Serves 12


2 lbs rice noodles (wide) 1.5 lbs flank steak
2 tbsp thai fish sauce
5 tbsp soy sauce (divided) 1 tbsp molasses
1 tbsp granulated sugar 1 tbsp sesame oil
3/8 tsp black pepper
1/2 c sriracha (divided)
1 tbsp cornstarch
1/2 c vegetable oil (divided)
1.5 c onion (julienned)
3/8 tsp iodized salt
1 tbsp ginger puree
6 ea green onion, cut 1 in on bias


1. Heat 3 tbsp of vegetable oil in wok and fry onions to golden brown. Sprinkle with salt and remove to bowl.
2. Cut the flank steak in half lengthwise, then into thin strips against the grain in a bowl, combine fish sauce, 2 tbsp soy sauce, molasses, sugar, sesame oil, pepper, 2 tbsp sriracha, cornstarch. Add sliced beef and stir well. Let stand about 10 minutes.
3. Pour room temperature water over rice noodles in a large bowl & soak until soft. Drain, rinse with cold water, drain well, and set aside.
4. Clean the wok and add 2 tbsp oil. Drain steak, and cook in oil, along with the ginger, over high heat until the steak is a little bit pink. Add steak to the onions.
5. Clean the wok, heat 3 tbsp oil and fry the rice noodles for about 1 minute. Add
3 tbsp soy sauce and stir until noodles absorbed it.
6. Add the meat & onion mixture to noodles along with the green onions & fry just long enough to bring all to temp.
7. Serve hot and with remaining sriracha on side.