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1
Slice the beef against the grain at a 45-degree angle for optimal tenderness.
2
Place the beef in a bowl and add salt, MSG, garlic powder, potato starch, bicarbonate of soda, and dark soy sauce. Mix thoroughly and refrigerate for 20 minutes if possible for best results.
3
Cook the rice noodles according to package instructions, using fresh noodles if available, otherwise use dried noodles.
4
Heat oil in a wok and add the marinated beef. Let it sit for 5-10 seconds without stirring (10-15 seconds if using a seasoned stainless steel wok), then stir-fry until the beef turns brown.
5
Add the cooked noodles directly to the wok with the beef, let sit briefly, then add salt and MSG to help the noodles brown.
6
Pour in light and dark soy sauces, then continue stir-frying until all the liquid evaporates and the noodles are nicely charred.
7
Toss in the spring onions and bean sprouts, stir-fry for another 30-40 seconds until everything is well combined and the dish is ready to serve.
PrimedTableBETA
