Name: Alice’s Kitchen - Temple Citys Beef With Black Bean Sauce Flat Rice Noodles Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb dried wide rice noodles (hor fun / chow fun) or fresh wide rice noodles; 2 tbs vegetable oil; 1 tsp sesame oil; 3 each green onions (scallions), sliced on bias; 1 cup bean sprouts (optional); 12 oz flank steak or sirloin, thinly sliced across the grain; 1 tbs light soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry (for marinade); 1 tsp cornstarch (for marinade); 1 tbs soy sauce (for cooking); 1 tbs oyster sauce (for cooking); 1 tsp fermented black beans (douchi), rinsed and coarsely chopped; 2 clove garlic, minced; 1 tsp ginger, finely julienned; 1 tsp chili bean paste (optional, doubanjiang) or chili flakes; 1 tsp dark soy sauce (for color and depth); 1 tsp light soy sauce; 1 tsp oyster sauce (additional); 1 cup chicken or beef stock (or water); 1 tsp cornstarch (slurry to thicken); 1 tbs cold water (for slurry); 0.5 tsp salt; 0.25 tsp white pepper or black pepper

Method

Noodles & Assembly

Prepare noodles

If using dried rice noodles, soak according to package until pliable (usually 30–45 minutes) then drain. If using fresh rice noodles, gently separate any clumped pieces and set aside at room temperature. Pat dry any excess surface moisture with a paper towel so they won’t steam in the wok.

Pre-heat wok

Heat a large wok or heavy skillet over high heat until smoking lightly. Add 1 tablespoon vegetable oil and swirl to coat. Add the noodles in a single layer and toss quickly for 30–60 seconds just to warm and separate. Transfer warmed noodles to a plate and set aside.

Finish & garnish

When sauce and beef are ready, return noodles to the wok, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil, toss gently with sauce and beef until noodles are evenly coated and heated through (1–2 minutes). Stir in sliced green onions and bean sprouts (if using). Serve immediately.

Beef

Slice and marinate beef

Slice the beef thinly across the grain (about 1/8 inch). In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Add the beef, toss to coat, and let marinate for 10–15 minutes while you prepare other ingredients.

Cook beef

Heat the wok over high heat until very hot. Add a thin coat of oil (reserve total 2 tbs used across steps). Add the marinated beef in a single layer and sear without moving for 20–30 seconds, then stir-fry until just cooked through (another 30–60 seconds). Remove beef to a plate and keep warm. If large pieces appear, slice into bite-sized strips after cooking.

Black Bean Sauce & Sauce Mix

Prepare sauce base

Rinse the fermented black beans briefly under water to reduce excess salt, then roughly chop. Mix in a small bowl 1 cup stock with 1 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, and the chopped black beans. Stir to combine.

Aromatics

With the wok still hot and a little oil, add the minced garlic, julienned ginger, and optional chili bean paste. Stir-fry quickly (10–15 seconds) until fragrant but not burnt.

Build the sauce

Pour the prepared stock and sauce mixture into the wok with aromatics. Bring to a simmer and taste for seasoning; add up to 1/2 teaspoon salt and 1/4 teaspoon pepper if needed. Let the sauce reduce slightly for 1–2 minutes.

Thicken sauce

Make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Slowly stir the slurry into the simmering sauce until it thickens to a glossy, slightly runny consistency that will cling to noodles (about 30 seconds). Reduce heat to low.

Aromatics & Seasoning

Combine cooked beef back into the wok with the thickened black bean sauce. Toss gently to coat the beef with sauce and heat through for 30–45 seconds. Taste and adjust seasoning (salt, pepper, or a splash of soy) as needed before adding noodles.