Ingredients:

  • 1 lb (450g) beef sirloin, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 teaspoon (5ml) Shaoxing rice wine (or dry sherry)
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) white pepper
  • 1 lb (450g) fresh wide rice noodles (chow fun noodles)
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 oz (115g) bean sprouts
  • 2 green onions, cut into 2-inch pieces
  • 1/2 cup (50g) scallions, cut into 2-inch pieces
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) dark soy sauce (for color)
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) sugar
  • 1/4 cup (60ml) water or chicken broth
  • 1 teaspoon cornstarch

Instructions:

  1. Combine beef and marinade ingredients in a bowl. Mix well and let it rest for at least 20 minutes, or up to an hour in the fridge.
  2. Loosen the fresh rice noodles gently. If they are clumped together, carefully separate them. If the noodles seems a bit dry, steam them for a few minutes to rehydrate.
  3. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  4. Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking hot. Add the beef and stir-fry quickly until browned and cooked through (about 2-3 minutes). Remove the beef from the wok and set aside.
  5. Add the remaining oil to the wok. Stir-fry the onion and garlic until fragrant and softened. Add the bean sprouts and scallions, and cook briefly until slightly softened.
  6. Add the noodles to the wok and toss to combine with the vegetables. Pour the sauce over the noodles and stir-fry to coat evenly.
  7. Add the cooked beef back to the wok and toss everything together until heated through.
  8. Serve immediately, garnished with extra green onions (optional).