Beef Hor Fun

Instructions

1. Marinate the beef
   In a bowl, combine the sliced beef with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1/2 teaspoon white pepper. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the noodles
   If using packaged fresh rice noodles, carefully separate them without breaking. If the noodles are cold and stiff, briefly microwave them for 30 seconds or rinse quickly under warm water to loosen them. Set aside.
3. Create the sauce
   In a small bowl, mix 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Stir to combine and set aside.
4. Stir-fry the beef
   Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil, then add the marinated beef, spreading it out in a single layer. Let it sear for 30 seconds without stirring, then stir-fry for another 1-2 minutes until beef is just cooked but still tender. Remove beef and set aside.
5. Cook the aromatics
   In the same wok, add the remaining tablespoon of oil. Add garlic and onions, stir-frying for about 30 seconds until fragrant but not browned.
6. Add the noodles
   Add the rice noodles to the wok, gently tossing with the aromatics. Pour the sauce mixture over the noodles and continue to stir-fry for 2 minutes, allowing the noodles to absorb the flavors and develop some charred edges for the signature 'wok hei' smoky flavor.
7. Combine all ingredients
   Return the beef to the wok along with bean sprouts and green onions. Stir-fry everything together for another 1-2 minutes until the bean sprouts are just wilted but still crunchy and the beef is heated through.
8. Serve immediately
   Transfer to a large serving plate and serve hot. Optionally, garnish with additional green onions and serve with chili oil or sambal on the side for those who prefer extra heat.