Recipe - Beef Chow Fun With Black Bean Sauce

One half pound Flank steak
1 tablespoon Chinese fermented blk. beans
2 Garlic cloves
peeled, chopped
2 sl Fresh peeled ginger; minced
(quartersized slices)
1 pound Fresh rice noodles
3 tablespoon Peanut oil
1 Onion; cut into 8 wedges
1 Green bell pepper; seeded
cut into 1inch cubes
1 pn White pepper
1 pn Sugar
1 tablespoon Soy sauce

BEEF MARINADE
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
One half teaspoon Sugar
1 teaspoon Cornstarch
1 teaspoon Peanut or sesame oil

CUT THE BEEF into 1/4inch thick by 1 1/2inch long by 1/2inch 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 30to45 seconds.

Remove to a bowl; set aside. Add remaining oil to wok. While the oil is
warming add the black bean mixture; stirfry until fragrant, about 10
seconds. Over high heat, add the onions and peppers; stirfry until they
begin to soften but are still crisp, about 1 minute. Add the rice noodles;
stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini