---------- Recipe via Meal-Master (tm) v8.02
  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
 -----------------------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.