Ingredients:

  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups bok choy, chopped
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 8 ounces egg noodles
  • Salt, to taste
  • Fresh cilantro or green onions for garnish (optional)

Instructions:

  1. In a bowl, combine sliced beef, soy sauce, rice vinegar, and cornstarch. Toss to coat evenly and let marinate for 10 minutes.
  2. Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and sauté for 4-5 minutes until they become soft and slightly caramelized. Remove from skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of oil. Once hot, add the marinated beef in a single layer. Sauté for 3-4 minutes until the beef is browned and cooked through. Remove from heat.
  5. Add the garlic to the skillet and sauté for 30 seconds. Return the onions to the skillet, add the bok choy, and stir-fry for another 2-3 minutes until the greens are wilted.
  6. Add the cooked noodles, oyster sauce, sesame oil, and toss everything together until well combined.
  7. Plate the sautéed beef with onions and noodles. Garnish with fresh cilantro or green onions if desired.