This is an adaptation of a recipe for a Cantonese noodle dish on the “Made With Lau” YouTube channel.  My version looked a lot different from the original since I was unable to find fresh wide flat noodles at the New Grand Mart.  The closest I could find were thinner noodles intended for Phat Thai, but they seemed to work well.  (Possibly I can find the wider noodles at Tan-A Supermarket, which is more Chinese oriented than the New Grand Mart.

This will make 4 servings and will take less than an hour.  Like other stir fries, all the ingredients need to be prepped before the cooking starts, which goes very quickly.

Main ingredients

10 oz. flank steak, cut into ¼ inch slices (The easiest way to cut the meat is if it is partially frozen.)

½ yellow onion, sliced

1 handful bean sprouts

3 scallions, cut into 1-inch sections, white and green sections separated

1 lb. fresh flat rice noodles

For the beef marinade

1 tsp. baking soda

1 Tbs. cornstarch

1 Tbs. oyster sauce

1 Tbs. soy sauce

1 tsp. tamari

¼ tsp. freshly ground black pepper

2 Tbs. water

1 tsp. cooking wine

1 tsp. sugar

1 Tbs. cooking oil

For the sauce

1 Tbs. oyster sauce

1 Tbs. soy sauce

1 tsp. tamari

Stir Fry Ingredients

3 Tbs. cooking oil

1 tsp. sesame oil

Wash the meat in a bowl of water to rinse out the myoglobin, and then pat dry with paper towels.

Prepare the rice noodles by separating them into strands.  They should not need any pre-soaking, and they should have an oil coating.

Mix all the marinade ingredients in a large zip lock baggie and add the cut-up meat.  Marinade for 15 minutes.

Heat a wok or a large skillet over high heat for about a minute.  Add 3 Tbs. of cooking oil and heat for another 30-60 seconds until it begins to ripple.  Add the marinaded beef and stir fry for about a minute.  Remove the beef to a colander set over a bowl to remove any excess oil.

Wipe down the pan and add a little additional oil.  Fry the yellow onion and the white part of the scallions for 30 seconds, or until fragrant.  Add the rice noodles.  Let them cook for about a minute to allow them time to warm and loosen up and then start stirring them.  Cook for about 2 minutes until they turn golden brown, and smell cooked.  Add the sauce and toss with the noodles.  Add the green part of the scallions and the bean sprouts and cook for about a minute.  Add the beef and mix together.  Cook for about a minute.  Remove from the heat and stir in the sesame oil.