Step 1

I found it helpful to put the sirloin in the freezer for 15 minutes before cutting. This helps me to cut it thinner. Make sure you cut the meat across the grain so you get a tender meat. Put all ingredients for marinating the beef and let it marinade for 30 minutes while you are preparing other things

Step 2

If using dried rice noodles, soak in water for at least 2 hours. If you are using fresh sheets of rice noodles, they come in one large sheet or pre-cut. If you are using one large sheet like me, cut into 1-2 inch wide (I like it 2-inch wide, but it's up to you)

Step 3

Separate the white and green parts of the green onions. Cut into a 3-inch length. Halve the white part of the onion. Set aside

Step 4

Peel and finely chop the ginger

Step 5

Place all the ingredients for seasonings in a bowl and stir to mix. Set aside

Step 6

Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef

Step 7

Scrap any crust off the skillet/wok, if any. Heat the skillet back until it's stonking hot and smoking again, add another 1 Tbsp of oil (if needed) and add the ginger and white part of green onions, stir fry for about 30 seconds. Add the rice noodles, spreading it across the skillet/work and stir fry quickly for about 20-30 seconds, it might be longer for dried noodles. The noodles will continue to get soften. Don't over stir the noodles or they will break apart and turn choppy. Pour in the seasonings and give it a stir and cook for another 30 seconds

Step 8

Add the beef slices back and stir fry again for another 10 seconds. Add the bean sprouts and green part of green onions. Stir to mix briefly. Stir to mix everything. Dish out into a serving platter and serve immediately