Gon Chau Ngau Ho — Flank Steak Chow Fun

Ingredients

• 10 oz Flank Steak, sliced thin against the grain
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1 lb fresh wide rice noodles, separated by hand
• 2 cups Bean Sprouts
• 4 scallions, cut into 2-inch lengths
• 3 tbsp neutral oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• ½ tsp white pepper

Method

1. Rub the Flank Steak with the baking soda and 2 tbsp water, rest 15 minutes, then rinse well and pat dry. Toss with cornstarch and a splash of oil — this is the velveting that keeps it tender.
2. Warm the rice noodles briefly in the microwave or a low oven so they flex instead of shatter, and gently pull the sheets apart into strands.
3. Heat the wok until it smokes faintly. Sear the Flank Steak in a thin film of oil, undisturbed, for 45 seconds, flip, then remove while it's still rare in the middle.
4. Add the rest of the oil and the noodles. Now stop stirring — let them sit 45 seconds at a stretch and flip with a wide spatula rather than tossing, or you'll shred them into paste.
5. Add both soy sauces, sugar, and white pepper around the rim of the pan, then fold in the Flank Steak, Bean Sprouts, and scallions. Thirty seconds more, just until the Bean Sprouts lose their raw edge, and serve.