Beef Chow Fun
8 ounces wide rice noodles (preferably brown-rice noodles)
1/2 cup Shao Hsing or Dry Sherry (I couldn't find Shao Hsing so I went with the Sherry)
4 teaspoons black bean-garlic sauce (found in the Asian section of the grocery)
1 Tablespoon soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 - 12 ounce bag fresh Asian stir-fry vegetables (about 5-1/2 cups)...I had to kind of mix up a couple of bags to get a good mixture as my market didn't have quite what I was looking for.
1/2 water, divided
8 ounce sirloin steak, thinly sliced.
1. Fill a large nonstick skillet with water and bring to boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes. Drain, rinse with cold water and transfer to a large bowl. Wipe pan dry.
2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in small bowl and set aside.
3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring for 30 seconds. Add onion and cook, stirring, until soften (1 to 3 minutes). Add vegetables and 1/4 cup of water; cover and cook, stirring occasionally, until the veggies are tender-crisp, (2 to 4 minutes). Transfer the veggies to the large bowl with the noodles. Wipe pan dry.
4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring until browned (1 to 3 minutes). Stir the reserved Shoa Hsing/black bean garlic sauce and add to the pan; cook stirring, until the sauce has thickened slightly (1 to 2 minutes).
5. Return noodles and veggies to the pan along with the remaining 1/4 cup of water; cook, tossing to coat and blend the sauce until heated through.
