Ingredients
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8 ounces wide rice noodles
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1 pound flank steak, trimmed and cut into 1/4-inch-thick strips
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1 tablespoon cornstarch
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4 teaspoons reduced-sodium soy sauce, divided
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1 tablespoon fish sauce
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1 tablespoon oyster sauce
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2 teaspoons dark soy sauce
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1 teaspoon brown sugar
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3 tablespoons neutral oil, such as canola or avocado, divided
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1 medium yellow onion, sliced
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1 large red bell pepper, sliced
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5 - 8 fresh Thai bird's-eye chiles
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3 cloves garlic, minced
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1 ½ cups fresh basil leaves, preferably Thai or holy
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Lime wedges & bean sprouts for garnish
Directions
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Bring a large saucepan of water to a boil over high heat. Add noodles and remove from heat. Let soak, stirring occasionally, for 10 minutes. Drain and rinse with cold water.
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Meanwhile, toss steak with cornstarch and 2 teaspoons reduced-sodium soy sauce in a medium bowl. Combine the remaining 2 teaspoons reduced-sodium soy sauce, fish sauce, oyster sauce, dark soy sauce and brown sugar in a small bowl.
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Heat 1 tablespoon oil in a flat-bottom wok or large cast-iron skillet over high heat. Add the steak and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a clean plate.
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Add the remaining 2 tablespoons oil, onion, bell pepper and chiles to taste to the pan. Cook, stirring occasionally, until lightly browned and softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the drained noodles, the steak and the sauce. Cook, tossing, until the noodles are coated and hot, about 1 minute. Remove from heat and stir in basil. Serve with lime wedges and bean sprouts, if desired.
