Beefy Fried Rice Noodles
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
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.