Stir-fried Beef with Flat Rice Noodles | Simple Home Edit

Ingredients

• 450 g rump (sirloin), porterhouse (New York strip) or flank steak, sliced as thinly as possible (4 mm/¼ inch thick) (see note 1)
• 1 tsp freshly minced garlic
• 1 tbsp Shaoxing wine (substitute with mirin or dry sherry)
• 1 tbsp light soy sauce
• 1 tbsp cornflour (cornstarch)
• 1 tbsp white sugar
• 1 tbsp water
• ½ tsp freshly cracked black pepper
• ¼ tsp bicarbonate of soda (baking soda), not to be confused with baking powder (see note 2)
• 1 tbsp cooking oil (see note 3)
• 400 g dried flat rice noodles
• 2 tbsp cooking oil (see note 4)
• 1 small brown onion, finely sliced
• 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce (you can substitute with extra light soy sauce, but there will be less intensity of flavour)
• 250 g bean sprouts
• 1 tbsp sesame oil