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Ингредиенты
- 1/2 lb Flank steak
- 1 Tbsp. Chinese fermented blk. beans
- 2 x Garlic cloves peeled, minced
- 2 slc Fresh peeled ginger, chopped (quarter-sized slices)
- 1 lb Fresh rice noodles
- 3 Tbsp. Peanut oil
- 1 x Onion, cut into 8 wedges
- 1 x Green bell pepper, seeded cut into 1-inch cubes
- 1 pch White pepper
- 1 pch Sugar
- 1 Tbsp. Soy sauce
- 2 tsp Dark soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 1/2 tsp Sugar
- 1 tsp Cornstarch
- 1 tsp Peanut or possibly sesame oil
Инструкции
- CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water till soft, about 5 min. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok till warm. Add in half the oil and swirl it to coat the sides. When the oil is warm, add in the beef; toss till the beef loses its redness, about 30-to-45 seconds.
- Remove to a bowl; set aside. Add in remaining oil to wok. While the oil is warming add in the black bean mix; stir-fry till fragrant, about 10 seconds. Over high heat, add in the onions and peppers; stir-fry till they begin to soften but are still crisp, about 1 minute. Add in the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add in the white pepper, sugar and soy sauce; toss till proportionately distributed. Return the beef; toss a few turns to fold in. Transfer to a serving platter. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 625 | |
| Calories from Fat 136 | 22% |
| Total Fat 15.31g | 19% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 616mg | 26% |
| Potassium 329mg | 9% |
| Total Carbs 100.6g | 27% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.6g | 2% |
| Protein 17.16g | 27% |
