Beef marinade ingredients:
1/2 lb. beef – chuck or sirloin, sliced
1 tbs each soy sauce, cooking wine, and cornstarch
1 lb. rice noodle sheets, cut into strips and separate (recipe follows below)
1 tbs fish sauce
2 tbs soy sauce
1 tsp each sugar, oyster, and vinegar
1/4 tsp black pepper
1 cup broccoli florets, cut into pieces
1/3 lb. bean sprouts
1 cup white onions, cut into wedges
5 garlic cloves, minced
2 shallots, sliced
5 tbs corn oil or peanut oil
Garnish with chives, cilantro, and sweet basil
Combine beef in a bowl with the marinade ingredients. Mix well and refrigerate for a few hours.
Heat 2 tbs oil in wok over high heat and stir in half of the garlic and shallots. Stirfry until fragrant.
Add the rice strips and toss until hot. Remove.
In the same wok, add 1 tbs of oil and heat until almost smoking. Add the rest of the garlic and shallots. Stirfry until aromatic. Add beef and cook very quickly (for about less than 1 minute or until the beef is slightly pink). Remove beef.
Heat the remaining oil and add white onions and broccoli.
Add all the sauce and return beef. Then stir to mix.
Add bean sprouts and noodle strips. Then stir-fry briefly.
Toss the garnish and serve.
To make rice noodle sheets:
1 cup rice flour
1/4 cup cornstarch
1/4 cup potato starch
2 1/4 cups water
Mix flour and water well. Add 2 tbs corn oil to the flour mixture. In a steamer, place a round cake pan. Spray with some oil. Add 1/4 to 1/3 cup of rice flour batter. Place on the steamer and cook for 3 to 5 minutes for each batch.
Remove and continue until the batter is gone. Place the noodle sheets into a container with lid and refrigerate until needed.