Steps

1. Place 90g rice noodles in boiling water, bring back to a boil, then turn off the heat and let sit for 3 minutes.
   🕒 01:40
2. Drain the rice noodles in a colander.
   🕒 03:32
3. Separate the cilantro leaves and stems. Finely chop the stems.
   🕒 02:03
4. Julienne the carrot.
   🕒 02:54
5. Cut the green onion in half lengthwise, then slice thinly on the diagonal.
   🕒 03:14
6. Heat 2 tbsp Taibai sesame oil in a frying pan and stir-fry 100g beef round.
   🕒 04:05
7. Once the beef changes color, add 5cm green onion and stir-fry.
   🕒 04:33
8. Add 1 tbsp Shaoxing wine, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, a pinch of black pepper, and 1 tbsp sugar, then mix.
   🕒 04:46
9. Turn off the heat, add the drained rice noodles, mix well, and let the noodles absorb the flavor.
   🕒 05:31
10. Add the 30g julienned carrot and mix. [Key Tip!] Mix the carrots to maintain some crispness.
    🕒 06:22
11. In a bowl, combine 50g all-purpose flour and 1 tbsp baking powder and mix well.
    🕒 07:09
12. Crack in 2 eggs and mix thoroughly to avoid lumps.
    🕒 07:24
13. Add the stir-fried beef and noodles (cooled slightly) and julienned carrots to the bowl and mix with the egg mixture.
    🕒 08:08
14. Add the cilantro leaves and mix.
    🕒 08:46
15. Heat 1 tbsp sesame oil in a separate frying pan and pour in the batter.
    🕒 09:07
16. Cover with a lid and cook over medium heat for 3 minutes.
    🕒 09:38
17. Flip and cook for another 3 minutes.
    🕒 11:06
18. While the pancake is cooking, prepare the sauce. In a bowl, combine the chopped cilantro stems, 1 tbsp black vinegar, 1 tbsp soy sauce, and 1 tbsp chili oil. Mix well. [Key Tip!] The golden ratio for black vinegar, soy sauce, and chili oil is 1:1:1. Adjust spiciness as desired.
    🕒 09:48
19. Cut the cooked pancake into desired pieces and arrange on a plate.
    🕒 11:56
20. Serve with the dipping sauce, and it's done!
    🕒 13:04