Chinese Beef and Daikon Soup

Slice the flank steak across the grain into thin strips. In a medium bowl, combine the beef with the cornstarch, 3 tbsp water, light soy sauce, 1/4 tsp salt, and white pepper. Mix until the beef is evenly coated, then stir in 2 tsp oil. Let marinate at room temperature for 15 minutes.

While the beef marinates, prep the remaining ingredients. Mince the ginger, slice the scallions, peel and cut the daikon into bite-size pieces, and roughly chop the cilantro. If your mung bean vermicelli is very long, cut it into shorter lengths for easier serving.

Heat 1 tsp neutral oil in a soup pot over medium-high heat. Add the ginger and scallions and cook for about 1 minute, until fragrant. Add the daikon and stir-fry for 2 to 3 minutes to lightly coat it in the aromatics.

Pour in enough water to make the broth, then season with oyster sauce, a little salt, and white pepper to taste. Bring to a boil and cook for 2 to 3 minutes, or until the daikon begins to look slightly translucent and tender around the edges.

Add the mung bean vermicelli and marinated beef. Stir gently to separate the beef slices so they do not clump together. Return the soup to a boil, skim off any foam from the surface, and cook just until the beef is tender and the noodles are softened.