Beef Chow Fun

Ingredients

• 12 oz flank steak, thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1 1/2 lb fresh wide rice noodles
• 3 tbsp peanut oil, divided
• 1 small yellow onion, thinly sliced
• 8 oz mung bean sprouts
• 4 green onions, cut into 2 inch lengths
• 1 tbsp Shaoxing wine
• 2 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tsp sugar

Method

1. Toss the beef with the light soy sauce, cornstarch and baking soda and let it sit 15 minutes.
2. Separate the noodle sheets by hand; if they are stiff, microwave them covered for 1 minute first.
3. Heat 1 tablespoon oil in a wok over high heat and sear the beef in one layer until browned and it reaches 145°F, then set it on a plate to rest 3 minutes.
4. Add the remaining oil, stir-fry the onion 1 minute, then add the noodles and let them sit 30 seconds between tosses to char lightly.
5. Add the Shaoxing wine, dark soy sauce, soy sauce and sugar and toss until the noodles are evenly colored.
6. Return the beef with the bean sprouts and green onions and toss 1 minute until the sprouts just wilt.

Notes