This dish has volume, courtesy of a big pile of Chinese egg noodles. Come prepared to party with two spatulas, which makes the lift-and-separate action you’ll need to perform a breeze.
Serves | 4 to 6 |
- 1 Tbsp shaoxing rice wine
- 1 Tbsp garlic-chile sauce
- 1 Tbsp light soy sauce
- 2 tsp tapioca starch
- ¼ tsp sea salt
- ¼ tsp freshly ground white pepper
- 10 oz flank steak, cut into thin slices
- 6 oz Chinese egg noodles
- 5 Tbsp vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 3 Tbsp peeled and grated fresh ginger
- 3 scallions, white and light green parts in thin rings, greens in long thin ribbons
- 2 cups very thin ribbons Chinese (napa) cabbage
- 2 to 3 carrots (1 cup), sliced into matchsticks
- 1 Fresno chile, seeds removed, in paper-thin strips
- ½ cup room temperature Basic Stir-Fry Sauce
- 1 bunch fresh cilantro leaves (to serve)
| Preparation | In a medium bowl, whisk rice wine, garlic-chile sauce, light soy sauce, tapioca starch, salt and pepper together. Place steak in a shallow baking dish and pour marinade over top, cover tightly and marinate 30 to 45 minutes. Cook egg noodles according to package directions; rinse in cold water, pat dry and set aside.
Heat wok over high heat. Add 2 tablespoons oil and swirl around bottom and sides. Add steak slices and cook, working in batches as needed, stirring constantly until beef is cooked through. Remove with a spider strainer to a plate and set aside. Add remaining oil to wok and swirl around to coat; add garlic, ginger and scallions and heat until fragrant, stirring constantly, 20 seconds. Add cabbage, carrots, chile and prepared noodles, stirring constantly. Lift and separate mixture rapidly as you work so vegetables and noodles are evenly distributed; cook for 1 minute. Add steak and juices back into pan, then add Basic Stir-Fry Sauce and cook until heated through.
| To Serve | Divide onto plates and top with cilantro leaves. Serve immediately.