Beef and Green Pepper with Black Bean Sauce Chow Fun

Wide rice noodles(chow fun)

Bean Sprouts*
Dark soy

Optionally, oyster sauce ( omit, if alergic to shellfish) ***
Red and green bell pepper, cut into bite size pieces
One large sweet onion, cut in pieces
1 lb beef steak, cut into bite size pieces
5 scallions, cut into thirds, diagonally 
Ginger, minced
Garlic, minced

Black beans, fermented

1 Tbls. Shaosing Wine

Marin

1 tsp. Black vinegar

1tsp. Sugar

3 Tbls. Peanut oil

1 Tbls. Corn starch and 1 Tbls. + 1/2 tsp baking soda + Above oil to marinate the meat

Chow fun are wide noodles, normally pre-cooked and kept from sticking with a little oil. Marinate the meat** with corn starch, baking soda,  and oil, a splash of Shaohsing wine. In your wok, add a bit of oil, garlic and ginger, cooking til done about a minute, add beef and it’s marinade, and cook to just done. Set aside. 

Cook scallion, bean sprout, peppers, and onions. Add in chow fun noodles, cooking until noodles take on some color and smoky flavor, add back meat, fermented black beans, Marin, black vinegar, sugar. Heat a couple of minutes more.

Serve hot

Notes:

* As bean sprouts no longer are sold, they’re difficult to find. Substitute either jicama or bamboo shouts.

** To tenderise and treat the meat, soak 1 hour in water, drain, pat dry. Cut the meat against the grain on the slant, exposing more grain. Then smack each piece with the side of your cleaver. This makes the piece thinner ang seperate the fibres in the meat. Consequently, make cuts accordingly.

**** Oyster sauce can be on the table.