Instructions

1. Place the sliced flank steak into a resealable bag. Add the ingredients for the marinade into a bowl and whisk together to combine breaking up any lumps from the cornstarch. Pour the marinade into the bag with the steak and seal. Use your hands to combine the steak with the marinade together in the bag and then refrigerate for 1 hour.
2. Follow the instructions on the package to soak the rice noodles before using. Typically, the rice noodles are soaked in cold water for 30 minutes then drained.
3. Remove the steak from the marinade, discarding the marinade, and dry the steak off with paper towels (this will help the steak to sear). Gather the rest of the ingredients together so you have them ready to go.
4. Heat a wok or a large, no stick skillet over medium-high heat. When the pan is hot, add the vegetable oil and then the sliced steak in a single layer if possible. Let the steak sear for 2 minutes before turning, then toss the steak and cook another 2 minutes to get a nice sear all around.
5. Add the scallions to the wok with the steak, toss and cook for 1 minute. Add the noodles to the wok along with the soy sauce, oyster sauce, Shaoxing wine, sesame oil and ginger. Toss to combine the ingredients and cook for 3-4 minutes.
6. Lastly, add the bean sprouts, toss for 30 seconds and then remove to a platter to serve.