Wide rice noodles stir-fried with beef, bean sprouts, and scallions.
Dark soy sauce adds color; the dish should have some dark charred spots. Home stoves can't replicate restaurant wok hei, but very high heat (450-500°F surface) gets close.
Fresh rice noodles are in the refrigerated section of Asian groceries.
Ingredients
Scale
Measurement units
- 1 lb Fresh wide rice noodles (ho fun)
- ½ lb Flank steak, sliced thin against the grain
- 1 tbsp Light soy sauce (for marinade)
- 1 tsp Cornstarch
- 1 tsp Vegetable oil (for marinade)
- 4 tbsp Vegetable oil (for cooking)
- 2 Garlic cloves, minced
- 1 Egg, beaten
- 2 cup Bean sprouts
- 4 Scallions, cut into 2-inch pieces
- 2 tbsp Light soy sauce (for wok)
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- ¼ tsp White pepper
- ½ tsp Toasted sesame oil
Ingredients
Scale
Measurement units
- 1 lb Fresh wide rice noodles (ho fun)
- ½ lb Flank steak, sliced thin against the grain
- 1 tbsp Light soy sauce (for marinade)
- 1 tsp Cornstarch
- 1 tsp Vegetable oil (for marinade)
- 4 tbsp Vegetable oil (for cooking)
- 2 Garlic cloves, minced
- 1 Egg, beaten
- 2 cup Bean sprouts
- 4 Scallions, cut into 2-inch pieces
- 2 tbsp Light soy sauce (for wok)
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- ¼ tsp White pepper
- ½ tsp Toasted sesame oil
Instructions
Marinate beef and prep noodles
Toss beef with light soy sauce, cornstarch, and 1 teaspoon oil. Set aside 15 minutes. Gently separate rice noodles with your hands, being careful not to break them. If cold and stiff, microwave 20 seconds to soften.
Ingredients
- flank steak, sliced thin (½ lb)
- light soy sauce (1 tbsp)
- cornstarch (1 tsp)
- vegetable oil (1 tsp)
- fresh rice noodles (1 lb)
Sear the beef
Heat wok over highest heat (500-550°F surface) until smoking. Add 1 tablespoon oil. Add beef in single layer, sear 30 seconds undisturbed, then stir-fry 30 seconds more until just cooked. Transfer to plate immediately; beef will be slightly rare.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
Stir-fry the noodles
Add 2 tablespoons oil to wok over highest heat (500-550°F surface). Add garlic, stir 10 seconds. Add noodles, spreading flat. Let char 30 seconds, then gently toss. Repeat: let sit to char, gently toss. After 2 minutes, push noodles aside. Add remaining 1 tablespoon oil, pour in egg, let set 10 seconds, then scramble and mix with noodles.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (3 tbsp)
- garlic, minced (2 cloves)
- egg, beaten (1 whole)
Season and finish
Drizzle light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine around edges of wok (not directly on noodles). Toss to coat. Return beef to wok. Add bean sprouts, scallions, and white pepper. Toss 30 seconds until sprouts barely wilt. Drizzle with sesame oil, toss once, and serve immediately.
Equipment
- wok
Ingredients
- light soy sauce (2 tbsp)
- dark soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- bean sprouts (2 cup)
- scallions (4 stalks)
- white pepper (¼ tsp)
- toasted sesame oil (½ tsp)
Before you cook
Cook notes
- • Fresh rice noodles are in the refrigerated section of Asian groceries.
- • If noodles are refrigerator-cold and stiff, microwave briefly to soften.
- • Dark soy sauce adds color; the dish should have some dark charred spots.
- • Home stoves can't replicate restaurant wok hei, but very high heat (450-500°F surface) gets close.
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