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
• 1 tsp sesame oil
• Noodles & Vegetables: 16 oz rice noodles, fresh or dehydrated; if dehydrated, use 12 ounces and rehydrate until pliable
• 4 scallions, cut into 2" pieces
• 1/2 yellow onion, sliced
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 4 tbsp neutral oil, avocado, canola, or vegetable oil, divided for steps 3-6

Method

1. Marinate beef strips 10 minutes with baking soda, light and dark soy sauces, white pepper, cornstarch and oil.
2. Mix the sauce: light and dark soy sauces, oyster sauce, sugar, wine and MSG if using; set aside; separate the noodles and prepare the vegetables.
3. Heat 2 tablespoons oil in a wok over high heat; sear beef 2 to 3 minutes; remove to a plate.
4. Add 1 tablespoon oil; add noodles; toss 30 seconds; add the extra light and dark soy sauces around the edge; toss about 1 minute, until slightly charred; remove to a plate.
5. Add 1 tablespoon oil over medium-high heat; cook onion and garlic 30 seconds; add scallions and bean sprouts; cook 30 seconds.
6. Return beef and noodles; add sauce; toss over high heat 2 to 3 minutes, until absorbed.
7. Drizzle with sesame oil; toss; serve at once.

Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data