Ingredients
½lbdried rice noodles,wide
3tbspdark soy sauce
2tspsdry sherry,or Chinese rice wine
1tspcornstarch
½lbflank steak,thinly sliced across the grain
½cupbeef broth
2tspoyster sauce
2tbspvegetable oil
1½cupsonion,sliced
½cupgreen onions,sliced
Preparation
Soak the noodles in warm water for about 30 minutes until softened; drain.
Combine 1 tablespoon of dark soy sauce, sherry, and cornstarch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Combine beef broth, oyster sauce, and the remaining dark soy sauce in a bowl. Set the sauce aside.
Heat wok or non-stick skillet over medium-high heat. Add the oil, swirling around to coat the sides.
Add the onions and stir-fry for 1 minute.
Add the flank steak and the green onions; stir-fry for about 1 to 2 minutes until the beef is no longer pink.
Add the noodles to the wok and toss gently.
Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more.
Serve and enjoy!
