Beef And Black Bean Ho Fun Recipes

BEEF CHOW FUN

Steps:

• Combine the beef and marinade ingredients and marinate for about 1 hour.
• Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
• Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
• Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

BEEF CHOW FUN WITH BLACK BEAN SAUCE

Steps:

• Make beef marinade by combining all ingredients. Cut the beef into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately.

BEEF AND BLACK BEAN SLIDERS

Steps:

• Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
• Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.