Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak or thin-cut boneless sirloin steaks
  • thinly sliced
  • Salt and white pepper (Sichuan pepper if you like extra heat)
  • 3 tablespoons light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¼ cup Shaoxing rice wine or sherry
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon superfine sugar
  • brown sugar or honey
  • 4 tablespoons neutral oil
  • divided
  • 3 baby Bok Choy
  • trimmed of ends and thinly sliced
  • 2 red chilies
  • thinly sliced (optional for extra heat)
  • 2 inches ginger root
  • peeled and finely chopped
  • 1 bulb garlic
  • chopped
  • 1 pound wide
  • sliced or planed Chinese or wide wheat noodles of choice
  • you can also use wide-cut pasta like fettuccine in a pinch
  • 2 cups mung bean sprouts
  • 1 large bunch scallions
  • cut into bite-sized pieces on a bias
  • 2 cups upland cress
  • watercress leaves or micro greens of choice
  • Toasted sesame seeds

Instruction

  • For the beef and marinade, season steak with salt and pepper
  • Thinly slice meat—placing it in the freezer for 10 minutes will firm it up for thin slicing
  • In a large zip-top bag, combine the soy sauce, cornstarch, and baking soda, then add meat and marinate the beef 30 to 60 minutes
  • Bring water to low rolling boil for noodles
  • For the sauce, whisk up Shaoxing, light and dark soy, sesame oil, and sugar
  • Heat a large skillet over medium-high heat with oil, 2 turns of the pan, add beef (in two batches if necessary to avoid crowding the pan), brown well to crisp, and remove
  • Add more neutral oil, 2 turns of the pan, add bok choy and chilies and wilt for 2 to 3 minutes
  • Add ginger and garlic, toss 2 minutes, add sauce and return meat to pan, combine with tongs and remove from heat
  • Cook noodles 5 minutes or to package directions, add with tongs to meat and vegetables
  • Add bean sprouts, half of the scallions and half of the cress, toss and adjust seasonings
  • Garnish with the other half of the scallions, cress and toasted sesame seeds