Beef chow fun with black bean sauce

Yield: 4 servings

Measure Ingredient
½ pounds Flank steak
1 tablespoon Chinese fermented black beans
2 Garlic cloves peeled, chopped
2 slices Fresh peeled ginger, minced (quarter-sized slices)
1 pounds Fresh rice noodles
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
½ teaspoon Sugar
3 tablespoons Peanut oil
1 Onion, cut into 8 wedges
1 Green bell pepper, seeded cut into 1-inch cubes
1 pinch White pepper
1 pinch Sugar
1 tablespoon Soy sauce
1 teaspoon Cornstarch
1 teaspoon Peanut or sesame oil


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 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-to-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 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, 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.

This chow fun recipe comes from Joyce Jue's book, "Asian Appetizers" (Harlow & Ratner, 1991).


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