Part 2 of my cooking with a Wok series. Adapted from Wok & Stir-Fry by Linda Doeser.
Rice Noodles with Beef and Black Bean Sauce
- 1 pound fresh rice noodles
- 4 tablespoons vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 2 slices fresh ginger, finely chopped
- 8 ounces of mixed bell peppers, seeded and cut into strips
- 12 ounces round steak, finely sliced against the grain
- 3 tablespoons fermented black beans, rinsed in warm water and finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili black bean sauce
- 1 tablespoon cornstarch
- 1/2 cup broth or water
- 2 scallions, finely chopped for garnish
- 2 red chilies, seeded and finely diced for garnish
- Rinse the noodles under hot water and drain well. Heat half the oil in a wok. Add the onion, garlic, ginger, and peppers. Stir-fry for about 5 minutes. Remove and set aside.
- Add the remains oil to the wok, and add the sliced beef and black beans. Stir-fry for 5 minutes or until cooked.
- In a small bowl, blend soy sauce, oyster sauce, chili black bean sauce, and broth until smooth. Add the mixture to the wok. return the onion mixture back to the wok, and cook stirring for a couple of minutes.
- Add the noodles and mix lightly. Adjust the seasoning. Add the scallions and chilies for garnish and serve.