Bring out a bowl large enough to fit the meat and the marinade and combine the ingredients for the marinde in the bowl. Mix well, then add the beef. Mix until well covered and set aside to marinate for 10-60 minutes.
Heat a skillet or wok over medium-high heat, then pour in vegetable oil.
2 tablespoon vegetable oil
Add minced garlic and ginger and cook for 1 minute until fragrant. It's fine for the garlic to brown, but it shouldn't burn. If it starts to look burnt, lower the heat.
1 garlic clove, 1 inch fresh ginger
Add the marinated beef and sear 1 minute per side.
Add chopped scallions, bean sprouts, cooked noodles and stir-fry sauce and stir-fry for 1 minute while mixing it all together.
3 scallions, ¼ lb dry rice noodles, 1¼ cup mung bean sprouts
Remove from the heat, taste test and season with white pepper and salt as needed.
⅛ teaspoon ground white pepper, salt
Serve topped with scallions.
Rice noodles: I use the thickest dry rice noodles I can find in my regular supermarket, if you find even thicker noodles I recommend to use those. If you can find fresh rice noodles, even better! Either way, follow the cooking instructions on the package.
Flank steak: Make sure to slice it against the grain, or it will end up tough. Have a look below for how to identify the grain and cut against it.
Bean sprouts: Make sure to rinse them well
You can add more veggies if you wish - some great additions are thinly sliced carrot, broccoli and baby corn
Japanese soy sauce can be swapped for Chinese soy sauce, but it will change the flavor and color
Mirin can be subsituted for Shaoxing wine, dry sherry, a sweet white wine, and in a pinch a dry white wine with a little bit of sugar added
Flank steak can be substituted for another tender cut of beef, like rump steak or sirloin
Scallions can be swapped for green onions
Tips & tricks
Make sure to cut the beef against the grain to avoid tough meat
For even more flavor you can marinate the meat longer, up to 1 hour
Have everything prepped before cooking - this dish cooks quickly!
Make it gluten free: Make sure the rice noodles, corn starch, oyster sauce and soy sauce you're using are all gluten free
Storeleftoversin the fridge in an air tight container for up to 4 days