Beef Chow Fun

Let's Cook

1. Step 1.

   Soak in hot water to cover until softened, about 10 minutes: 8 ounces ½-inch-wide dried rice noodles

2. Step 2.

   Stir together well in a medium bowl: 2 teaspoons soy sauce; 1 teaspoon cornstarch

3. Step 3.

   Very thinly slice across the grain: 8 ounces flank steak

4. Step 4.

   Toss the meat in the soy sauce mixture and marinate for 15 minutes. Whisk together in a small bowl: ½ cup chicken stock or broth; ¼ cup oyster sauce; 2 tablespoons Shaoxing wine or dry white wine; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 2 teaspoons sugar; 2 teaspoons cornstarch

5. Step 5.

   Set aside. Drain the noodles well. Heat a wok or large skillet over high heat. When hot, pour in: ¼ cup vegetable oil

6. Step 6.

   Swirl the oil around the pan until very hot but not smoking. Add the noodles and stir and toss occasionally until some surfaces brown slightly. Transfer to a plate and wipe out the pan. Heat the pan again until hot. Pour in: 2 tablespoons vegetable oil

7. Step 7.

   Swirl the oil around the pan until very hot but not smoking. Add the beef and stir-fry, flipping it in the oil to separate the slices, about 20 seconds. Transfer to the plate with the noodles. Heat the pan again until hot. Pour in: 2 tablespoons vegetable oil

8. Step 8.

   Swirl the oil around the pan until very hot but not smoking. Add and stir briefly: 2 teaspoons fermented black beans; 2 garlic cloves, minced; 1-inch piece ginger, peeled and grated or minced

9. Step 9.

   Add and toss for 1 minute: 8 ounces green beans, trimmed and cut into 2-inch pieces; 1 to 3 Fresno, serrano, or jalapeño peppers, to taste, seeded and cut into thin strips; 4 green onions, cut into 2-inch pieces

10. Step 10.

    Return the beef and noodles to the pan and toss to mix thoroughly. Stir in the stock-cornstarch mixture, stirring until the sauce is thickened and the noodles are glazed. Transfer to a serving dish.