It's essential to keep your flame on high at all times; the fire from the wok is vital to making the dish succulent and sumptuous.
3/4 cup soy sauce
4 tablespoons brown sugar
1 pound New York strip; thinly sliced
5 ounces rice noodles
2 cloves garlic; minced
2 inches ginger; peeled and grated
1 red bell pepper; julienned
1 cup bean sprouts
2 tablespoons Shaoxing cooking wine
1/4 cup dark soy sauce
3 scallions; thinly sliced
1/4 cup coriander; thinly sliced
In a large bowl, combine 1/2 cup soy sauce, 1/2 cup water, and 2 tablespoons brown sugar. Mix until the sugar has completely dissolved. Add beef slices and refrigerate overnight to marinate.
Soften rice noodles according to packaging instructions. (i.e., bring a pot of water to a boil, cook until softened, about 15 minutes, drain, and rinse under cold water.)
Heat a drizzle of olive oil in a non-stick pan or wok over high heat. When hot, add garlic and ginger and saute until fragrant, about 2 minutes.
Add beef and saute for about 5 minutes, until half-cooked. Drain juices frequently and add additional oil as needed. Toss the beef frequently around the pan to make sure it cooks evenly.
Add bell pepper and bean sprouts; cook until tender, about 3 minutes. Then, add Shaoxing cooking wine to deglaze the pan; afterward, add noodles, 1/4 cup soy sauce, 1/4 cup dark soy sauce, 1/4 cup water, and 2 tablespoons brown sugar. Toss to coat everything evenly. Adjust seasoning to taste as needed. Then, add scallions and coriander and toss to incorporate.
Garnish with sesame seeds and additional fresh coriander and bean sprouts; serve while hot.