Ingredients:
- 7 oz flank steak, thinly sliced against the grain (198g)
- 1 tsp soy sauce (5g)
- 1 tsp Shaoxing rice wine (5g)
- 1 tsp cornstarch (3g)
- 1/4 tsp baking soda (1g)
- 1 tsp vegetable oil (5g)
- 14 oz fresh wide rice noodles (Ho Fun), separated (397g)
- 2.5 Tbsp peanut oil, divided (33g)
- 2 Tbsp light soy sauce (30g)
- 1 Tbsp dark soy sauce (15g)
- 1 tsp granulated sugar (4g)
- 1 tsp oyster sauce (8g)
- 1 tsp sesame oil (5g)
- 1 cup fresh bean sprouts (100g)
- 2 stalks green onions, cut into 1-inch lengths (30g)
- Salt and white pepper, to taste
Instructions:
- In a medium bowl, combine the thinly sliced beef with 1 tsp soy sauce, rice wine, cornstarch, baking soda, and 1 tsp vegetable oil. Toss to coat thoroughly. Set aside to marinate for 20 minutes. (This covers the entire Prep Time.)
- Carefully separate the fresh Ho Fun rice noodles by hand to prevent them from breaking during stir-frying. In a separate small bowl, whisk together the light soy sauce, dark soy sauce, sugar, oyster sauce, and sesame oil to create the finishing sauce.
- Heat 1 Tbsp of the peanut oil in a large wok or skillet over high heat until smoking hot. Add the marinated beef and stir-fry rapidly until the edges are just browned, about 1 minute. Remove the beef immediately and set aside, leaving as much oil as possible in the wok.
- Add the remaining 1.5 Tbsp of peanut oil to the wok. Once smoking, add the separated Ho Fun noodles. Spread them out and let them sit for 15 seconds before tossing vigorously. Continue stir-frying for 2-3 minutes, aiming for small charred patches.
- Add the bean sprouts and green onions to the wok. Stir-fry for 30 seconds until the sprouts are slightly wilted but still crisp. Return the seared beef to the wok.
- Pour the prepared sauce mixture over the ingredients. Toss vigorously and quickly for about 1 minute until the noodles are perfectly coated and the sauce is fully absorbed. Season with salt and white pepper to taste. Serve immediately while hot.