Ingredients

Instructions

1. 1

   In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and vinegar. Set aside.

2. 2

   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the steak slices and sear quickly for 1-2 minutes until browned. Remove steak from the pan and set aside.

3. 3

   Add another tablespoon of oil to the same pan. Sauté the garlic for 10 seconds until fragrant, then add the Chinese broccoli stems. Stir-fry for 1 minute before adding the leafy parts.

4. 4

   Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble them until barely set.

5. 5

   Add the remaining oil and the fresh rice noodles to the pan. Pour the sauce mixture over the noodles.

6. 6

   Toss everything gently to coat the noodles evenly. Spread the noodles out across the surface of the pan and let them sit undisturbed for 30-45 seconds to char and caramelize.

7. 7

   Return the cooked steak to the pan. Toss everything together for one final minute to heat through.

8. 8

   Sprinkle with white pepper and serve immediately while hot.