Beef Chow Fun with Black Bean Sauce

Yields:	4 servings
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1/2	pound	beef, flank steak
1	tablespoon	black beans, fermented	chinese
2	cloves	cloves	minced
2	slices	ginger root	fresh, minced
1	pound	rice noodles	fresh
3	tablespoons	peanut oil
1	each	onion	cut into 8 wedges
1	Green	green bell pepper	seeded and cut into one inch cubes
1	pinch	white pepper
1	pinch	sugar
1	tablespoon	soy sauce

Marinade
2	teaspoons	soy sauce, dark
2	teaspoons	rice wine	or dry sherry
1/2	teaspoon	sugar
1	teaspoon	cornstarch
1	teaspoon	sesame oil	or peanut 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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My review for the Three-Milk Cake is thumbs up! The ingredients and instructions were written in an easy to follow and understand manner.