Cook Chinese...: Beef With Rice Noodles Cook Chinese...

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Monday, July 24, 2006

Beef With Rice Noodles

3 servings

16 ounces fresh rice noodles
8 ounces beef, very thinly sliced (1/16 inch thick) across the grain
Vegetable or peanut oil for stir-frying, as needed
1/2 tablespoon fresh ginger
1/2 tablespoon thinly sliced green onions (spring onions, scallions)
1 tablespoon chopped garlic
1 tablespoon fermented black beans (soaked in water for 20 minutes and drained)
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
2 teaspoons cornstarch dissolved in 3 tablespoons water

1 tablespoon soy sauce
1 teaspoon rice wine (or dry sherry)
1/4 teaspoon baking powder
5 tablespoons water
2 teaspoons cornstarch
1 tablespoon vegetable or peanut oil

Rinse the rice noodles in boiling water and drain.
Marinate the beef for 1 hour in the marinade ingredients.
Heat the wok and add the oil. When the oil is hot, add the ginger. Stir-fry for a few seconds, then add the beef.
Stir-fry the beef for 20 seconds, or until the color changes. Add the green onion, garlic, and the fermented black beans.
Add the noodles, heat and then add the salt, sugar, black pepper, sesame oil and the cornstarch slurry. Stir for another minute and serve hot.
you can also add dried chiles or chili paste if desired.

Enjoy this easy stir-fry


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