Beef Chow Fun
Ingredients
10 each chow fun noodles
1 lb beef flank steak, sliced thin acros, s the grain
MARINADE
1 tbsp dark soy sauce
1 tbsp cornstarch
1 each egg white
1 tbsp peanut oil
ADDITIONAL
7 tbsp peanut oil for pan-frying
2 each cloves garlic, chopped fine
1 each slice ginger, cut julienne
1 tbsp fermented black beans (dow see), ri, nsed
1 tbsp dry sherry
1/2 medium yellow onion, peeled and sliced
1/2 each green sweet bell pepper cored & cut, julienne
SAUCE
1/4 tsp msg (opt)
1 tbsp dark soy sauce
1/4 tsp sugar
1 tbsp dry sherry
1 pinch white pepper
1 tbsp oyster sauce
FINAL
1 cup fresh bean sprouts
1 chinese parsley (garnish)
Preparation
Slice the chow fun into noodles about 1/2 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.
Servings: 6
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