|
1. Cut the steak across the grain into 1/4-inch thick strips.
2. In a medium bowl, combine the dark soy sauce, vinegar, sugar, oil and cornstarch.
3. Stir well to combine.
4. Add the steak strips and marinate for 30 to 45 minutes.
5. Rinse the cabbage, sprouts, carrots and green onion in warm water.
6. Drain.
7. Rinse the noodles in warm water and cut into 1/2-inch strips.
8. Add 2 tablespoons of oil to a wok and heat.
9. When the oil is heated, add the beef strips.
10. Stir fry until browned and almost cooked through.
11. Remove the beef and set aside.
12. Clean the wok and add 2 more tablespoons of cooking oil.
13. Add the garlic when the oil is heated and stir-fry until aromatic which takes about 1 to 2 minutes.
14. Add the noodles and stir-fry until browned.
15. Push the noodles to the side.
16. Heat the wok and add 2 tablespoons oil.
17. Push the rice noodles up to the side of the wok and add an additional 1 tablespoon of oil.
18. When the oil is hot, add the vegetables to the wok.
19. Stir fry for 2 minutes and mix together with the noodles.
20. Add in the oyster sauce and stir to combine.
21. Add the beef to the mixture and stir well to combine.
22. Serve hot and enjoy.
|
