- 8 ounces flank steak, cut into 1/8-inch x 2-inch pieces
- 1/4 tsp baking soda
- 1 tsp corn starch
- 1 tsp soy sauce
- 3 tbsp + 1 tsp oil, divided
- 12 ounces fresh flat rice noodles
- 4 green onions, split in half lengthwise and cut into 3-inch pieces
- 3 thin slices ginger
- 2 tsp dry white wine
- 1/2 tsp sesame oil
- 1/4 cup soy sauce
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 4-6 ounces fresh mung bean sprouts
Sprinkle steak with baking soda and cornstarch, then drizzle soy sauce and 1 tsp oil over the top. Cover and marinate in the refrigerator for about an hour.
If the rice noodles are in a large sheet (i.e., have not already been cut), then slice them into about 1/2 to 3/4-inch wide strips.
Heat a wok or large skillet over high heat then add 1-1/2 tbsp oil to coat. Add the steak and sear until browned. Remove steak from wok. Add the remaining 1-1/2 tbsp oil to the wok, then add the ginger and stir for about 15 seconds. Add the green onions and stir to coat in the oil. Add the noodles, spread evenly in the wok, then stir-fry until mixed evenly, about 15 seconds. Add the wine, sesame oil, soy sauce, sugar, and pepper. Stir to blend, then add steak and stir fry, making sure your spatula scrapes the bottom of the wok and you lift the mixture in an upward manner to mix well and coat evenly with the soy sauce. Add the bean sprouts and stir-fry until they are tender.
4 servings
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Note: If fresh rice noodles are not available, you can use dried noodles and cook/soften them according to package directions while the steak is marinating.
Adapted from Woks of Life (https://thewoksoflife.com/)