Beef and Black Bean Ho Fun

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

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.

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.

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  • on June 24, 2014

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    I caught this episode recently, and while the ingredients look correct, I beg to differ on the cooking method. I am no chef, but I believe the beef will be too tough after 2 mins of stir frying at high heat and boiled in stock. Hor Fun, chinese flat rice noodles, are also seared at high heat to get a smoky flavor that's characteristic of this dish.

    I believe one would need to cook the beef first and remove from fire after a quick stir fry. Noodles are wok seared and the beef is added again to for a quick finish.

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  • on July 13, 2013

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    Wow, I just made this. It was soooo good. I loved the fresh rice noodles. They are so delicious. Another incredible dish. Thank you!

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  • on June 23, 2013

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    I love authentic Chinese cooking! This recipe rocks. My kids and I loved it. Followed the recipe to the letter. Used a slightly less expensive cut of beef. Never marinated my salted black beans in wine before- thanks for the tip.
    I would love an episode on Taiwanese street food, I could use an easy recipe for Oyster Omlette.

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