Ingredients

• 1 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• 1-inch piece fresh ginger peeled and grated
• 1 medium red Fresno chile, seeded and sliced
• 1 Thai bird's eye chile, sliced
• 2 tablespoons fermented salted black beans, rinsed and crushed
• 1 pound beef tenderloin, trimmed and sliced into 1/2-inch strips
• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 green bell peppers, seeded and cut into 1-inch pieces
• 1 cup vegetable stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon cornstarch
• 1 pound fresh or dried ho fun (wide rice) noodles, see Cook's Notes
• 1 scallion, sliced, for garnish

Instructions

1. Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chiles, and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine. Add the green peppers and stir-fry for 1 minute, and then add the stock and bring to a boil. Season the stir-fry with the soy sauces. Combine the cornstarch and 2 tablespoons cold water, add to the wok and stir to thicken. Add the ho fun noodles, breaking them up with a spoon and stirring everything together. Garnish with the sliced scallions and serve.