1Place the beef and marinade ingredients into a small bowl to tenderize and flavor the beef. Stir together until incorporated. Reserve until ready to stir fry.
2Heat a large skillet or wok on high for about 2 minutes. Swirl in neutral cooking oil until you see a wisp of white smoke. Add marinated beef down and away from you. Spread beef across the surface area of the wok and let sear. Add onions and toss into the beef to saute. Add the separated rice noodles. Toss so the noodles go to the bottom of the wok. Stir in Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Premium Dark Soy Sauce. Season with salt and pepper to taste. Cook, tossing for one to two minutes, scraping up any bits from the bottom of the pan. Stir in the bean sprouts and 1 inch sliced scallions. Finish seasoning with Lee Kum Kee Pure Sesame Oil. Cook for an additional 30 seconds, until noodles are translucent and veggies are cooked through.
3Transfer to a large serving platter. Garnish with sliced scallion and season with pepper to taste.
2 tbsps neutral cooking oil
1/2 yellow onion, thinly sliced
1 lb fresh flat rice noodles, separated
Salt and pepper to taste
2 cups bean sprouts
3 scallions, cut into 1 inch slices
1/4 cup scallions, sliced for garnish
Finish with pepper to taste
Tender Beef Marinade
10 oz flank steak, sliced into thin tiles about 2 inches wide by 1 inch tall
1 tsp baking soda
1 tbsp cornstarch
2 tbsp water
1/4 tsp white pepper
1 1/2 tbsp Lee Kum Kee Premium Cooking Soy Sauce
Chow Fun Sauce
2 tbsp Lee Kum Kee Panda Brand Oyster Flavored Sauce