Dry-Fried Beef and Flat Rice Noodles with Bean Sprouts

What you need

• 250 g (9 oz) flank steak, sliced thinly against the grain
• 1 tbsp light soy sauce, for the marinade
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1/2 tsp sugar
• 400 g (14 oz) fresh flat rice noodles, ho fun
• 1 tbsp light soy sauce, for the sauce
• 1 1/2 tsp dark soy sauce
• 1 tsp oyster sauce
• 1 pinch white pepper
• 150 g (5 oz) bean sprouts
• 3 scallions, cut into 5 cm (2 in) lengths
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 3 tbsp vegetable oil, divided

Method

Restated from the original video

1. 1

   Toss the steak with the marinade soy sauce, Shaoxing wine, cornstarch and 1/2 tsp sugar. Marinate 15 min.

2. 2

   Separate the noodles gently by hand so the strands do not tear. If they are cold and stiff, microwave them 30 seconds first.

3. 3

   Stir the sauce soy sauce, dark soy sauce, oyster sauce and white pepper together in a small bowl.

4. 4

   Heat a wok over the highest heat until it smokes. Add 1 tbsp oil.

5. 5

   Lay the steak in a single layer and sear without moving for 1 min. Stir-fry another 30 seconds until browned but still slightly pink inside. Tip it out onto a plate.

6. 6

   Add 1 tbsp oil to the hot wok, then the garlic and ginger. Stir for 10 seconds.

7. 7

   Add the remaining 1 tbsp oil and the noodles. Spread them out and sear 1-2 min, stirring only now and then so they pick up charred spots.

8. 8

   Pour the sauce over the noodles and toss for 1 min until evenly dark.

9. 9

   Add the bean sprouts, scallions and steak. Toss over high heat for 30-60 seconds, just until the sprouts wilt.

10. 10

    Serve immediately.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.