If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
My all time favorite Chinese restaurant item - I could eat it all day, every day. Dry noodles are an ok substitute, but it's worth looking for the wide rice noodles fresh at at an Asian market
Serves 2-3
Ingredients
Beef
1/2 pound flank or skirt steak
1 tablespoon light soy
1 teaspoon dark soy sauce - no dark soy, no problem just use more light soy
1/2 teaspoon white pepper
1/4 teaspoon baking soda
Sauce
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine, or dry sherry (not sweet)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce - same as above if you don't have
1 teaspoon sugar
2 tablespoons water
For stir frying:
Neutral oil
1/2 yellow onion, sliced
1 tablespoon garlic, minced
1/2 tablespoon ginger, finely chopped
10 ounces fresh chow fun noodles (wide rice noodles), separated
4 green onions, cut into 2 inch pieces
1 handful bean sprouts, about a cup
1 teaspoon sesame oil
Directions
Cut beef across the grain into thin strips, put in a bowl with the soy, pepper and baking soda - massage well to combine and set aside
Combine all sauce ingredients for sauce; whisk well until sugar has dissolved - set aside
Heat a wok over high until almost smoking, add 1 tablespoon of the oil and then add the beef - cook 1 to 2 minutes on each side or until just cooked - remove and set aside
Add another tablespoon of oil, and then the onion and stir fry 2 minutes or until just softened
Add the green onion and sprouts - cook about a minute stirring often then add the garlic and ginger - stir fry for 30 seconds to 1 minute or until super fragrant
Add the noodles (separating them again as you go) stir fry about a minute the add the sauce and beef
Toss everything together and stir another 2-3 minutes until the sauce has been absorbed into the noodles
