Cambodian Lort Cha Beef Rice Noodles

Ingredients

• 12 oz beef sirloin, thinly sliced
• 12 oz short rice noodles or thick rice noodles
• 2 cups bean sprouts
• 4 tbsp neutral oil, divided
• 2 large eggs
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 scallions, cut into 2-inch lengths
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. If the noodles are dried, soak them in warm water for 20 minutes until pliable, then drain thoroughly. Fresh noodles need only to be separated by hand.
2. Toss the beef with 1 tablespoon of the soy sauce and a pinch of pepper.
3. Whisk the remaining soy sauce with the oyster sauce, fish sauce, and sugar into a seasoning mix.
4. Heat 2 tablespoons of the oil in a wok over the highest heat until it smokes, then add the drained noodles in a single layer and leave them undisturbed for 2 to 3 minutes.
5. Letting the noodles sit still and blister is the point of lort cha; constant stirring gives you a soft, pale tangle instead of charred, chewy pieces.
6. Toss once, cook another 2 minutes, then push the noodles aside and add 1 tablespoon of oil and the beef. Sear for 90 seconds without moving it.
7. Add the garlic and ginger for 30 seconds, pour in the sauce, add the bean sprouts and scallions, and toss everything for 1 minute only, so the sprouts keep their snap.
8. Fry the eggs in the remaining oil until the whites are set and the yolks runny, set one on each portion, and serve with lime wedges.

Allergen note: Contains gluten, egg, soy, fish and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.