Beef chow fun
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Chow Fun Noodles | |
| 1 | pounds | Beef flank steak, sliced thin |
| Marinade | ||
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | Egg white | |
| 1 | tablespoon | Peanut oil |
| Additional: | ||
| 7 | tablespoons | Peanut oil for pan-frying |
| 2 | 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) | ||
Directions
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:).