Ingredients
7ozwide rice noodles,uncooked
2tbspvegetable oil,or any high heat oil
8ozflank steak,cut into bite-sized pieces
1white onion,peeled and sliced
4ozmung bean sprouts
4green onions,scallions, sliced into 2-inch pieces
1tspsesame oil
salt and white pepper,to taste
3garlic cloves,finely minced
2tbspdark soy sauce
2tbspsoy sauce,regular
1tbsprice vinegar
2tspfresh ginger,grated, peeled, or ½ tsp dry ginger
1tspSriracha,or more/less to taste
1tspcornstarch
¼tspbaking soda
¼tspsalt
Preparation
Cook the noodles according to package directions.
Transfer the cooked noodles to an ice bath, then stir until chilled. Set aside.
Whisk together the garlic, dark soy sauce, regular soy sauce, rice vinegar, ginger, Sriracha, cornstarch, baking soda and salt in a small bowl.
Pour half the marinade mixture on the beef, then 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.
Heat the oil in a large skillet or wok over high heat.
Remove the beef from its marinade with a slotted spoon, then add it to the pan.
Sear for 1 to 2 minutes until browned, turning once or twice for all sides to cook evenly.
Transfer the beef to a separate plate with a slotted spoon, then set aside.
In the hot pan, add the white onions, then stir fry for 1 minute, stirring occasionally.
Add the bean sprouts, then stir-fry for an additional 1 minute.
Add the second half of the marinade, noodles, and beef to the pan.
Stir fry for 1 minute, tossing occasionally to combine.
Add the green onions and sesame oil, then stir fry for 1 more minute, tossing occasionally to combine. Season with additional salt and white pepper, if needed.
Remove from heat.
Serve warm, and enjoy!
