Ingredients
16ozrice noodles,extra wide
1lbflank steak,sliced paper thin against the grain
1tbspcorn starch
1tbspsoy sauce
3tbspvegetable oil
3garlic cloves,minced
2tspginger,minced
2tbspShaoxing wine
1tspsesame oil
¼cuplow sodium soy sauce
½tspsugar
green onions,1 bunch, green parts cut into 2-inch sections
½cupbean sprouts,mung bean preferred
Preparation
Soak the noodles for 30 minutes in cold water.
Alternatively, boil the noodles for 1 minute and steep them in the hot water for 5 minutes before draining.
Mix the beef with the cornstarch and soy sauce, then let sit for 30 minutes while the noodles are soaking.
Add 2 tablespoons of vegetable oil to a wok or large skillet on high heat.
Add the beef slices, individually searing them 30 seconds on each side.
Lower the heat to medium, then add in the remaining oil, garlic and ginger.
Cook for 15 seconds.
Add in the wine, sesame oil, soy sauce and sugar, then mix well.
Add in the mung bean sprouts, noodles, and beef, then toss to combine.
Garnish with green onions, serve, and enjoy!
