*  Exported from  MasterCook  *
 
                    Beef Chow Fun with Black Bean Sauce
 
 Recipe By     :  Joyce Jue
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic: Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Flank steak
    1      tablespoon    Chinese fermented black  beans
    2                    Garlic cloves -- peeled -- chopped
    2      slices        Fresh peeled ginger -- minced
    1      pound         Fresh rice noodles
    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
                         -----BEEF MARINADE-----
    2      teaspoons     Dark soy sauce
    2      teaspoons     Rice wine or dry sherry
      1/2  teaspoon      Sugar
    1      teaspoon      Cornstarch
    1      teaspoon      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.  This chow fun recipe comes from Joyce 
 Jue’s book, “Asian Appetizers” (Harlow & Ratner, 1991).  JOYCE JUE - PRODIGY 
 GUEST CHEFS COOKBOOK
 
 
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