8 oz flank steak, sliced thinly
1 tbsp soy sauce
1 tbsp shaoxing cooking wine
1 tbsp Shaoxing cooking wine (or dry sherry)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp sugar
2 tbsp water
1 small head of broccoli chopped bite sized
7 oz flat wide rice noodles, dried
3 tbsp oil (veg or peanut)
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 white onion, sliced
4 mushrooms sliced
1 cup bean sprouts
4-6 green onions, chopped
1 tsp sesame oil
- Slice beef against the grain into strips and transfer the pieces into the marinade of soy sauce, Shaoxing wine, and cornstarch. Mix the beef in with your hands and let marinate for at least 15 mins.
- Take dried noodles and soak in lukewarm water for at least 15-20 minutes. You want the noodles to be soft but provide some resistance to breaking when bending. You can also boil your noodles to this point too, but you have to be careful not to overcook them before stir frying! Once they’re done, drain and drizzle some oil on them so they don’t stick together.
- Combine all the sauce ingredients. Mix well until sugar dissolves and set aside
- Bring a pot of water to boil and blanche broccoli until tender. Drain and set aside.
- In a large skillet or wok add 1 tbsp of oil and bring to high heat. Lay down a layer of beef slices and cook until the beef turns golden brown. 30 seconds to 1 minute on each side. Transfer to plate. Cook in batches if needed until all the beef is cooked.
- Add another tbsp of oil to the skillet and stir fry garlic, ginger, and onion until fragrant, about 15-30 seconds.
- Add the noodles and drizzle a little bit of oil on top of them and toss. Add in beef, mushrooms, and sauce atop the noodles and mix everything together.
- Add the green onions, bean sprouts, and broccoli and toss. Turn off the heat and let the pan do the rest of the work.
- Serve hot on a large dish to share. Top with sesame oil or more green onions.