Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.
Ingredients:
Wide rice noodles - 1.1 lb (500g)
Beef sirloin or flank steak, sliced into thin strips - 0.77 lb (350g)
Bean sprouts - 0.44 lb (200g)
Scallions, chopped - 4
Soy sauce - 3 tbsp
Vegetable oil - 3 tbsp
Salt - 1/2 tsp
Ground white pepper - 1/4 tsp
Instructions
Prepare the noodles according to package instructions. Drain and set aside.
Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat the pan.
Add the beef and stir-fry for 2-3 minutes until browned. Remove from the pan and set aside.
Add the remaining oil to the pan. Add the scallions and stir-fry for 30 seconds.
Add the bean sprouts and stir-fry for 1-2 minutes until tender.
Add the cooked noodles to the pan and toss to combine with the bean sprouts and scallions.
Return the beef to the pan and stir-fry for 1-2 minutes until heated through.
Add the soy sauce, salt, and ground white pepper to the pan. Toss to combine and stir-fry for 1-2 minutes until everything is heated through and well combined.
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