Thinly slice the Beef flank steak against the grain. In a bowl, combine the sliced Beef flank steak with 15g of Light soy sauce, Shaoxing wine, Corn starch, White pepper, and Sesame oil. Mix well and marinate for at least 15 minutes.
2
Wash and roughly chop the Napa cabbage. Wash the Bean sprouts. Set aside.
3
Bring a pot of water to a boil. Blanch the Napa cabbage and Bean sprouts for about 1-2 minutes until slightly tender. Drain well and arrange them at the bottom of a large serving bowl.
