Recipe courtesy of Ching-He Huang
Beef and Black Bean Ho Fun
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 64
- Sodium
- 502
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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.