Serves 4–6

For a different flavor, replace the oyster sauce in the chicken broth mixture with 1 tablespoon of hoisin sauce.

½ pound beef flank or sirloin steak

1½ teaspoons oyster sauce

⅛ teaspoon salt

¼ teaspoon baking soda

4–5 ounces medium-width rice

stick noodles

1 red bell pepper

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

1 teaspoon sugar

½ cup chicken stock or broth

4–5 cups oil for frying

¼ cup cornstarch

1 teaspoon finely chopped ginger

2 garlic cloves, finely chopped

1 cup mung bean sprouts, rinsed and drained

• Cut the beef across the grain into thin strips about 2 inches long. Add the oyster sauce, salt, and baking soda. Marinate the beef for 30 minutes.

• Soak the rice noodles in hot water for 20 minutes or until they are softened. Wash the pepper, remove the seeds, and cut into thin strips about 2 inches long.

• Combine the oyster sauce, dark soy sauce, sugar, and chicken stock. Set aside.

• Heat 4 cups of oil in the wok to 375°F. Lightly dust the marinated beef with the cornstarch. Deep-fry the beef in the hot oil for a few minutes, until it turns light brown. Drain on paper towels.

• Remove all but 3 tablespoons oil from the wok or heat 3 tablespoons oil in a second wok or heavy skillet. When oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the red pepper and stir-fry until it is tender and has a bright color (stir-fry in 2 batches, if necessary). Add the bean sprouts. Push the vegetables up to the side, add the sauce, and bring to a boil.

• Turn down the heat slightly and add the noodles. Stir-fry briefly and add the beef. If necessary, add a bit of water. Mix everything through and serve hot.