Yield: 8 servings

INGREDIENTS
Marinade

2 lbs beef skirt, flank, sirloin, or tenderloin
1/4 cup light soy sauce (*Footnote 1)
1/4 cup tablespoon Shaoxing wine (or dry sherry)
8 teaspoons cornstarch
Sauce

1/2 cup Shaoxing wine (or dry sherry)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 Tablespoon sugar
Stir fry

1.5 lbs of tiny baby boy choi or other chinese vegetable, sliced thin
2 lbs fresh rice noodles
1/2 cup peanut oil (or vegetable oil)
1/4 cup minced garlic
4 teaspoon minced ginger
1 white onion, sliced
4 cup bean sprouts (1 package fine)
16 green onions, chopped (2 bunches)
(Optional) 8 teaspoons sesame oil


INSTRUCTIONS

1. Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.

2. Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside. (Try to get up to room temp-- the warmer the better)

3. Bring a large pot of water to a boil. Blanch the baby boy choi (or broccolini) until tender, 1 minute or so. Drain and set aside. Season with a little soy/salt/pepper. 

4. Boil a new pot of water, cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.


Near your stove, you should have:

Marinated beef in a bowl
Mixed sauce
Chopped ginger, garlic and sliced white onions in a bowl
Pre-boiled noodles
Green onion in a bowl
Bean sprouts and blanched broccoli on a plate


Do meat x2 for the two batches otherwise not enough room in the wok:
5. Heat 2 tablespoon of oil in a wok over high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately. Repeat for second batch.

6.In the same wok, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds. (I do way longer until things are partially cooked through). Remove half to a plate.

7. Toss half of the the cooked noodles again and add them into the skillet. Add the remaining 2 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.

8. Add the half of the beef back into the skillet. Pour in half of the mixed sauce. Immediately use a pair of tongs to toss and mix everything.

9. Add half of the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.

10. Add half of bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. 

11. Repeat 7-10 for the second batch. Turn off heat and transfer everything to serving plates immediately.

Serve hot as a main.

1 lb Fresh rice noodles (ho fun, at least 1/2" wide

7 oz Beef Tri Tip, sliced 1/8" thick across the grain, appx 2" x 2 1/2"

1/2 Lb.  bean sprouts

2 tsp fermented black beans, minced

2 lg cloves garlic, minced

1" x 1" pc ginger, minced

3 - 4 green onion, cut into 2" sections, white portion split lengthwise

3/4  small or 1/2 med yellow onion

4 Tab peanut or cooking oil

Meat Marinade: 

1  Tab soy

2  Tab rice wine

1 round tsp Bicarbonate of Soda

2 tsp cornstarch

Sauce:

2 Tab Soy light

2 tsp dark soy

1 Tab Rice wine

1/2 rounded tsp salt (or to taste)

1 round tsp sugar

Sesame oil and a spring or two of cilantro for garnish

Marinate the meat for at least a few hours; overnight is even better.  Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.

On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning.  After half a minute or so, turn the onions and garlic/ginger over and press gently again.  As soon as you observe browning on the onion, move the mixture to the side of the wok.

Add a tablespoon more oil, allow to heat, then add the beef slices.  Separate the slices with a pair of chopsticks or with the wok shovel and press this gently to the bottom.  When the meat is browned, stir fry everything for a few seconds, until the meat is barely cooked.  Immediately remove to a platter. 

Wash wok, reheat on medium high, and swirl in the remaining tablespoon of cooking oil.  When the oil just begins to smoke,  add the rice noodles in a layer and gently press them to the wok.  In about a minute, when they begin to brown, flip the noodles over and repeat the procedure.  Add bean sprouts, gently stir fry for a few seconds, then add all other ingredients, including the sauce, and gently but quickly stir fry and mix the ingredients to combine and heat through.  

Pile on a serving platter and garnish with a little sesame oil, cilantro and slivers of red pepper