Chow fun usually implies pan-fried broad rice noodles. This dish is typical Chinese noodle-house fare.
Before Cooking:
Soak in hot water to cover until softened, about 20 minutes:
8 ounces 1/2 -inch-wide dried rice noodles
Stir together well in a medium bowl:
2 teaspoons soy sauce
1 teaspoon cornstarch
Stir in:
1 teaspoon toasted sesame oil
Cut across the grain to make very thin 2 x 1-inch slices (more easily done if the meat is partially frozen):
8 ounces flank steak
Toss in the soy mixture and let marinate for 20 to 30 minutes.
Place on a saucer or small plate:
2 teaspoons Chinese salted black beans, lightly mashed
2 teaspoons finely minced garlic
4 teaspoons finely minced peeled fresh ginger
Place on a separate plate:
8 ounces green beans, trimmed and cut into 2-inch pieces
Place on another plate:
3 fresh red chili peppers, cut into thin strips, 1/2 red bell pepper for less heat, cut into thin strips
1/2 cup 2-inch pieces scallion
Stir together in a small bowl:
1/2 cup chicken stock
1/4 cup oyster sauce
2 tablespoons Chinese cooking wine or dry white wine
2 tablespoons soy sauce
2 teaspoons sugar
Stir together well in a cup, leaving the stirring spoon in for later:
2 teaspoons cornstarch
2 tablespoons cool water
Have ready:
1 teaspoon toasted sesame oil
To Cook:
Heat a wok or large skillet over high heat. When hot, pour in:
1/2 cup peanut oil
Swirl around the wok until very hot but not smoking. Add the beef, quickly stirring and flipping in the oil to separate the slices, and cook lightly. Drain in a sieve or colander.
Drain the noodles well. Reheat the wok or skillet over high heat. When hot, pour in:
1/4 cup peanut oil
Swirl until hot. Add the noodles. From time to time, stir and toss until some surfaces brown slightly. Remove to a plate. Discard the oil.
Reheat the wok over high heat. When hot, pour in:
1/4 cup peanut oil
Swirl until very hot but not smoking. Scrape in the black beans, garlic, and ginger. Stir briefly until the garlic browns very slightly.
Add the green beans and toss for 1 minute. Add the chili peppers and scallions and stir well for 1 minute more.
Stir the chicken stock mixture and add. Stir and toss until completely hot.
Return the beef and noodles to the wok. Stir and toss quickly to mix completely.
Stir the cornstarch mixture. Pour it slowly into the sauce while stirring. Stir until the mixture is thickened and the noodles are glazed and shiny. Add the sesame oil and give a final stir.
