Beef W Black Bean Sauce Chow Funn Recipe

Place the thinly sliced flank steak in a bowl. Add 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Toss to coat so each piece is evenly coated. Let sit 15–20 minutes to marinate (or up to 1 hour refrigerated).

When ready to cook, heat a wok or large skillet over high heat until smoking. Add 1 tbs neutral oil. Stir-fry the marinated beef in a single layer for 30–60 seconds until mostly cooked through but still slightly rare in the center (this keeps it tender). Remove beef to a plate and set aside.

While the beef marinates, prepare the sauce: mash or finely chop 2 tsp fermented black beans and place in a small bowl. Add 1 tbs Shaoxing wine, 1.5 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 3 tbs hot chicken or beef stock, 1/2 tsp sugar and 1/2 tsp sesame oil. Stir to combine.

In a separate small cup, dissolve 1 tsp cornstarch in 1 tsp water and stir until smooth. Set both sauce and slurry aside.

If using packaged fresh rice noodles, gently separate them so there are no large clumps. If frozen, thaw and separate carefully. Pat dry if excessively wet to avoid splattering.

Heat the wok again over high heat until very hot. Add the remaining 2 tbs neutral oil and swirl. Add the minced garlic (2 tsp) and minced ginger (1 tsp) and stir-fry 10–15 seconds until fragrant but not browned.

Add the sliced onion and stir-fry 30–45 seconds until it begins to soften. Add the separated rice noodles to the wok, spreading them flat as much as possible. Let them sit for 20–30 seconds to get slight char/browning on the bottom (this creates wok hei).

Toss the noodles gently with the onion, then add the bean sprouts and half the scallions (reserve remaining scallions for garnish). Stir-fry 30 seconds to combine and heat through.

Return the seared beef and any accumulated juices to the wok. Pour the prepared black bean sauce over the noodles and beef, stirring to distribute evenly.

Give the cornstarch slurry a quick re-stir and pour into the wok. Stir constantly for 30–60 seconds until the sauce thickens and coats the noodles and beef. If sauce becomes too thick, add up to 1–2 tbs hot stock or water to loosen.

Season with 1/4 tsp salt and a pinch of white pepper to taste. Stir in the remaining scallions. Taste and adjust seasoning — add a little more soy or oyster sauce if needed.

Turn off the heat, sprinkle a final drop of sesame oil if desired, and transfer to a serving platter. Serve immediately.