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EnglishIngredients:
$2.99
F/Horse Rice Noodle (Xl)
Qt 1
$3.99
Lkk Panda Oyster Sauce
Qt 1
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
$2.99
Tomax White Pepper Powder
Qt 1
Directions:
- Flank Steak 8 ounces
- Vegetable oil 1 tsp + 4 tbsp
- Fish sauce 1 tsp
- Garlic 3 cloves
- White pepper 1/2 tsp
- Chinese broccoli 1 bunch
- Cornstarch 1 tsp
- Soy sauce 1 tsp + 2 tsp
- Dark soy sauce 1 tbsp
- Wide rice noodles 1 pound
- Sugar 1/2 tsp
- Oyster sauce 1 tbsp
- Eggs 2 pieces
- In a bowl add the dark soy sauce, vegetable oil, and cornstarch, to the flank steak and mix until the beef is completely coated. Set aside.
- Heat a wok on high and oil evenly to coat the pan. Then sear the steak until it is 80% cooked through, and transfer it back to the marinade bowl.
- Add more oil to the wok and stir in the garlic and Chinese broccoli. Make sure to stir constantly to prevent the garlic from burning.
- Cook the wide rice noodles according to the package and set aside. (Remember, 8 ounces of dried noodles will rehydrate to 16 ounces.)
- Add the cooked noodles and the cooked steak, then stir again.
- Push the mixture to one side to let the empty side of the wok heat for 10 seconds. Then add two beaten eggs and scramble.
- Next, combine oyster sauce, sugar, soy sauce, dark soy sauce, fish sauce, and white pepper in a small bowl. Pour the sauce into the wok and make sure everything is evenly coated.
- Stir-fry the mixture for another 1-2 minutes until everything is mixed well and serve!
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