1/2 lb flank or sirloin steak, sliced very thin across the grain (I prefer sirloin)
Marinade for beef:
2 Tbsp rice wine or Sake (I prefer Sake, do not use cooking wine, ever! It is shit and full of salt)
2 Tbsp light soy sauce
1 Tbsp corn starch
1/4 tsp baking soda
1/4 tsp finely ground white or black pepper
2 tsp sesame oil
Sauce for noodles:
Premix in a measuring cup:
2 Tbsp light soy sauce (low sodium if you can find it)
1 Tbsp dark soy sauce (low sodium if you can find it)
1 Tbsp black beans, soaked in hot water, drained then crushed or use 1 Tbsp of black bean garlic paste and omit the oyster sauce below
1 Tbsp oyster sauce
1/2 tsp sugar
1 tsp sesame oil
Mix the ingredients well and set aside...
1 lb wide rice noodle (I prefer dried and re-hydrated noodles)
1 lb bean sprouts
2 cloves garlic, pressed
1 - 1" piece thinly sliced ginger
1/4 cup canola or grapeseed oil
3
green onions, diagonally sliced into 1" pieces
1
green onion julienned into 1” long strands and place in ice water
to curl, for garnish
Mix marinade ingredients: rice wine, soy sauce, corn starch, sesame oil, baking soda and ground pepper, add to sliced beef and toss well to ensure all the beef slices are well coated, place in fridge for 1 hour.
Separate rice noodles into strands along the cut sections, don't worry, they will break apart when you stir fry.
Preheat wok on high heat. Add 2 Tbsp oil then add the beef, garlic and ginger. Stir fry the beef for 2-3 minutes, until medium rare.
Note: Place beef into wok and then spread evenly to distribute the heat evenly, let sit for 30 - 60 seconds to develop a smoky flavour but do not burn. Do it in 2-3 small batches to ensure it fries and not boils if you don't have a mega Btu stove like I do!! Remove from wok and set aside.
Return wok to high heat. Once hot, add 2 Tbsp oil then noodles and stir fry for about 30 seconds. Add additional oil if the noodles are sticking.
Once noodles begin to cook and separate add 1/2 of the sauce and toss well, be careful not to toss too much however lest you break the noodles into mush. Stir fry another 30 seconds. Give the noodles a taste at this point and if they need more flavour add more sauce, also add the sliced green onions at this time as well.
Add the precooked beef and bean sprouts to the noodles at this point and stir fry for 1 -2 minutes longer or until all the noodles are hot and the bean sprouts are just beginning to wilt, then turn out onto serving platter.
Garnish with juilliened green onion and serve immediately.
These are fantastic, especially when done over very high heat. In stir fry cooking there is a thing called WOK HEI. They are the words that describe the smoky flavour that you get when using high heat. It is not a charred taste that you get when you burn something, no, wok hei is a smoky taste that comes from a well seasoned wok and the carmalization of the ingredients that you place in that wok when cooking over high heat. It is unique to wok cooking and unmistakeable when you taste it. My wok stove delivers wok hei.
This is wayyyyy too many Btu's to cook with in the kitchen. I bought it to use on the deck or when we picnic in the park or even take to friends homes if I ever find a friend and if that friend invited me to their home. Sigh...