Ingredients
1/2 cup soy sauce1/2 cup water1/4 cup oyster sauce3 tablespoons packed dark brown sugar3 tablespoons fish sauce or soy sauce1 tablespoon minced fresh gingerroot6 garlic cloves, minced1 pound wide rice noodles1/4 cup grapeseed oil or canola oil, divided8 ounces boneless beef chuck steak, thinly sliced1 medium sweet red pepper, julienned1 large onion, julienned2 to 4 Thai red chiles, thinly sliced1-1/2 cups fresh Thai basil leaves, coarsely chopped1 cup minced garlic chives
Preparation
In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside.
In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
