Ingredients:

  • 1 lb flank steak, thinly sliced across the grain
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 12 oz dried rice noodles
  • 2 cups water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, and sriracha in a small bowl until the sugar is dissolved.
  2. Toss the sliced beef with cornstarch, salt, and black pepper until every piece is lightly coated.
  3. Boil the rice noodles according to package instructions, drain, and set aside.
  4. Heat neutral oil in a wok or large non-stick skillet over high heat until shimmering. Add beef in a single layer and sear without stirring for 2 minutes to create a deep brown crust.
  5. Flip the beef and sear the other side until golden. Remove beef from the pan and set aside.
  6. In the same pan with beef drippings, sauté the garlic and ginger for 30 seconds until fragrant.
  7. Pour in the prepared glaze and simmer until thickened and shimmering.
  8. Return the seared beef and cooked noodles to the pan, tossing until everything is evenly coated in the sticky glaze.
  9. Garnish with sliced green onions and toasted sesame seeds before serving.