Directions
- 1Chop green onions into large chunks.
- 2Slice up an onion into thick slices and set aside.
- 3Prepare fresh rice noodles using the "dad's peeling trick": gently rub the noodles against the cutting board to loosen them. Set aside.
- 4Tenderize beef flank steak with baking soda.
- 5Marinate the beef with oyster sauce, soy sauce, chicken bouillon, pepper, and cornstarch. Mix well and set aside.
- 6Make the sauce by combining dark soy sauce, regular soy sauce, oyster sauce (or mushroom sauce), Shaoxing wine, chicken bouillon, and sugar. Mix well.
- 7Add oil to a wok, then add the marinated beef and cook until it is done. Set aside.
- 8Add sliced onions to the wok and let them soak up the flavor.
- 9Add the noodles to the wok, and add extra oil to prevent sticking.
- 10Once the noodles get a little bit of a char, add in all the sauce.
- 11Add the cooked beef back into the wok.
- 12Give it a gentle toss, add in bean sprouts, green onions, and finish it with sesame oil.
Ingredients
- 1 bunch green onions
- 1 onion
- 1 package fresh rice noodles
- 1 lb beef flank steak
- 1 tsp baking soda
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp chicken bouillon
- 1 pinch white or black pepper
- 1 tbsp cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce or mushroom sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 tbsp oil
- 1 cup bean sprouts
- 1 tsp sesame oil
Equipment
knifecutting boardwokwooden spoonmeasuring cupbowlchopsticks
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