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Hu Tieu Xao Thit Bo




Source of Recipe


VietWorld Kitchen


Recipe Introduction


Beef Chow Fun



List of Ingredients




8 ounces mung bean sprouts, about 4 cups
8 ounces flank steak, well trimmed
¼ teaspoon baking soda
1 tablespoon thin soy sauce [light, not lite/low sodium soy sauce]
1½ teaspoons cornstarch
1½ teaspoons Shao Hsing rice cooking wine [sherry may be substituted, don't buy Chinese cooking wine, which has salt]
1 tablespoon Chinese dried black beans [salted/fermented black beans]
1 pound fresh broad rice noodles [sold in plastic at Chinese and Southeast Asian markets]
3 tablespoons vegetable oil
3 slices ginger
2 teaspoons finely minced garlic
2 scallions, cut into 2-inch sections
2 tablespoons oyster flavored sauce



Recipe



Rinse the bean sprouts in several changes of cold water and drain thoroughly in a colander until dry to the touch.

Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, sprinkle with baking soda, and stir to combine. Add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut the noodles crosswise into 3/4 –inch-wide strips. [If your noodles were refrigerated, rinse them under warm water to refresh them.]

Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon oil, ginger, and garlic to the wok, and stir-fry about 15 to 30 seconds, until fragrant. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and, using a metal spatula, stir-fry 1 to 2 minutes, or until the beef is browned but still slightly rare. Transfer to a plate. Rinse the wok and dry it thoroughly.

Heat the wok over high heat until hot but not smoking. Add the remaining 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the beef with any juices that have accumulated to the wok, add the scallions and oyster sauce and stir-fry 1 to 2 minutes, or until heated through and well combined. Serve immediately.

Serves 4 to 6 as part of a multi-course meal.