Ease of preparation rating: Easy
Yield: 2 servings
½ lb. (225 g) beef flank steak, sliced thinly
½ teaspoon (3 ml) baking soda
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) + 1 teaspoon (5 ml) cornstarch
2 tablespoons (30 ml) + 2 teaspoons (10 ml) Shaoxing wine
2 tablespoons (30 ml) fermented black beans, rinsed
2 tablespoons (30 ml) oyster sauce
2 teaspoons (10 ml) sesame oil
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) minced ginger
2 garlic cloves, minced
2 tablespoons (30 ml) + 2 tablespoons (30 ml) vegetable oil
1 lb. (454 g) fresh broad rice noodles
2 tablespoons (30 ml) fresh cilantro, for garnish
In a mixing bowl, combine beef slices and baking soda, and stir to coat.
Add soy sauce, 1 teaspoon (5 ml) cornstarch, and 2 tablespoons (10 ml) Shaoxing wine. Mix gently until coated. Set aside.
Drain the fermented black beans. Mash them using the back of a spoon.
In a separate bowl, mix together oyster sauce, sesame oil, sugar, remaining cornstarch, and remaining Shaoxing wine.
Heat 2 tablespoons (10 ml) of the vegetable oil in a wok over medium-high heat, and add ginger and garlic.
Cook for 2 minutes.
Add marinated beef. Cook for 3-4 minutes, or until slightly browned.
Add mashed black beans, and cook for 2-3 minutes.
Add sauce mixture to the beef and black bean mixture, and reduce heat to medium-low.
Meanwhile, in a separate wok, heat remaining oil over medium-high heat.
Add noodles, and cook for 3-4 minutes, or until the edges start to crisp up.
Transfer beef and black bean mixture to noodles, and toss to coat.
Cook for 1 minute, and remove from heat.
Garnish with cilantro.