Ingredients:
For the Beef:
6 ounces sirloin flap, flank steak, skirt steak, or hanger steak, thinly sliced against the grain
1/4 teaspoon baking soda
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon corn starch
For the Stir-Fry:
8 to 10 ounces fresh hor fun noodles (or 3 ounces dried wide rice noodles)
Neutral oil (such as rice bran, vegetable, or canola)
1/4 small yellow onion, sliced
3 cloves minced fresh garlic
3 scallions, cut into 2-inch segments
1 cup mung bean sprouts
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
Pinch MSG
Pinch ground white pepper
1. Combine the beef, baking soda, soy sauces, wine, and corn starch in a small bowl and agressively massage it. Place in the refrigerator for at least 15 minutes, or preferably overnight.
2. Bring a pot of salted water to a boil. Add noodles and cook, stirring gently to break them up, until they are tender, about 1 minute (If using dry noodles, this will take a couple minutes). Drain, rinse under cool water, drain again, then toss with a couple teaspoons of oil to keep them separated.
2. Heat a cup of oil in wok over high heat until shimmering. Add beef and cook, stirring, until it is barely cooked through, about 30 seconds. Drain the oil and set the beef aside. Wipe out the wok.
3. Return the wok to high heat. Add a tablespoon of oil and swirl to coat. Add noodles and stir-fry over maximum heat until the noodles are lightly charred in spots, about 1 minute. Add a couple teaspoons of light and dark soy around the rim of the wok and toss to combine. Transfer to a bowl.
4. Return wok to high heat. Add a tablespoon of oil and swirl to coat. Add the onions, garlic, scallions, and bean sprouts and stir-fry until tender-crisp, about 20 seconds. Return noodles and beef to wok. Season with MSG, white pepper, wine, and remaining soy sauces. Toss to combine, being careful not to break the noodles. Transfer to a serving platter.