Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 8 oz (225g) rice noodles or egg noodles
  • 2 tablespoons (30ml) vegetable oil (or any neutral oil)
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, minced
  • 1/4 cup (60ml) soy sauce (use low-sodium if desired)
  • 2 tablespoons (30ml) oyster sauce (optional)
  • 1 tablespoon (15g) brown sugar
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) water (for thickening)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)
  • Fresh cilantro (for garnish)

Instructions:

  1. Boil water in a large pot. Add noodles and cook according to package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine the sliced flank steak with soy sauce, oyster sauce, and brown sugar. Let marinate for 5–10 minutes.
  3. Heat vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and ginger; sauté for 30 seconds until fragrant. Add marinated beef; cook until browned (about 3-4 minutes).
  4. Stir in the cornstarch mixture to thicken the sauce. Cook for an additional 1-2 minutes until the sauce is glossy and coats the beef.
  5. Add the cooked noodles to the skillet with the beef and sauce; toss to combine well. Cook for an additional minute until heated through.
  6. Plate the noodles with garnishes of green onions, sesame seeds, or cilantro.