- 4
- 10 mins
- 20 mins
Ingredients
- 7 ounces uncooked wide rice noodles
- 2 tablespoons vegetable oil (or any high heat oil)
- 8 ounces flank steak, cut into bite-sized pieces
- 1 white onion, peeled and sliced
- 4 ounces mung bean sprouts
- 4 green onions (scallions), sliced into 2-inch pieces
- 1 teaspoon sesame oil
- salt and white pepper, to taste
- Marinade
- 3 garlic cloves, finely minced
- 2 tablespoons dark soy sauce
- 2 tablespoons (regular) soy sauce*
- 1 tablespoon rice vinegar
- 2 teaspoons grated peeled fresh ginger ( or 1/2 teaspoon dry ginger)
- 1 teaspoon Sriracha (or more/less to taste)
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Preparation
Step 1
Cook noodles according to package directions. Transfer to an ice bath and stir until chilled. Set aside.
Whisk together all the marinade ingredients in a small bowl. Pour half the marinade mixture on the beef and toss to combine. Cover and refrigerate for at least 10 minutes, or up to 8 hours. Refrigerate the second half of the marinade as well.
When you're ready to cook the dish, heat oil in a large skillet or wok over high heat. Remove the beef from its marinade with a slotted spoon, and add it to the pan. Sear until browned, turning once or twice so that all sides cook evenly, about 1-2 minutes. Transfer the beef to a separate plate with a slotted spoon and set aside. In the hot pan, add the white onions and stir fry for 1 minute, stirring occasionally. Add the bean sprouts and stir-fry an additional 1 minute.
Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 minute, tossing occasionally to combine. Add the green onions and sesame oil and stir fry for 1 more minute, tossing occasionally to combine. Season with additional salt and white pepper (and Sriracha) if needed.
Remove from heat and serve warm.