Yield 4-6 servings
1 lb beef, thinly sliced
2 lb fresh wide rice noodles in refrigerator section or 1 lbs dried wide rice noodles.
2 medium onions, sliced
8 oz mungbean sprout about 4 cups
4 scallions, cut into 2-in lengths
2 Tbs thick soy sauce
2 tsp grated Ginger
2 tsp crushed garlic
2 tsp oyster sauce
2 Tbs regular soy sauce
2 tsp cornstarch
1 tsp ground black pepper
2 Tbs vegetable oil
- Marinate beef with 1 Tbs soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 1 tsp sugar, 2tsp cornstarch, 1 tsp crushed garlic, 1/2 ground black pepper. Set aside.
- If use refrigerated fresh noodles, warm it up in microwave a few minutes, turn and check every minutes. May need to separate them by hand to make sure they are the same softness-not mushy. If use dried noodle, soak them in hot water for 30 minutes (or boiling water in 10-15 minutes) and drain
- Slice onions, cut scallions, rinse and dry beansprouts.
- Mix 1 Tbs thick soy sauce, 1 Tbs regular soy sauce, 1 tsp sugar in a small bow.
- Heating 1 Tbs oil in a large non-stick pan over high heat, add 1/2 garlic and 1/2 ginger. Stir to fragrant and add beef, stir until no more pink look. Transfer to a plate
- Return the same pan back to medium high heat, add 1 Tbs oil to a simmer. Add the remaining garlic, ginger and add onion, stir until onions look slightly wild, add noodles and soy sauce mixture. Toss them well. Then add beef, beansprouts and scallions, toss gently, taste and adjust seasoning if needed. Cook a few minutes until beansprouts and scallions look slightly wild t. Sprinkle 1/2 tsp ground black pepper atop of noodles and serve.
*Note: I did not use fermented black bean. Its flavor is a little strong to noodles per my opinion.