2 lbs. fresh rice noodles (take the noodles out of their packages and separate the strands by hand before using)
1 lb. flank steak, thinly sliced across the grain (2" x 2") and tenderized according to the below instructions
2 tbsp. rice wine
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. rice wine
2 tbsp. soy sauce
2 tsp. sesame oil
1 tsp. sugar
1 tsp. dark soy sauce
3 tbsp. garlic black bean sauce
6 cloves garlic, minced
1 tbsp. ginger, minced
5 scallions, thinly sliced
5 tbsp. vegetable oil
4 cups bean sprouts
4-5 bok choy (cut off & remove the bottom stems, reserving the green, leafy parts)
Ground black pepper
*HOW TO TENDERIZE BEEF, CHICKEN OR PORK FOR CHINESE RECIPES
Baking soda is a common way to tenderize sliced meat in Chinese dishes. To get rid of the alkaline flavor that may persist in the meat after marinating, soak the slices briefly in water (with a bit of fresh lemon juice if desired) and then rinse well with cold water.
1. For every 1/2 lb. (8 oz.) of sliced beef, sprinkle in 1/2 tsp. of baking soda and combine well (in this recipe that will be 1 tsp. of baking soda).
2. Let sit for 15-20 minutes, then immerse the meat in a bowl of water (just enough to cover the meat) with 1 tbsp. of lemon juice (optional). Stir and let soak 1-2 minutes. Rinse the meat thoroughly with cold running water; pat the meat dry with paper towels then use according to the recipe.
1. Tenderize the beef slice according to the above instructions, then combine well with the marinade ingredients. Set aside to marinate for 20-30 minutes.
2. Combine the seasoning ingredients together in a bowl and set aside.
3. Heat 5 tbsp. of vegetable oil in a wok or large saute pan over high heat. Add the garlic and ginger and stir fry briefly. Add the beef and saute briefly until partially cooked.
4. Add the bean sprouts, bok choy leaves, and rice noodles and toss to combine. Stir in the seasoning ingredients and stir fry briefly to incorporate.
5. Stir in the sliced scallions.
6. Time to eat!