Ingredients

The following ingredients have 2 Servings
  • 8 oz. flank steak ((225g, sliced into 1/8 thick pieces))
  • 1/4 teaspoon baking soda ((optional))
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • 12 oz. fresh wide rice noodles
  • 3 tablespoons vegetable oil
  • 4 scallions
  • 3 thin slices ginger
  • 2 tablespoons Shaoxing wine
  • 1/2 teaspoon sesame oil
  • 2 teaspoons dark soy sauce
  • 2 tablespoons regular soy sauce
  • 1/8 teaspoon sugar
  • salt and white pepper ((to taste))
  • 4 to 6 ounces fresh mung bean sprouts

Instruction

  • Combine the beef and marinade ingredients and marinate for about 1 hour.
  • Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
  • Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
  • Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
  • Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
  • Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!