Beef chow fun with black bean sauce
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Beef chow fun with black bean sauce
  Beef    Beans    Sauces  
Last updated 6/12/2012 1:00:18 AM. Recipe ID 23409. Report a problem with this recipe.
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      Title: Beef chow fun with black bean sauce
 Categories: Oriental, Main dish
      Yield: 4 Servings
    1/2 lb Flank steak
      1 tb Chinese fermented blk. beans
      2    Garlic cloves
           - peeled, chopped
      2 sl Fresh peeled ginger; minced
           - (quarter-sized slices)
      1 lb Fresh rice noodles
      3 tb Peanut oil
      1    Onion; cut into 8 wedges
      1    Green bell pepper; seeded
           - cut into 1-inch cubes
      1 pn White pepper
      1 pn Sugar
      1 tb Soy sauce

MMMMM-----------------------BEEF MARINADE----------------------------
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
    1/2 ts Sugar
      1 ts Cornstarch
      1 ts 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 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.

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Recipe ID 23409 (Apr 03, 2005)

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