Beef Chow Fun
Chow Fun Noodles
1 lb beef flank steak, sliced thin across the grain
1 TBS dark soy sauce
1 TBS cornstarch
1 egg white
1 TBS peanut oil
7 TBS peanut oil for pan-frying
2 cloves of garlic, finely chopped
1 slice of ginger, 25 cent piece, cut julienne1 TBS fermented black beans
(dow see) rinsed
(these are vital for the flavor)
1 TBS Chinese rice wine or dry sherry
1/2 medium yellow onion, peeled and sliced
1/2 green sweet bell pepper, cored and cut julienne
1/4 tsp. MSG (optional)
1 TBS dark soy sauce
1/4 tsp sugar
1 TBS Chinese rice wine or dry sherry
pinch white pepper
1 TBS oyster sauce
1 cup fresh bean sprouts
Cilantro for garnish
Slice chow fun noodles about 1/2-inch
wide...you can oil the noodles a bit
before slicing so that the strands
will not stick together.
Slice the meat and mix the marinade.
Marinate the meat for 15 minutes.
Heat the wok and add 2 TBS 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 TBS
of the peanut oil, along with the
garlic and ginger.
Stir fry for a moment and add the
rinsed black beans and the sherry.
In this stir fry the onion and
green pepper, just until very hot.
Remove to the serving platter.
Heat the wok a third time and add
2 TBS of the peanut oil and the
meat.
Stir fry 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.
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