This simple stir-fry recipe will leave your hungry family satisfied.
If using dried rice noodles, place in a large bowl and cover with boiling water for approximately 10-12 minutes to reconstitute and soften.
Add vegetable oil to a wok or deep non-stick pan over high heat.
In a bowl, combine steak with light soy sauce, sesame oil, corn starch, salt and black pepper. Allow to marinate for about five minutes while oil is heating.
Ensure all ingredients are ready for the wok; the cooking process will happen quickly.
Check that oil is very hot before adding beef.
TIP: To test the temperature of frying oil, immerse end of unvarnished chopsticks in oil and watch for bubbles around the wood or bamboo. When bubbles in the oil stream from the submerged chopsticks, it is sufficiently hot. More bubbles indicate a higher temperature.
Place marinated beef strips in hot oil and remove when just starting to brown, approximately 5-10 seconds. In a strainer over a bowl, immediately drain oil from beef. Put beef aside.
Put 2 tbsp of the drained oil back into the wok, still on high heat.
Add garlic, ginger and onion to the oil and cook for a few seconds, keeping ingredients moving in pan. Add bean sprouts and continue frying for about 10 seconds.
Spread rice noodles evenly over bean sprouts and aromatics; stir-fry in wok until all ingredients are just combined. Leave to caramelize in wok while making sauce, approximately 1 minute.
To make sauce, in a small bowl combine light soy sauce, dark soy sauce, water and sugar. Stir-fry noodles and other ingredients in wok and pour sauce over ingredients. Toss to combine.
Add cooked flank steak back to the wok, tossing quickly to combine with rice noodles and other ingredients.
Add spring onion evenly over noodles in wok.
Plate, then garnish with sliced chili pepper and coriander.