Ingredients:

  • 1 lb Flank Steak, sliced thinly against the grain
  • 1 tbsp Light Soy Sauce
  • 1 tsp Shaoxing Rice Wine
  • 0.5 tsp Baking Soda
  • 3 tsp Cornstarch
  • 1 tsp Toasted Sesame Oil
  • 12 oz Fresh Thin Egg Noodles
  • 2 tbsp Neutral Oil
  • 0.5 tsp Sea Salt
  • 1 cup Low-sodium Beef Broth
  • 2 tbsp Oyster Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tsp Coarsely Ground Black Pepper
  • 1 tsp Coconut Sugar
  • 2 cups Bok Choy, chopped
  • 1 small White Onion, sliced
  • 3 cloves Garlic, minced
  • 1 inch Fresh Ginger, julienned

Instructions:

  1. In a bowl, combine sliced beef with light soy sauce, Shaoxing wine, baking soda, 3 teaspoons of cornstarch, and sesame oil. Massage well and marinate for 15 minutes to velvet the meat.
  2. Bring a pot of water to a boil and cook the 12 oz fresh egg noodles for just 1 minute. Drain them and pat them dry with a towel.
  3. Heat 1 tablespoon of neutral oil in a large non-stick skillet. Add noodles, spreading them into an even layer. Pan-fry until the bottom is golden and crispy, then flip and brown the other side. Remove the 'noodle pancake' to a serving platter.
  4. Heat a wok over high heat with remaining oil. Sear the marinated beef in a single layer until browned, then remove and set aside.
  5. Add onion, garlic, and ginger to the wok. Stir-fry for 1 minute before adding bok choy. Sauté until the greens are tender-crisp.
  6. Whisk together beef broth, oyster sauce, dark soy sauce, black pepper, and sugar. Pour into the wok and bring to a simmer.
  7. Return the beef to the wok, toss to coat in the sauce, and pour the entire mixture over the prepared crispy noodles.