Ingredients (Serves 2)

Instructions

1. Mix steak slices with 1-1/2 teaspoons soy sauce, salt, cornstarch, and 1/2 teaspoon sesame oil, and set aside.
2. Mix 1/4 cup of broth, oyster sauce, remaining soy sauce, vinegar, and sugar; set aside.
3. Heat about a cup of oil in a wok or skillet and when hot (but not smoking), add steak and cook, stirring, until meat starts to change colour (it should still be pink). Remove with a slotted spoon to drain. Remove oil from pan and reserve.
4. Return wok or skillet to stove and add 4 tablespoons of reserved oil, and swirl oil around pan. When hot, add noodles, spread out over the bottom of pan, and let cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 1-1/2 minutes.
5. Push noodles aside, and add jalapenos, black beans, ginger, and garlic. Stir briefly, then toss with noodles. When fragrant, add red pepper, green onions, and bok choy, and continue to toss. Add oyster sauce mixture and toss to coat. Re-add steak and stir briefly. Add remaining broth and continue to stir and cook until most of the liquid is gone.
6. Remove to a plate and serve sprinkled with sliced green onions, sesame oil, and black pepper.

*Find this and other great recipes in…

Big Bowl
By Bruce Cost
Nationally-renowned chef and restaurateur Bruce Cost brings home cooks his imaginative approach to authentic Asian noodle and rice dishes with Big Bowl Noodles And Rice, a collection of simple, flavorful one-bowl meals featured in his Big Bowl restaurants.

*This recipe has been adapted from its original.