Green Pepper Beef In Black Bean Sauce W/ Ricef Noodle Recipe

Slice and Marinate

Trim any large fat from the flank steak and slice thinly against the grain into 1/8–1/4-inch strips. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon vegetable oil and (if using) 1 teaspoon baking soda. Add the beef, toss thoroughly to coat, and let marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

After marinating, pat the beef lightly with paper towels to remove excess moisture (this helps achieve a good sear).

Prepare Noodles

If using dried rice noodles, soak in hot (not boiling) water according to package instructions until pliable but still slightly firm (usually 6–10 minutes). Drain and toss with 1 teaspoon sesame oil to prevent sticking. If using fresh rice noodles, gently separate and loosen; if cold from refrigerator, steam or briefly dunk in hot water to loosen and drain well.

Prepare the black bean sauce

Rinse the fermented black beans briefly under running water to remove excess salt, then finely chop or mash them. In a small bowl combine the chopped black beans, 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sesame oil, 3 tablespoons hot stock, and 1/2 teaspoon sugar. Taste and adjust balance (add a little more stock if too salty). Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

Prep aromatics and vegetables

Have garlic, ginger and scallion whites ready. Slice the green and red bell peppers into thin julienne strips and the onion into wedges so they cook quickly and evenly.

High-heat sear the beef

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon neutral cooking oil and swirl. Working in a single layer (in two quick batches if necessary), add the marinated beef and spread into a single layer. Let sear without moving for 20–30 seconds, then stir-fry 30–45 seconds more until the exterior is nicely browned but the inside is still slightly pink. Remove beef to a plate and keep warm.

Cook vegetables

Add the remaining 1 tablespoon oil to the hot wok. Add the onion and stir-fry 30 seconds, then add the minced garlic and ginger and cook 15–20 seconds until fragrant. Add the sliced bell peppers and scallion whites and stir-fry 45–60 seconds until they are bright and just tender-crisp.

Combine sauce and finish

Return the beef to the wok with any resting juices. Pour the prepared black bean sauce over the mixture and stir to combine. Give the cornstarch slurry another quick stir and drizzle it into the wok. Stir constantly for 30–45 seconds as the sauce thickens and coats the beef and vegetables. If sauce becomes too thick, add an additional tablespoon of hot stock or water to loosen. Taste and adjust seasoning with a pinch of salt or a dash more light soy if needed.

Toss with rice noodles

Add the prepared rice noodles to the wok and gently toss with tongs or two spatulas to evenly coat with sauce and distribute the beef and vegetables. Cook 1–2 minutes just to warm the noodles through and allow them to absorb some sauce. Finish with 1/4 teaspoon white or black pepper and a small drizzle of sesame oil. Remove from heat.

If you prefer the noodles a little saucier, add 1–2 tablespoons hot stock and toss once more.

Divide the green pepper beef and rice noodle among 3–4 plates (see servings). Garnish with sliced scallion greens, cilantro leaves and a sprinkle of toasted sesame seeds if using. Serve immediately while hot.