Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak (or skirt steak (454g))
  • 2 tablespoons light soy sauce
  • 2 tablespoons cooking wine (Shaoxing wine or dry sherry)
  • 1 tablespoon cornstarch
  • 10 oz fat rice noodles ((280g dried noodles*))
  • water (for boiling or soaking)
  • 1 tablespoon vegetable oil (for tossing to prevent sticking)
  • 1/4 cup light soy sauce (low-sodium recommended)
  • 2 tablespoons dark soy sauce ((This gives a darker brown color, but you can substitute regular soy sauce.))
  • 2 tablespoons cooking wine (Shaoxing wine or dry sherry)
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic (I used 3 cloves of garlic)
  • 2 teaspoons minced ginger
  • 1 cup bean sprouts
  • 7-8 green onions (cut into 1.5-inch long pieces)
  • 1 teaspoon sesame oil (optional)

Instruction

  • Marinate the beef: Cut the flank steak against the grain into 1/8-inch thin slices and transfer to a medium bowl. Mix together cornstarch, cooking wine and soy sauce and add to the bowl. Toss until the beef is coated evenly with a thin layer of the marinade. Let it sit for 15-20 minutes at room temperature.
  • Soften the noodles: Meanwhile, boil or soak the noodles to al dente according to package instructions. Then drain the noodles and rinse with cold water to halt the cooking process. Toss with 1 tablespoon of oil to prevent them from sticking.
  • Make the sauce: Whisk all ingredients together in a medium bowl until completely combined. Set aside.
  • Cook the beef: Heat the oil in a wok or skillet. Sauté the beef on high heat until it’s cooked through.
  • Stir-fry vegetables: Add bean sprouts and green onions and sauté for about 1 minute.
  • Put it all together: Add in noodles and sauce and toss everything together. Cook for 1-2 minutes and serve.