Directions
- 1Start by slicing beef against the grain.
- 2Soak the beef for 5 minutes to remove the blood.
- 3Add baking soda to the beef.
- 4Add light soy sauce to the beef.
- 5Add dark soy sauce to the beef.
- 6Add cornstarch to the beef.
- 7Add the rest of the marinade and massage until it absorbs all the liquid.
- 8Seal with oil, then set aside.
- 9Cut up green onions and separate the white and the green parts.
- 10Try to find the freshest rice noodles for stir fry.
- 11Separate the rice noodles.
- 12Mix light soy sauce into the noodles in advance.
- 13Add dark soy sauce to the noodles in advance.
- 14Mix the noodles with the soy sauces.
- 15Add generous amount of oil into a nonstick pan.
- 16Drop in the beef.
- 17Cook just until it changes color.
- 18Drain the oil from the beef.
- 19In the same pan, stir fry the white part of the green onion.
- 20Then add the green part and bean sprouts for 30 seconds.
- 21Clean the pan and add more oil.
- 22Over medium heat, add the rice noodles.
- 23Let the noodles sit for 30 seconds on each side to char the sides.
- 24Add the beef and veggies.
- 25Use chopsticks to mix together.
Ingredients
- 300 g wide rice noodles (ho fun)
- 114 g thinly sliced beef (flank, skirt, sirloin, or chuck)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- Green onions
- mung bean sprouts
- 3 tbsp oil
- 0.25 tsp baking soda
- 0.5 tsp sugar
- 0.5 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- 0.5 tbsp oil
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
Equipment
nonstick panstrainerchopping boardknifebowlchopsticksspatula
Tips
- Mix soy sauce into noodles before stir-frying to prevent overmixing and breaking.
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