16 ounces top sirloin steak, thinly sliced against the grain
16 ounces wide flat rice noodles
1 TBSP plus 1 TBSP peanut oil
2 tsp freshly minced ginger
3 medium garlic cloves, minced
1 bunch green onions, cut into 1-inch pieces
salt & pepper
DIRECTIONS
Add soy sauce, cornstarch, sherry, and sesame oil to a large bowl and stir until well combined. Stir in the sliced steak then cover the bowl and set aside to marinate for 30 minutes.
Prepare the rice noodles according to package directions and set aside.
Heat 1 TBSP of peanut oil in a wok over high heat until very hot. When the oil is hot add the beef to the wok reserving any leftover marinade in the bowl. Stir-fry the beef until browned, 2 to 3 minutes, then transfer the beef to a plate and set aside.
Add the remaining 1 TBSP of peanut oil to the wok. Add the ginger, garlic, and green onion to the wok and cook while stirring for about 10 seconds.
Pour the reserved marinade into the wok along with the prepared noodles and stir-fry the noodles for about 2 minutes.
Add the beef to the wok and cook while stirring about 2 more minutes.
Take the wok off the heat. Taste and season with salt & pepper if necessary.
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