Beef Chow Fun

Directions

1. 1
   Fill a large wok with water and bring to a boil.
2. 2
   Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions.
3. 3
   Drain, rinse with cold water and transfer to a bowl.
4. 4
   Wipe the pan dry.
5. 5
   Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
6. 6
   Heat 2 teaspoons oil in the wok over medium-high heat.
7. 7
   Reduce heat to medium; add ginger and cook, stirring, for 30 seconds.
8. 8
   Add onion and cook, stirring, until softened, 1-3 minutes.
9. 9
   Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes.
10. 10
    Transfer the vegetables to the bowl with the noodles; wipe the pan dry.
11. 11
    Heat the remaining 2 teaspoons oil in the wok over med-high heat.
12. 12
    Add steak and cook, stirring, until browned, 1-3 minutes.
13. 13
    Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.
14. 14
    Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
15. 15
    381 calories, 8 g fat, 57 g carb, 3 g fiber.