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1
Combine the soy sauce, vinegar, scallions, sugar, ginger, sesame oil, and pepper flakes in a bowl.
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2
Whisk well to blend.
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3
Reserve 1/4 cup and set aside.
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4
Pour the rest into a plastic bag with a resealable closure.
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5
Add the skirt steak and seal.
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6
Marinate in the refrigerator, turning the bag often, for at least 4 hours or overnight.
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7
Fill a large deep saucepan to a depth of about 2 inches with vegetable oil.
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8
Heat over medium-high heat until a deep-fat thermometer reads 375 degrees F. (Alternatively, use an electric deep-fat fryer) Pull apart the clusters of noodles into clumps of about 10 strands each.
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9
Working in batches, fry the noodles, turning once, until they puff up and turn white, about 10 seconds.
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10
Use a slotted spoon or a spider (a slotted spoon designed like a spider's web used for deep-frying) to transfer to paper towels to drain.
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11
Remove the skirt steak from the marinade and pat dry with paper towels.
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12
(The drier the beef, the better it will sear.)
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13
Working in batches, heat half the oil in a large skillet over high heat until almost smoking.
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14
Season the meat with salt and pepper.
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15
Place in the skillet and reduce the heat to medium-high.
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16
Cook until seared on the outside and rare to medium-rare on the inside, 2 to 3 minutes per side.
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17
Transfer to a platter, cover loosely with foil, and let rest for 5 minutes.
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18
Repeat with the remaining oil and skirt steak.
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19
Cut into very thin slices, holding the knife at an angle and cutting against the grain.
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20
Toss with the reserved 1/4 cup sauce in a large bowl until well coated.
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21
Crumble the fried noodles and mound on individual serving plates.
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22
Top with equal portions of the beef and garnish with chopped scallions.
