---------- Recipe via Meal-Master (tm) v8.02

     Title: Beef Chow Fun with Black Bean Sauce
Categories: Chinese, Main dish
     Yield: 4 servings

   1/2 lb Flank steak
     1 tb Chinese fermented blk. beans
     2    Garlic cloves
          - peeled, chopped
     2 sl Fresh peeled ginger; minced
          - (quarter-sized slices)
     1 lb Fresh rice noodles
     3 tb Peanut oil
     1    Onion; cut into 8 wedges
     1    Green bell pepper; seeded
          - cut into 1-inch cubes
     1 pn White pepper
     1 pn Sugar
     1 tb Soy sauce

-----------------------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)

 JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

-----