Categories: Asian

Ingredients

• 8 oz. wide rice noodles
• 1 lb. flank steak, trimmed and cut into 1/4-inch thick strips
• 1 tbsp cornstarch
• 4 tsp soy sauce, divided
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tsp dark soy sauce
• 1 tsp brown sugar
• 3 tbsp canola oil, divided
• 1 medium yellow onion, sliced
• 1 large red bell pepper, sliced
• 5 to 8 fresh Thai chiles
• 3 garlic cloves, minced
• 1 1/2 cups fresh basil leaves
• Lime wedges and bean sprouts, for garnish

Directions

1. 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.

2. Meanwhile, toss steak with cornstarch and 2 tsp soy sauce in a medium bowl. Combine the remaining 2 tsp soy sauce, fish sauce, oyster sauce, dark soy sauce and brown sugar in a small bowl.

3. Heat 1 tbsp 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.

4. Add the remaining 2 tbsp 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, steak and the sauce. Cook, tossing, until the noodles are coated and hot, about 1 minute. Remove from the heat and stir in basil. Serve with lime wedges and bean sprouts.

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