Spring onions (scallions), cut into long thin diagonal slices
Place the steak, red pepper, garlic,
pepper and half the oil in a large bowl.
Mix well to combine and marinate for 30
Gently separate the noodles. Heat the
remaining oil in a heavy based pan over medium heat, swirling the oil to
coat the pan well.
Add the noodles and press them down firmly
with an egg slice to form a large flat pancake the size of the pan.
Cook the noodles for 10 to 15 minutes,
pressing down occasionally, until the base is very crisp and golden.
Do not disturb or lift the noodles as they
need to form a solid pancake.
Run an egg slice underneath to loosen the
base then turn it over with 2 egg slices and cook the other side. Be
patient because if the pancake is moved before it sets, it will break
up. Transfer to a plate, cover and keep warm.
Heat a heavy-based pan or wok. Sprinkle
the sugar and nuoc cham sauce over the beef mixture. Add the beef
mixture in 2 batches, and toss it over high heat for 2 to 3 minutes.
Place the stock and corn flour in a bowl
and stir until a smooth paste forms. Add the corn flour mixture to the
meat and toss for 1 minute.
Do not overcook the meat or it will become
Place the pancake on a large serving
plate, cut it into serving wedges and place the beef mixture to top,
piling it up in the centre.
Garnish with spring onions (scallions) and