Beef Chow Fun

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Slice 1¼ lb flank steak thin against the grain, about ⅛ inch thick, then combine with ¼ teaspoon baking soda, 1 tablespoon cornstarch, 1 tablespoon light soy sauce, ½ teaspoon sugar, and ¼ teaspoon white pepper; toss well and marinate for 15 minutes. 6 min
2. Halve and thinly slice the white onion and cut the 4 green onions into 2-inch pieces; set aside separately. 4 min
3. Stir together 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing rice wine, and 1 teaspoon sesame oil in a small bowl to make the stir-fry sauce. 2 min
4. Gently pull apart 1½ lb fresh wide rice noodles by hand at room temperature, separating any clumps without tearing, until the strands are loose. 4 min
5. Timing-sensitive step. Heat a wok or large cast-iron skillet over the highest heat possible for 2 minutes until smoking, then add 2 tablespoons neutral oil and sear the marinated beef in a single layer for 1–2 minutes per side until browned but just barely cooked through; transfer to a plate. 5 min
6. Timing-sensitive step. Return the wok to high heat, add the remaining 2 tablespoons neutral oil, and stir-fry the sliced white onion for 1½ minutes until it begins to soften and char at the edges. 2 min
7. Timing-sensitive step. Add the noodles to the wok and spread them in an even layer; let them sit undisturbed for 30 seconds to develop char, then toss and repeat once more. 2 min
8. Timing-sensitive step. Pour the stir-fry sauce over the noodles and toss vigorously to coat evenly, then return the seared beef to the wok along with the 3 cups bean sprouts and green onions. 2 min
9. Toss everything together over high heat for 1 minute until the bean sprouts are just wilted but still have crunch and the sauce is absorbed; divide immediately among 4 plates and serve. 2 min