beef chow fun

Categories
Chinese
Beef
Yield
6 servings
MeasureIngredient
10  Chow Fun Noodles
1 pounds Beef flank steak, sliced thin
  Marinade
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
Egg white
1 tablespoon Peanut oil
  Additional:
7 tablespoons Peanut oil for pan-frying
Cloves garlic, chopped fine
1 slice Ginger, cut julienne
1 tablespoon Fermented black beans (dowsee)
1 tablespoon Dry sherry
½ medium Yellow onion, sliced
½  Green bell pepper cut julienne
  Sauce:
¼ teaspoon MSG (opt)
1 tablespoon Dark soy sauce
¼ teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
  Final:
1 cup Fresh bean sprouts
  Chinese parsley (garnish)

Slice the chow fun into noodles about ½ inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.

Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown.

Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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