-----------------------BEEF MARINADE-----------------------
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1/2 ts Sugar
1 ts Cornstarch
1 ts 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 minutes. 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-to-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 peppers; stir-fry until they
begin to soften but are still crisp, about 1 minute.
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.
Recipe by Joyce Jue
Recipe FROM: Asian Appetizers (Harlow & Ratner, 1991)
