Ingredients:

  • 450g flank steak, sliced thin against the grain
  • 0.5 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 400g fresh thin egg noodles
  • 2 tbsp neutral oil
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp granulated sugar
  • 0.25 tsp ground white pepper
  • 2 cups shredded cabbage
  • 1 cup mung bean sprouts
  • 3 scallions, cut into batons
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. Toss the 450g sliced flank steak with 0.5 tsp baking soda, 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Let this sit for 20 mins to tenderize.
  2. Cook 400g egg noodles in boiling water for 1 min less than the package directions until al dente and bouncy.
  3. Drain and spread the noodles on a tray. This prevents them from steaming in the wok later.
  4. Mix the oyster sauce, light soy, dark soy, Shaoxing wine, sugar, and white pepper in a small bowl.
  5. Heat 1 tbsp oil in the wok until wisps of smoke appear. Add the beef in a single layer and don't touch it for 60 seconds to develop a crust.
  6. Toss the beef for another minute until just browned, then move it to a plate. We will finish cooking it in the residual heat later.
  7. Add the remaining oil, then the ginger and garlic until the air smells fragrant (about 30 seconds).
  8. Throw in the 2 cups of cabbage and 3 scallions. Stir fry for 1 minute until the cabbage edges soften.
  9. Add the noodles, the seared beef, and the mung bean sprouts into the wok.
  10. Pour the sauce over the noodles and toss vigorously over high heat for 2 minutes until the sauce is glossy and the noodles are dark.