Ingredients

The following ingredients have 4 Servings
  • 1/2 pound dried wide rice noodles
  • 3 tablespoons dark soy sauce
  • 2 teaspoons dry sherry (or Chinese rice wine)
  • 1 teaspoon cornstarch
  • 1/2 pound flank steak ( thinly sliced across the grain)
  • 1/2 cup beef broth
  • 2 teaspoons oyster sauce
  • 2 tablespoons vegetable oil
  • 1-1/2 cups sliced onions
  • 1/2 cup sliced green onions

Instruction

  • Soak the noodles in warm water until softened, about 30 minutes; drain.
  • Combine 1 tablespoon of dark soy sauce, sherry, and cornstarch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
  • Combine beef broth, oyster sauce, and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.
  • Heat wok or non-stick skillet over medium-high heat. Add the oil, swirling around to coat the sides.
  • Add the onions and stir-fry for 1 minute.
  • Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes.
  • Add the noodles to the wok and toss gently.
  • Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Enjoy!