Soak dried rice noodles in warm water for 1 hour or until flexible without any resistance. Rinse under cold water, drain, & set aside.

In a medium sized bowl, mix together the beef with the marinade ingredients - soy sauce, cornstarch, and oil. Set aside to marinate for 10 minutes.

Meanwhile, prepare rice noodles by gently separating the noodles from each other so they’ll cook evenly. If noodles are hard to separate, heat them in the microwave for 1 minute at a time until warm and easy to separate. Set aside.

In a small bowl, mix together sauce ingredients - oyster sauce, dark soy sauce, soy sauce, fish sauce, sugar, and white pepper. Set aside.

Heat oil in a wok on high heat. Sear beef, shaking off any excess marinade before placing in the pan and being careful not to overcrowd the pan. Cook until meat for about 1-2 minutes, or until it’s golden brown & cooked through. Remove & set aside.

Add a little more oil to the wok and saute garlic for a few seconds, or until soft and fragrant. Add in the Chinese broccoli / gailan stems and cook for a few seconds, or until the stems are tender but still crunchy. Toss in Chinese broccoli leaves and saute for a few seconds, or until they’ve wilted.

Push ingredients to the side, add a little more oil to the empty side of the wok, & crack an egg. Allow egg to cook until about halfway set, then scramble the egg. Once the egg is fully cooked, combine with the rest of the ingredients. Remove & set aside with meat.

Heat wok to high heat, add a little more oil, then toss in rice noodles & pour the sauce on top. Gently toss until noodles are well coated in the sauce. Let the noodles cook for 30 seconds without moving them so they caramelize and create the signature char flavor. Flip the noodles and let them caramelize for another 30 seconds.

Quickly add meat, vegetables, & eggs back in, then toss together until well combined. Remove then enjoy immediately!