Beef Chow Foon

Ingredients

• Wide rice noodles (8 ounces)
• Beef sirloin (1 pound, thinly sliced against the grain)
• Vegetable oil (2 tablespoons)
• Sesame oil (1 tablespoon)
• Oyster sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Bean sprouts (1 cup)
• Scallions (4, chopped)
• Ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Cook the wide rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
2. In a large wok or skillet, heat the vegetable oil over high heat until shimmering.
3. Add the sliced beef to the wok in a single layer. Stir-fry for about 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.
4. In the same wok, add the minced garlic, ginger, and chopped scallions. Stir-fry for 1-2 minutes until fragrant and the scallions are tender.
5. Add the bean sprouts to the wok and stir-fry for another 2 minutes until they are slightly wilted.
6. Return the cooked beef to the wok and add the drained rice noodles.
7. Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture. Toss everything together gently to combine and heat through.
8. Season with salt and pepper to taste.
9. Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.
10. Serve hot, garnished with additional scallions if desired.