Categories: Asian
Ingredients
- 8 oz. wide rice noodles
- 1 lb. flank steak, trimmed and cut into 1/4-inch thick strips
- 1 tbsp cornstarch
- 4 tsp soy sauce, divided
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp brown sugar
- 3 tbsp canola oil, divided
- 1 medium yellow onion, sliced
- 1 large red bell pepper, sliced
- 5 to 8 fresh Thai chiles
- 3 garlic cloves, minced
- 1 1/2 cups fresh basil leaves
- Lime wedges and bean sprouts, for garnish
Directions
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Bring a large saucepan of water to a boil over high heat. Add noodles and remove from heat. Let soak, stirring occasionally, for 10 minutes. Drain and rinse with cold water.
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Meanwhile, toss steak with cornstarch and 2 tsp soy sauce in a medium bowl. Combine the remaining 2 tsp soy sauce, fish sauce, oyster sauce, dark soy sauce and brown sugar in a small bowl.
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Heat 1 tbsp oil in a flat-bottom wok or large cast-iron skillet over high heat. Add the steak and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a clean plate.
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Add the remaining 2 tbsp oil, onion, bell pepper and chiles to taste to the pan. Cook, stirring occasionally, until lightly browned and softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the drained noodles, steak and the sauce. Cook, tossing, until the noodles are coated and hot, about 1 minute. Remove from the heat and stir in basil. Serve with lime wedges and bean sprouts.