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Ingredientes
- 1/2 lb Beef flank steak
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 pch Salt
- 2 c. Peanut oil for deep-frying
- 1 Tbsp. Fermented black beans (dow see) see * Note
- 1 Tbsp. Dry sherry
- 3/4 lb Fresh fun (fresh rice noodles) see * Note
- 1/2 Tbsp. Dark soy sauce
- 1 c. Fresh bean sprouts
- 4 x Scallions minced
Direcciones
- * Note: Can be found in Chinese or possibly Oriental markets.
- Slice beef thinly across the grain and place in a small bowl. Add in the egg white, cornstarch and salt. Mix together till smooth and all is coated. Marinate for 15 min.
- Heat the oil in a wok to 300 degrees. Add in the beef and deep-fry for 30 seconds. This is not really deep-frying, but rather light frying, what the Chinese call "velveting." Remove beef with a strainer and allow to drain. Remove all but 2 Tbsp. of oil from wok.
- Rinse and drain the black beans. In a small bowl mash together the black beans and sherry into a paste.
- Cut the fresh fun into 1/2-inch-wide strips.
- Heat wok and 2 Tbsp. of oil again till very warm. Add in fresh fun, black bean paste, dark soy sauce and the reserved beef. Stir-fry for 20 seconds.
- Add in the bean sprouts and scallions and quickly stir-fry for 30 seconds to 45 seconds more till the dish is colored a light brown and all is warm. Serve immediately.
- This recipe serves 4 to 6.
- Comments: We owe this great recipe to Chef Andy Wong of the Sea Garden Seafood Restaurant in Seattle. Andy is just great and you can always tell when he is in the kitchen.
- This will take some doing for the beginning cook, but if you are comfortable with a wok you are all set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 1474 | |
| Calories from Fat 1153 | 78% |
| Total Fat 130.04g | 163% |
| Saturated Fat 30.41g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 336mg | 14% |
| Potassium 518mg | 15% |
| Total Carbs 64.05g | 17% |
| Dietary Fiber 1.0g | 3% |
| Sugars 48.73g | 32% |
| Protein 16.35g | 26% |
