Beef Flat Rice Noodle

Prepare

• Meat:

  • Freeze:
    • 500g — Striploin Steak.
  • Slice:
    • Frozen meat, into very thin strips across the grain.
  • Mix well:
    • 1 tsp — Corn Starch.
    • ½ tsp — Sugar.
    • ½ tsp — Baking soda.
    • 1 Tbs — Finely chopped Ginger.
    • Sliced meat.
    • ½ tsp — Oil.
  • Set aside to marinate while preparing other ingredients.

• Greens:

  • Chop into small pieces (it shrinks; use more than you think you need):
    • 1 Lb — Gai Lan (Chinese Broccoli).
  • Mix with:
    • 1 clove — Garlic (crushed and chopped).
  • Set aside.

• Sauce:

  Choose dry or soupy style. (Don't make both!)
  Mix:

  Dry Style

  • 3 Tbs — Soy Sauce.
  • ½ tsp — Fish Sauce.
  • 1 tsp — Molasses.

  Soupy Style

  • 3 — Egg Whites (lightly beaten).
  • 3 Tbs — Soy Sauce.
  • 1 Tbs — Fish Sauce.
  • ½ Tbs — Sugar.
  • ½ Tbs — MSG.
  • ⅓ Cup — Tapioca Starch.
  • 1 cup — Water.
  Set aside.

• Noodles:

  • Manually separate individual pieces:
    • 1 package (1½–2 Lb) — Fresh Sa Ho Flat Rice Noodles.

Cook In Very Hot Wok (or fry pan)

1. Meat:
   • Stir fry just until it almost all pink is gone, but stop before juices run:
     • Marinated meat.
   • Stir in:
     • 1 tsp — Soy Sauce.
   • Immediately remove to a separate dish and set aside.
2. Stir fry until almost cooked (about 5 minutes):
   • Noodles.
3. If doing soupy style:
   • Add 2 Cups — Water.
   • Bring to boil, then remove from heat.
4. Add (mix each in and briefly cook before adding next):
   • Sauce mixture.
   • Greens.
   • Meat.

Serve