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Cut beef flap along the grain into 2-3 strips approximately 1 1/2 to 2 inches wide.
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Cut strips against the grain into bite size pieces and transfer to a bowl.
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Add to the beef 2 teaspoons soy sauce, corn starch, mirin, baking soda, sugar and sesame oil (if using), mix and set aside to marinate for at least 30 minutes.
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Soak fresh chow fun noodles in a bowl of cool water for 10 minutes and then gently separate any large clumps of noodles (you don't have to separate every noodle).
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Drain the noodles in a colander and set aside.
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Rinse bean sprouts, microwave in a bowl for 1-2 minutes until hot but still crisp, and set aside.
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Combine broth and remaining soy sauce and set aside.
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Preheat wok or frying pan until a drop of water evaporates in 1-2 seconds, add 1 teaspoon of oil, swirl to coat, and add non-stick cooking spray as needed.
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Add yellow onions, ginger, and garlic and stir fry for 1-3 minutes until onions are soft.
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Add beef and green onions and stir fry until beef is evenly browned, transfer to a clean serving dish.
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Add another tablespoon of olive oil, swirl to coat, and additional non-stick cooking spray as needed.
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Add chow fun noodles and let them cook for 1 minute without stirring.
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Gently stir by lifting the noodles and turning them over.
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Add bean sprouts and broth and soy sauce mixture, let them cook for another minute without stirring.
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Add cooked beef and gently stir until everything is mixed, the sauce is absorbed and the noodles are soft and pliable (2 minutes).
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Serve and eat immediately.