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-to-45 seconds.
Remove to a bowl; set aside.
Add the remaining oil to the 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 peppers; stir-fry until they begin to soften but are still crisp about 1 minute.
Add the rice noodles; stir-fry to coat the strands with seasoned oil, for 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.
