Recipe Index

Ingredients

• Beef:
• 12 oz flank steak, cut into 1/4" strips
• 1/4 tsp baking soda
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp neutral oil, avocado, canola, or vegetable oil
• Stir-Fry Sauce:
• 2 tbsp light soy sauce, plus 1 tablespoon for noodles
• 1/2 tbsp dark soy sauce, plus 2 teaspoons for noodles
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 1 tbsp shaoxing wine
• 1/4 tsp MSG, optional
• Noodles & Vegetables:
• 4 tbsp neutral oil, avocado, canola, or vegetable oil, divided for steps 3-6
• 16 oz rice noodles, fresh or dehydrated; if dehydrated, use 12 ounces and rehydrate until pliable and separated
• 4 scallions, cut into 2" pieces
• 1 small yellow onion, cut in half and thinly sliced
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 1 tsp sesame oil

Method

1. Marinate the flank steak strips for 10 minutes with the baking soda, light and dark soy sauces, white pepper, cornstarch and neutral oil.
2. Stir the light and dark soy sauces, oyster sauce, sugar, Shaoxing wine and MSG together for the stir-fry sauce. Prepare the vegetables and separate the fresh rice noodles, and set everything out on a tray.
3. Heat 2 tablespoons of the neutral oil in a large nonstick pan or wok over high heat and sear the beef for 2 to 3 minutes. Move it to a plate and discard any excess oil.
4. Add 1 tablespoon of oil to the pan over high heat, add the separated rice noodles and toss for 30 seconds. Drizzle 1 tablespoon of light soy sauce and 2 teaspoons of dark soy sauce around the edge of the pan and toss for about a minute until the noodles are slightly charred and have taken up the soy sauce.
5. Add the last tablespoon of oil over medium-high heat and saute the onion and garlic for 30 seconds. Add the scallions and bean sprouts and cook another 30 seconds until the scallions take on some charred color.
6. Turn the heat to high and add the beef, noodles and sauce to the vegetables. Cook for 2 to 3 minutes until the sauce has been absorbed completely, drizzle with the sesame oil, toss once more and serve.

Prep: 20 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data