INGREDIENTS FOR THE BEEF & MARINADE:
▢ 8 oz. flank steak...but I personally used thinly sliced prime rib...because I had it handy and I prefer the marbling. Always did and always will
(225g, sliced into 1/8 thick pieces)
▢ 1/4 teaspoon baking soda
▢ 1 teaspoon cornstarch
▢ 1 teaspoon soy sauce
▢ 1 teaspoon vegetable oil
FOR THE REST OF THE DISH:
▢ 12 oz. fresh wide rice noodles
▢ 3 tablespoons vegetable oil
▢ 4 scallions (split in half vertically and cut into 3-inch pieces)
▢ 3 thin slices ginger
▢ 2 tablespoons Shaoxing wine
▢ 1/2 teaspoon sesame oil
▢ 2 teaspoons dark soy sauce
▢ 2 tablespoons regular soy sauce
▢ 1/8 teaspoon sugar
▢ salt and white pepper (to taste)
▢ 4 to 6 ounces fresh mung bean sprouts
I also added about 1/2 of cup of sliced mushrooms
INSTRUCTIONS
Combine the beef and marinade ingredients and marinate for about 1 hour.
Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
Add white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and I added some sliced mushrooms