Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar
3 scallions, white and 2 inches of the green parts, finely chopped, plus additional
chopped scallions for garnish
2 tablespoons firmly packed brown sugar
1 (2-inch) piece fresh ginger, finely chopped
1 1/2 tablespoons Asian toasted sesame oil
2 teaspoons hot red pepper flakes
1 1/2 pounds skirt steak
Vegetable oil, for deep-frying the noodles plus 3 tablespoons for sauteing the beef
1 1/2 ounces cellophane noodles (bean threads)

Kosher salt and freshly ground black pepper

Instructions

Combine the
soy sauce, vinegar, scallions, sugar, ginger, sesame oil, and pepper flakes in a bowl.
Whisk well to blend. Reserve 1/4 cup and set aside. Pour the rest into a plastic bag with
a resealable closure. Add the skirt steak and seal. Marinate in the refrigerator, turning
the bag often, for at least 4 hours or overnight.

Fill a large deep saucepan to a depth of about 2 inches with vegetable oil. 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. Working in batches, fry the noodles, turning once, until they puff up and
turn white, about 10 seconds. 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.

Remove the skirt steak from the marinade and pat dry with paper towels. (The drier the
beef, the better it will sear.) Working in batches, heat half the oil in a large skillet
over high heat until almost smoking. Season the meat with salt and pepper. Place in the

skillet and reduce the heat to medium-high. Cook until seared on the outside and rare to
medium-rare on the inside, 2 to 3 minutes per side. Transfer to a platter, cover loosely
with foil, and let rest for 5 minutes. Repeat with the remaining oil and skirt steak. Cut
into very thin slices, holding the knife at an angle and cutting against the grain. Toss
with the reserved 1/4 cup sauce in a large bowl until well coated.

Crumble the fried noodles and mound on individual serving plates. Top with equal portions
of the beef and garnish with chopped scallions.