What you will need:
  • 1 lb fresh wide flat rice noodles (they are usually pre-cut, separate them by the strands)
  • ½ lb beef sirloin (freeze in the freezer for about 15 minute and cut very thinly)
  • 1 lb beansprouts
  • 4 stalks of spring onion (cut into 3-inch pieces)
  • Vegetable oil for stir-frying
  • 1 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • Dash of salt and pepper
  • 2 Tbsp soy sauce
  • 1 Tbsp corn starch
  • 1 Tbsp vegetable oil
  1. I found it helpful to put the sirloin in the freezer for 15 minutes before cutting. This help me to cut it thinner. Once you've cut them, put all the marinade ingredients and let it marinade for 30 minutes
  2. Preheat the cast-iron wok on high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil and add in the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef
  3. If you properly season your wok, it should be pretty smooth and non-stick. Scrap any crust off the wok, if any. Heat the wok back until it's stonking hot and smoking again, add in 2 Tbsp of oil and add in the noodles and stir fry quickly for about 20-30 seconds. Don't over stir the noodles or they will break apart and turn choppy. Pour in the sauce and give it a stir and cook for another 30 seconds. Add in spring onions, a quick stir, have a taste and add more soy sauce or oyster sauce if needed
  4. Add in the beef slices and stir fry again for another 30 seconds. Add in the beansprouts. Turn off the heat. Stir to mix everything. Dish out into serving platter and serve immediately
If you use a dried wide flat noodles, soak them in warm water for 20 minutes and then drain off water
Recipe by What To Cook Today at