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Beef Chow Fun
Serves 6

10 Chow Fun Noodles
1 lb. Beef flank steak, sliced thinly across the grain
1 Tbsp. Dark soy sauce
1 Tbsp. Cornstarch
1 Egg white
1 Tbsp. Peanut oil
7 Tbsp. Peanut oil for pan-frying
2 cloves garlic, chopped fine
1 thin slice of ginger, cut julienne
1 Tbsp. Fermented black beans (dow-see), rinsed
1 Tbsp. Dry sherry
1/2 medium Yellow onion, peeled and sliced
1/2 green sweet bell pepper cored & cut julienne
1 Tbsp. dark soy sauce
1/4 tsp. Sugar
1 Tbsp. dry sherry
pinch white pepper
1 Tbsp. oyster sauce
1 cup fresh bean sprouts
chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide. Slice the
meat and mix the marinade. Marinate the meat for 15 minutes. Heat
the wok and add 2 Tbsp. of the peanut oil. Toss the noodles about
in the oil until they are very hot and begin to color just a bit
on the edges. Remove to the serving platter and set aside. Heat
the wok again and add 3 Tbsp. of the peanut oil along with the
garlic and ginger. Chow for a moment and add the rinsed black
beans and the sherry. In this chow the onion and green pepper,
just until very hot.

Remove to the serving platter. Heat the wok a third time and add
2 Tbsp. of the peanut oil and the meat. Chow on one side only
until it begins to brown. Return the vegetables, the noodles, and
the sauce to the wok and toss with the meat until hot. Add the
bean sprouts, toss just a minute or so and serve. Garnish with
Chinese parsley.


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