For the flank steak, whisk together all ingredients for the marinade in a large bowl. Add the sliced steak and stir to combine. Cover with plastic wrap and allow it to sit for 2-4 hours in the refrigerator.  Once the steak is marinated, discard the marinade and set the meat aside.

For the fun sauce, whisk all of the ingredients together in a small bowl, and set aside.

Add 1 Tbsp. vegetable oil to Carbon Steel Wok and place over high heat. When the oil begins to smoke, add the steak and sear for about a minute. Remove and set aside.

Let the wok come back up to temperature and another 1 Tbsp. of oil. Toss in the onion, garlic, and ginger and stir fry for about a minute until onion is translucent and garlic and ginger are fragrant.

Toss in ¾ cup green onions and 1 Tbsp. of oil, then add in the ho fun noodles with a pinch of white pepper. Pour ½ the fun sauce over your spatula and combine. Stir constantly so the noodles don’t stick to the bottom of the wok. Toss for 1 minute, until noodles have softened.

Add in bean sprouts and reduce heat to medium-low. Add in the kale and seared steak, tossing to combine. Stir fry for about 30 second more, then remove from heat. Taste and add more sauce, if desired.

Plate noodles on Serving Platter, garnishing with remaining ¼ cup green onions, fried shallots, and cilantro leaves. Feel free to serve the remaining sauce on the side or save it for your next batch of Chow Fun.