Serves 4
You can get fresh noodles in the freezer section of an Asian grocery (to defrost them, steam them for a few minutes after cutting), or use dried rice noodles.
1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Put the beef in a shallow bowl. Add the soy sauce, cornstarch, and sesame oil. Stir well.
2. Leaving the noodles as one slab, cut them crosswise into 1/2-inch-wide strips. Using your hands, separate and loosen the strips to make about 4 cups.
3. In a small bowl combine the oyster sauce and rice wine or sherry.
4. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within a second of contact. Swirl in 2 tablespoons of the peanut oil. Add the ginger and garlic. Using a metal spatula, stir-fry the mixture for 10 seconds. Push the aromatics to the sides of the wok. Add the beef and spread it evenly in one layer. Cook undisturbed 1 minute, letting the beef begin to sear.
5. Add fermented beans and stir-fry for 30 seconds or until the beef is lightly browned. Transfer to a plate.
6. Swirl the remaining 2 tablespoons peanut oil into the wok. Add the noodles, and spread evenly in one layer. Cook undisturbed for 1 minute or until the noodles are slightly crusty. Add the bean sprouts and stir-fry for 1 minute or until the sprouts are just limp. Return the beef with any juices that have accumulated to the wok, add the scallions, sprinkle on the pepper and the oyster sauce mixture. Stir-fry for 1 minute or until the beef is cooked through.
Adapted from “Stir-Frying to the Sky’s Edge’’
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