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1
Cook the rice noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm.
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2
Drain, flush with cold water, and drain again.
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3
Transfer to a large plate or baking dish.
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4
Gently toss with a scant 1/2 teaspoon salt and 1 1/2 teaspoons of the oil, and then spread the noodles out to dry and cool.
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5
Once the noodles are cool, they are ready for panfrying.
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6
Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
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7
To make the marinade, in a shallow bowl large enough to accommodate the beef, combine the cornstarch, sugar, fish sauce, and soy sauce and mix well.
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8
Add the beef and use chopsticks or your fingers to coat the beef evenly.
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9
Set near the stove.
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10
To make the flavoring sauce, in a small bowl, combine the sugar, oyster sauce, fish sauce, soy sauce, and water and stir well to dissolve the sugar.
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11
Set near the stove.
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12
Bring a saucepan filled with salted water to a rolling boil.
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13
Cut a small, shallow X in the blossom end of the tomato.
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14
Drop the tomato into the boiling water for about 30 seconds, or until the skin shows signs of loosening from the flesh.
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15
Remove the tomato from the pan with a slotted spoon.
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16
When cool enough to handle, peel, core, and cut the tomato into 1/2-inch-thick wedges.
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17
Put the wedges in a small bowl and set near the stove.
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18
Return the water to a rolling boil.
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19
Add the broccoli, carrot, and bell pepper and cook for about 2 minutes, or until crisp tender.
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20
Drain the vegetables and quickly flush them with cold water.
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21
Drain well again and set near the stove.
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22
Place a plate near the stove for the holding the elements of the stir-fry as you cook them.
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23
To panfry the noodles, heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat.
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24
Add the noodles and spread them out into a large, flat pancake.
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25
Add the water, cover, and cook for 1 to 2 minutes, or until the noodles have softened.
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26
Uncover and panfry the noodles, undisturbed, for 2 to 3 minutes, or until slightly crispy and barely golden.
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27
Dont let them cook until they turn gold, or they will be too chewy and hard.
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28
As the noodles crisp, they will move in a solid mass when you shake the skillet handle.
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29
Use a wide spatula to turn the noodles over, or flip them over with a confident sharp jerk of the skillet handle.
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30
Dribble 1 1/2 tablespoons of the oil into the pan, adding it at the rim.
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31
Fry the second side for 3 to 4 minutes.
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32
Slide the finished noodle pancake out onto a large serving plate.
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33
Use kitchen scissors to cut it into 6 to 8 wedges.
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34
If you like, put the plate of noodles in a warm oven while you stir-fry the topping.
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35
In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat.
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36
Add the onion and stir-fry for about 30 seconds, or until fragrant.
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37
Bank the onion on one side of the pan, increase the heat to high and add the beef, spreading it out into a single layer.
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38
Let it cook, undisturbed, for about 1 minute.
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39
When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion, for another 1 to 2 minutes, or until the beef is still slightly rare.
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40
Transfer the beef and onion to the plate.
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41
Lower the heat to medium-high and add the remaining 1 1/2 teaspoons oil to the pan.
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42
Add the broccoli, carrot, and bell pepper and stir-fry for about 1 minute, or until heated through.
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43
Add the tomato and stir-fry for 30 seconds, or until heated through.
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44
Give the flavoring sauce a stir and add it to the pan.
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45
When it begins to bubble, return the beef to the pan and stir-fry for 1 minute to combine everything and finish cooking the beef.
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46
Give the cornstarch mixture a stir, add to the pan, and stir for about 30 seconds, or until the sauce is smooth and thick.
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47
Pour the topping over the noodles and sprinkle with lots of pepper.
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48
Serve at once.
