Equipment
Ingredients
Beef and Marinade
- 350 g beef flank steak, sliced thinly against the grain
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 g cornstarch
- 2 g baking soda
- 15 ml water
Black Bean Sauce
- 15 g fermented black beans, rinsed and roughly chopped
- 30 ml oyster sauce
- 10 ml dark soy sauce
- 5 g sugar
- 5 ml sesame oil
- 60 ml water
Stir-Fry Base
- 300 g fresh chinese wheat noodles, uncooked
- 150 g mung bean sprouts, rinsed and drained thoroughly
- 4 scallions, cut into 5cm lengths, white and green parts separated
- 3 garlic, minced
- 1 ginger, minced
- 45 ml neutral cooking oil
Nutrition (per serving)
Method
In a mixing bowl, combine the sliced beef with light soy sauce, Shaoxing wine, cornstarch, baking soda, and water. Massage the liquid into the meat until fully absorbed. Let sit at room temperature to velvet and marinate.
In a small bowl, mix together the chopped fermented black beans, oyster sauce, dark soy sauce, sugar, sesame oil, and water. Stir until the sugar is completely dissolved.
Bring a large pot of water to a rolling boil. Cook the fresh Chinese noodles according to package directions, usually 2 to 3 minutes. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch. Shake dry.
Heat a wok or large skillet over high heat until smoking. Add 15ml of the neutral oil. Add the marinated beef in a single layer and sear without moving for 1 minute to develop a crust, then flip and cook for 1 more minute. Remove the beef and set aside.
Lower the heat to medium-high and add the remaining 30ml of oil to the wok. Add the minced garlic, minced ginger, and the white parts of the scallions. Sauté briefly until highly fragrant.
Return the seared beef to the wok. Add the drained noodles and pour the prepared black bean sauce over the top. Toss vigorously using tongs until the noodles absorb the sauce evenly and the beef reaches an internal safe temperature of 74C or 165F.
Turn off the heat. Immediately add the fresh mung bean sprouts and the reserved green parts of the scallions. Toss one final time in the residual heat just to incorporate the vegetables without wilting them. Serve hot.
Chef's Notes
- Velveting the beef with baking soda and cornstarch is crucial for achieving the tender, melt-in-the-mouth texture characteristic of high-quality Chinese restaurant dishes.
- Rinsing fermented black beans before chopping removes excess surface salt and prevents the final sauce from becoming overwhelmingly briney or bitter.
- Always ensure your mung bean sprouts are completely dry before adding them to the wok. Excess water will immediately lower the pan temperature and create a steaming effect, ruining the crisp texture.
- To achieve wok hei (breath of the wok) at home, do not overcrowd your pan. If using a standard home burner, consider searing the beef in two smaller batches.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a wide pan over medium heat with a splash of water until steaming, stirring frequently.
