Ingredients

8 ounces  wide rice noodles, preferably brown-rice noodles (see Notes) 1/2 cup  Shao Hsing or dry sherry (see Notes) 4 teaspoons  black bean-garlic sauce (see Notes) 1 tablespoon  reduced-sodium soy sauce 2 teaspoons  light brown sugar 2 teaspoon  cornstarch 4 teaspoons  canola or peanut oil, divided 1 teaspoon  minced ginger 1   small onion, thinly sliced 1 12-ounce bag  fresh Asian stir-fry vegetables (about 5 1/2 cups) 1/2 cup  water, divided 8 ounces  sirloin steak, cut into thin slices Notes: Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Annie Chun brand now makes brown rice noodles that are becoming more widely available. We like to use them in place of regular rice noodles because they have 4 grams of fiber per serving versus 0 grams in noodles made with white rice.Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available in most Asian specialty markets and in the Asian section of some larger supermarkets. Sherry, a type of fortified wine originally from southern Spain, is an acceptable substitute. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.

Description

Beef Chow Fun, Recipe

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