10 each Chow Fun Noodles
1 pound Beef flank steak -- sliced
across the grain
-----MARINADE-----
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil
-----ADDITIONAL-----
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled and
1/2 each Green sweet bell pepper -- cored & cut julienne
-----SAUCE-----
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
-----FINAL-----
1 cup Fresh bean sprouts
Chinese parsley (garnish)
Procedures
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.
