BEEF CHOW FUN
4 servings
Broad, pan-fried rice noodles are typical noodle-house fare.
Soak in hot water to cover until softened, about 10 minutes:
- 8 ounces ½-inch-wide dried rice noodles
Stir together well in a medium bowl:
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
Very thinly slice across the grain:
- 8 ounces flank steak
Toss the meat in the soy sauce mixture and marinate for 15 minutes. Whisk together in a small bowl:
- ½ cup chicken stock or broth
- ¼ cup oyster sauce
- 2 tablespoons Shaoxing wine or dry white wine
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
Set aside. Drain the noodles well. Heat a wok or large skillet over high heat. When hot, pour in:
- ¼ cup vegetable oil
Swirl the oil around the pan until very hot but not smoking. Add the noodles and stir and toss occasionally until some surfaces brown slightly. Transfer to a plate and wipe out the pan. Heat the pan again until hot. Pour in:
- 2 tablespoons vegetable oil
Swirl the oil around the pan until very hot but not smoking. Add the beef and stir-fry, flipping it in the oil to separate the slices, about 20 seconds. Transfer to the plate with the noodles. Heat the pan again until hot. Pour in:
- 2 tablespoons vegetable oil
Swirl the oil around the pan until very hot but not smoking. Add and stir briefly:
- 2 teaspoons fermented black beans
- 2 garlic cloves, minced
- 1-inch piece ginger, peeled and grated or minced
Add and toss for 1 minute:
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 to 3 Fresno, serrano, or jalapeño peppers, to taste, seeded and cut into thin strips
- 4 green onions, cut into 2-inch pieces
Return the beef and noodles to the pan and toss to mix thoroughly. Stir in the stock-cornstarch mixture, stirring until the sauce is thickened and the noodles are glazed. Transfer to a serving dish.