Ingredients:

  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp white pepper
  • 1 lb beef sirloin, thinly sliced against the grain
  • 12 oz wide flat rice noodles (dried)
  • 3 tbsp neutral oil
  • 5 cloves garlic, minced
  • 6 Thai bird's eye chilies, minced
  • 1 cup red bell pepper, sliced
  • 1 cup carrots, julienned
  • 1 small onion, sliced
  • 1 cup fresh Thai basil leaves
  • 2 stalks green onion, cut into 1-inch pieces

Instructions:

  1. Soak the dried rice noodles in lukewarm water for 20–30 minutes until pliable but still firm. While noodles soak, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, and white pepper in a small bowl until sugar is dissolved.
  2. Heat neutral oil in a wok or cast iron skillet over high heat until shimmering and just beginning to smoke.
  3. Add sliced beef sirloin in a single layer; sear without moving for 60 seconds to develop a brown crust, then stir-fry until just cooked through. Remove beef from the pan and set aside.
  4. In the remaining oil, toss in minced garlic and Thai bird's eye chilies; stir-fry for 30 seconds until fragrant.
  5. Add sliced onions, julienned carrots, and red bell pepper. Stir-fry for 2 minutes until vegetables are vibrant.
  6. Return the beef to the pan and add the soaked noodles. Pour the prepared sauce over the mixture.
  7. Toss everything on high heat for 2-3 minutes until the noodles are well-coated and develop charred, smoky edges.
  8. Remove from heat and fold in fresh Thai basil leaves and green onions until just wilted.