Beef and Black Bean Ho Fun
Use thick flat Ho Fun noodles to make this substantial supper.
- 1 tbsp peanut oil
- 5 garlic cloves, finely chopped
- 2.5cm piece peeled and freshly grated ginger
- 1 medium red Fresno chilli, seeded and sliced
- 1 Thai bird’s eye chilli, sliced
- 2 tbsp fermented salted black beans, rinsed and crushed
- 450g beef tenderloin, trimmed and sliced into 1cm strips
- 1 bsp Shaohsing rice wine or dry sherry
- 2 green bell peppers, de-seeded and cut into 2.5cm pieces
- 240ml vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy
- 1 tbsp cornflour
- 2 tbsp cold water
- 450g fresh or dried ho fun (wide rice) noodles
Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chilies and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for one minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine or sherry. Add the green peppers and stir-fry for one minute, then add the stock and bring to a boil. Season the stir fry with the soy sauces. Combine the cornstarch and water and add to the wok and stir to thicken. Add the fresh Ho Fun noodles breaking them up with a spoon and stirring everything together. Garnish with sliced scallions and serve.
Cook’s Note: If using dried Ho Fun noodles, cover them with boiling water in a medium bowl and soak for 10 to 15 minutes to loosen and soften.