Ingredients:

  • 1 lb beef sirloin, thinly sliced against the grain
  • 1 tsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp toasted sesame oil
  • 1 lb fresh wide flat rice noodles
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp oyster sauce
  • 1 tbsp low-sodium tamari
  • 1 tsp dark soy sauce
  • 1 tbsp monk fruit sweetener
  • 1 tsp freshly grated ginger
  • 2 cups Chinese broccoli (Gai Lan), cut into pieces
  • 3 cloves garlic, minced
  • 2 green onions, cut into 2-inch batons
  • 1/2 red bell pepper, thinly sliced

Instructions:

  1. In a medium bowl, whisk together 1 tsp soy sauce, cornstarch, baking soda, and sesame oil. Add the sliced beef and toss to coat thoroughly. Let marinate for 15 minutes to velvet the meat.
  2. Prepare the noodles: If using fresh noodles, gently separate the strands. If using dried, soak in hot (not boiling) water until elastic but firm, then drain and toss with a small amount of oil to prevent sticking.
  3. In a small bowl, whisk together the stir-fry sauce: oyster sauce, tamari, dark soy sauce, monk fruit sweetener, and grated ginger.
  4. Heat a wok or heavy skillet over high heat with 1 tablespoon of neutral oil. Sear the beef in a single layer until browned (about 2 minutes). Remove beef and set aside.
  5. Add minced garlic, Chinese broccoli, and red bell pepper to the hot wok. Stir-fry for 1-2 minutes until the vegetables are vibrant and slightly tender.
  6. Add the flat rice noodles and the prepared sauce to the wok. Using a high-heat spatula, toss vigorously over high heat for 2 minutes to allow the sauce to emulsify with the noodle starch and develop a smoky char.
  7. Return the beef and any accumulated juices to the wok. Add green onions and toss for a final 30 seconds until everything is well-combined and steaming.