Beef and Black Bean on Rice Noodles 豉椒牛河

🧂 Ingredients

• 900 g Fresh flat rice noodles
• 454 g Flank steak

  sliced
• ½ Medium onion

  cut into wedges
• ½ Green pepper

  cut into triangles
• ½ Red pepper

  cut into triangles
• 4 cloves Garlic

  chopped
• 2 stalks Green onions

  cut 10 cm long
• 12 g Fermented black beans
• 1 tbsp Shaoxing wine
• 1 tbsp Oil

  for frying rice noodles
• 2 tbsp Oil

  for frying beef
• 1 tbsp Oil

  for frying other ingredients
• 4 tsp Corn starch

  for slurry
• 2 tbsp Water

  for slurry
• 1 tsp Shaoxing wine
• 1 tsp Light soy sauce
• ½ tsp Salt
• ¼ tsp White pepper powder
• 1 tsp Sugar
• 2 tsp Corn starch
• ¼ tsp Baking soda

  (optional)*Baking soda will help the meat absorb more of the water to give it a soft texture. But at the same time, you will lose some of the natural beef texture and flavor.
• 3 tbsp Water
• 2 tsp Oil
• 2 tbsp Black bean and garlic sauce
• 2 tbsp Oyster sauce
• 2 tsp Dark soy sauce
• 1 tsp Light soy sauce
• 2 tsp Sugar
• 2 cups Water

Instructions

• 1 Slice flank steak to approx. 4mm thick pieces (Step 2 is optional. It is for
  making the beef more soft and tender, similar to the ones at Cantonese
  restaurants)
• 2 Soak sliced beef in water for 5 minutes and then drain water and squeeze out
  excess water from the beef. Let it dry in a colander or use a paper towel to dry
  the beef as much as possible. Squeeze out as much fluids as possible.
• 3 Once the beef is dry to the touch, add 1 tsp Shaoxing wine, 1 tsp light soy
  sauce, ½ tsp salt, ¼ tsp white pepper powder, 1 tsp sugar, 2 tsp cornstarch and
  ¼ tsp baking soda. Mix together with your hands, stir in one direction, and
  squeezing the meat so that it absorbs the marinade
• 4 Now add the water to the beef one tbsp at a time. Again squeezing and stirring
  to help the meat absorb the water until 3 tbsp of water has been added
• 5 Add 2 tsp oil to the meat to seal in the water and marinade. Stir to mix. Set
  aside for 1 hour Don’t worry if some of the water separates from the meat after
  an hour. Simply drain the water
• 6 Loosen and separate each noodle from each other If you are using packaged rice
  noodles, follow the instructions on the packaging to prepare the noodles for
  frying. Set aside
• 7 Wash and cut green pepper, red pepper, onion and green onions
• 8 Separate the white part of the green onions and put it with the cut onions. Set
  aside
• 9 Chop garlic and wash black beans. Set aside
• 10 Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy
  sauce, 1 tsp light soy sauce and 2 tsp sugar. Mix well and set aside
• 11 Prepare 2 cups water and set aside
• 12 When the beef is finished marinating, heat a wok to high heat and add 1 tbsp
  oil. Use medium high if high heat is not appropriate for your cookware. This
  step is to heat up the noodles. They will not be cooked again
• 13 Add the rice noodles to the wok. Toss and stir until the noodles are hot. It
  will take approx. 1 to 1 ½ minutes on high heat Heating the noodles too long
  will cause them to break apart
• 14 Remove the noodles from the wok and spread them out on a large serving plate.
  Set aside
• 15 Add 2 tbsp oil to the wok.
• 16 Mix the beef to loosen it up. If there is excess water, discard it
• 17 Add the beef (at room temperature) into the wok. Spread it out and don’t disturb
  it for 20 seconds or until you start seeing some browning If you start to see
  fluids pool on the bottom of the wok, your wok was probably not hot enough when
  you added the beef or the beef was not at room temperature. Try to remove the
  fluids from the wok
• 18 Flip the beef over and let it fry for 10 seconds and then stir fry until beef is
  around 70% cooked which will take around 20 seconds. Remove the beef, place on a
  plate so that they’re not stacked on each other and set aside
• 19 Add 1 tbsp of oil to the wok. Add garlic and black beans. Stir fry until
  aromatic
• 20 Add onions and the whites of the green onion. Stir fry for 30 seconds or until
  aromatic
• 21 Add peppers and stir fry for another 30 seconds
• 22 Make a well in the centre of the wok, add the sauce mixture. Stir fry the sauce
  for 10 seconds and then mix the sauce with the onions and peppers
• 23 Add 1 tbsp Shaoxing wine to the edge of the wok to allow it to trickle down.
  Continue to stir fry
• 24 Add 2 cups of water into the wok and cover with a lid
• 25 Make a slurry with 4 tsp cornstarch and 2 tbsp of water. Mix well and set aside
• 26 When the sauce boils, add the slurry. Mix until the sauce is thick
• 27 Add the beef and the green parts of the green onion into the sauce. Mix well
• 28 Cook until the sauce starts to simmer
• 29 Pour all the contents onto the rice noodles
• 30 Serve

Nutrition Info