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Marinate the beef with the starch and Chinese cooking wine.
Massage with your hands to tenderize it a bit.
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Heat oil to high heat, and add in the ginger, garlic, and then
beef. Stir, and add in black bean sauce, salt, soy sauce, and chi sauce.
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Add in the green and red peppers, and cook for about a minute.
Then add in the rice noodles. Stir gently so you don't break the noodles.
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Add in the green onions, and stir for a minutes or two, then
serve.
Here's a tip for this beef recipe: the rice noodles are tough to
separate sometimes. What I do is boil some water in a pot, and let them boil
for a very short time to soften them enough, and they'll come apart easily.
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