Ingredients
Scale
- 1/2 lb. flat rice noodles
- 1/2 lb. flank steak, cut into thin strips against the grain
- 1 teaspoon garlic, minced
- 2 cups chicken stock
- 2 tablespoons thick soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon thin soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 3 green onions, sliced diagonally into 2” pieces
- 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Pepper to taste
Marinade:
- 2 tablespoons thin soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ginger, minced
- 1 teaspoon sugar
Instructions
- Mix together the marinade and marinate the beef strips for 30 minutes
- Soak the rice noodles in warm water for 15 minutes, making sure they are completely submerged
- Over medium high heat, stir-fry the noodles in 1 tablespoon oil and 1 tablespoon dark soy sauce until the noodles have cooked down and absorbed the color, tossing continuously for about 5 minutes. Add water if needed to prevent sticking. Remove and set aside
- In the same pan, saute garlic until fragrant
- Add in the marinated beef and cook thoroughly, about 2 minutes
- Pour in chicken stock and stir to combine, adding oyster sauce, thin soy sauce, sugar and pepper to taste
- Bring to a boil then pour in the cornstarch slurry and simmer until the gravy has thickened
- Add in green onions and toss to combine
- Remove from heat and add sesame oil
- Arrange the noodles on plates and ladle the beef and gravy on them
- Serve hot