Ingredients:

  • 1/2 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1 tsp white vinegar
  • 1 lb wide flat rice noodles
  • 2 cups Chinese broccoli (Gai Lan), chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp neutral oil
  • 1 large egg, lightly beaten

Instructions:

  1. Whisk together the oyster sauce, dark soy sauce, light soy sauce, brown sugar, and white vinegar in a small bowl.
  2. In a separate bowl, toss the sliced beef with soy sauce, cornstarch, and 1 tsp of vegetable oil; set aside.
  3. Prepare noodles by ensuring they are separated; if using dried noodles, soak until pliable but not mushy.
  4. Heat 1 tbsp of neutral oil in a wok or large cast iron skillet over high heat until shimmering.
  5. Add the beef in a single layer and sear undisturbed for 1 minute until browned; toss quickly to finish cooking and remove from the pan immediately.
  6. Add the remaining oil to the pan and sauté minced garlic for 30 seconds.
  7. Toss in the Chinese broccoli and stir-fry until vibrant green.
  8. Push the vegetables to the side of the pan, pour in the beaten egg, and scramble quickly.
  9. Add the rice noodles and pour the prepared sauce over them.
  10. Stir-fry gently using a folding motion until the noodles are mahogany-colored and slightly charred.
  11. Fold the cooked beef back into the noodles and serve immediately.