Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 tablespoon peanut oil
  • 5 cloves garlic, finely chopped
  • 1-inch piece fresh ginger peeled and grated
  • 1 medium red Fresno chile, seeded and sliced 
  • 1 Thai bird's eye chile, sliced
  • 2 tablespoons fermented salted black beans, rinsed and crushed
  • 1 pound beef tenderloin, trimmed and sliced into 1/2-inch strips 
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 2 green bell peppers, seeded and cut into 1-inch pieces
  • 1 cup vegetable stock
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cornstarch
  • 1 pound fresh or dried ho fun (wide rice) noodles, see Cook's Notes  
  • 1 scallion, sliced, for garnish

Directions

Watch how to make this recipe.

Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chiles, and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine. Add the green peppers and stir-fry for 1 minute, and then add the stock and bring to a boil. Season the stir-fry with the soy sauces. Combine the cornstarch and 2 tablespoons cold water, add to the wok and stir to thicken. Add the ho fun noodles, breaking them up with a spoon and stirring everything together. Garnish with the sliced scallions and serve.

Cook's Note

If using dried ho fun noodles, cover them with boiling water in a medium bowl and soak for 10 to 15 minutes to loosen and soften.

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