Beef Chow Fun

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 8 ounces wide rice noodles, preferably brown-rice noodles
• 1/2 cup shao hsing rice wine or 1/2 cup dry sherry
• 4 teaspoons black bean garlic sauce
• 1 tablespoon low sodium soy sauce
• 2 teaspoons light brown sugar
• 2 teaspoons cornstarch
• 4 teaspoons canola oil or 4 teaspoons peanut oil
• 1 teaspoon minced ginger
• 1 small onion, thinly sliced
• 1 (12 ounce) bag fresh asian stir fry vegetables
• 1/2 cup water, divided
• 8 ounces sirloin steaks, cut into thin slices

Recipe

• 1 fill a large wok with water and bring to a boil.
• 2 add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions.
• 3 drain, rinse with cold water and transfer to a bowl.
• 4 wipe the pan dry.
• 5 combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
• 6 heat 2 teaspoons oil in the wok over medium-high heat.
• 7 reduce heat to medium; add ginger and cook, stirring, for 30 seconds.
• 8 add onion and cook, stirring, until softened, 1-3 minutes.
• 9 add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes.
• 10 transfer the vegetables to the bowl with the noodles; wipe the pan dry.
• 11 heat the remaining 2 teaspoons oil in the wok over med-high heat.
• 12 add steak and cook, stirring, until browned, 1-3 minutes.
• 13 stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.
• 14 return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
• 15 381 calories, 8 g fat, 57 g carb, 3 g fiber.