Beef Chow Fun With Black Bean Sauce Recipe




Beef Chow Fun With Black Bean Sauce Ingredients

1/2 lb flank steak
1 tbsp chinese fermented blk. beans
2 garlic cloves peeled, chopped
2 slice fresh peeled ginger, minced (quarter-sized sl
1 lb fresh rice noodles
3 tbsp peanut oil
1 onion, cut into 8 wedges
1 green bell pepper, seeded cut into 1-inch c
1 pinch white pepper
1 pinch sugar
1 tbsp soy sauce

BEEF MARINADE

2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1/2 tsp sugar
1 tsp cornstarch
1 tsp peanut or sesame oil

A Recipe for
Beef Chow Fun With Black Bean Sauce

 

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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This is a recipe for Beef Chow Fun With Black Bean Sauce from the recipe cookbook of Recipes-to-go (Meat)


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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Beef Chow Fun With Black Bean Sauce

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.







Beef Chow Fun With Black Bean Sauce Directions

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.

Serves: 4

 

 

 

 

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