Recipe: beef chow fun

1/2 lb. flank steak
1 Tbsp. Chinese fermented black beans
2 cloves garlic chopped
2 quarter-size slices ginger minced
1 lb. fresh rice noodles
3 Tbsp. peanut oil
1 onion cut into 8 wedges
1 green bell pepper cut into 1-inch cubes
1 pinch white pepper
1 pinch sugar
1 Tbsp. soy sauce

Beef Marinade
2 tsp. dark soy sauce
2 tsp. rice wine or dry sherry
1/2 tsp. sugar
1 tsp. cornstarch
1 tsp. peanut or sesame oil

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 until soft, about 5 mins. 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 until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and bellpeppers; stir-fry until they begin to soften but are still crisp, about 1 min. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar, and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately. Serves 4. **We like it spicy, so I generally put in 4 to 6 sliced Serrano chiles or Thai chiles.

Kaimuki, now El Segundo, CA