Anhui wok-braised noodles

Slice the Beef flank into thin strips, approximately 5 cm long and 1 cm thick. Marinate the Beef flank with 10 grams of Light soy sauce, 5 grams of Shaoxing wine, and 1 gram of White pepper for 15 minutes.

Heat 30 grams of Rapeseed oil in a wok over high heat until shimmering. Add the marinated Beef flank and stir-fry until browned on all sides, then remove the Beef flank from the wok and set aside.

Reduce heat to medium. Add the remaining 20 grams of Rapeseed oil to the wok. Add the sliced Ginger, minced Garlic, and white parts of the Scallion, and stir-fry until fragrant, about 1 minute.