BEEF CHOW FUN WITH BLACK BEAN SAUCE

      Title: BEEF CHOW FUN WITH BLACK BEAN SAUCE
  Categories: Oriental, 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
 
 MMMMM-----------------------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.
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