Cooking Instructions
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Step 1
In a bowl, combine the
Shaoxing Cooking Wine (45 mL)
,
Soy Sauce (45 mL)
,
Dark Soy Sauce (15 mL)
,
Sesame Oil (5 mL)
,
Brown Sugar (15 g)
, and
Ground White Pepper (3 dashes)
.
Step 2
Mix the
Beef (225 g)
with 1 tablespoon of the prepared sauce and the
Corn Starch (7 g)
and marinade for 15 minutes at room temperature.
Step 3
Pour
Cooking Oil (15 mL)
over the
Flat Rice Noodles (455 g)
. Use your fingers or a pair of tongs to coat the noodles in the oil.
Step 4
Heat the
Cooking Oil (30 mL)
in a wok over medium-high heat. Add the beef strips to the wok. Stir-fry the beef only until they are halfway cooked, then remove them from the wok.
Step 5
Add the rest of the
Cooking Oil (15 mL)
to the wok, followed by
Garlic (2 cloves)
and
Baby Bok Choy (4)
. Give the vegetables a quick stir, then add the
Water (15 mL)
to help steam the bok choy.
Step 6
Add the
Onion (1)
and stir fry until just before the onion softens.
Step 7
Add the rice noodles to the wok. Give the sauce a quick stir, then pour the sauce over the noodles. Stir well to distribute the sauce evenly throughout the noodles.
Step 8
Return the beef to the wok, then add the
Bean Sprouts (180 g)
and
Scallions (3 stalks)
. Mix to combine.
Step 9
Transfer to serving dish.
