Beef chow fun for two

Instructions

1. 1
   Prepare the beef: In a bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1/2 teaspoon sugar, and 1 tablespoon cornstarch. Mix well and set aside to marinate for at least 15 minutes.
2. 2
   Prepare the noodles: If the fresh wide rice noodles are stiff or stuck together, gently warm them in a microwave for 30-60 seconds to soften. Carefully separate the strands by hand; avoid tearing. Set aside.
3. 3
   Prepare the sauce: In a small bowl, whisk together the remaining 1 tablespoon soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and 1 teaspoon sesame oil. Set aside.
4. 4
   Heat 1 tablespoon vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned but still slightly pink in the center. Remove the beef from the pan and set aside.
5. 5
   Add 1 tablespoon fresh vegetable oil to the same hot pan. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 15-20 seconds until fragrant.
6. 6
   Add half of the separated rice noodles to the pan. Allow them to sit undisturbed for about 30-45 seconds to achieve some char, then gently fold and toss with a spatula for another minute. Remove this batch of noodles and set aside with the beef.
7. 7
   Add the remaining 1 tablespoon fresh vegetable oil to the hot pan. Repeat step 6 with the remaining half of the rice noodles, allowing them to sear before gently folding. Once the second batch of noodles is lightly seared, return the first batch of noodles and the seared beef to the pan.
8. 8
   Pour the prepared sauce over the noodles and beef. Add the bean sprouts and the green parts of the scallions. Gently fold everything together with a spatula for 1-2 minutes, ensuring the sauce coats the noodles evenly and the bean sprouts are just wilted but still retain some crispness. Avoid overmixing to prevent breaking the noodles.
9. 9
   Serve immediately.