Beef Chow Fun — Wok-Fried Rice Noodles

Ingredients

• 500g fresh wide rice noodles (ho fun), or 300g dried flat rice noodles, 1cm wide
• 300g beef flank or rump steak, sliced thinly across the grain
• For the marinade: 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp cornflour
• 1 tbsp vegetable oil
• 1/4 tsp bicarbonate of soda
• For the sauce: 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp caster sugar
• 1/2 tsp ground white pepper
• 5 tbsp vegetable oil, divided
• 200g beansprouts
• 5 spring onions, cut into 4cm lengths
• 2 cloves garlic, finely chopped
• 50g Chinese chives (garlic chives), cut into 4cm lengths

Method

1. Mix the beef with the marinade ingredients, working in the bicarbonate of soda, and leave for 20 minutes.

2. If using fresh noodles, separate the strands gently with your fingers, microwaving for 30 seconds first if they are stiff from the fridge. If using dried, soak in warm water for 30 minutes, then drain well.

3. Stir the sauce ingredients together in a small bowl.

4. Heat 2 tbsp of the oil in a wok over the highest heat until smoking. Sear the beef in a single layer for 1 minute, then flip and cook for 30 seconds. Remove to a plate.

5. Add 2 tbsp of the oil and heat until smoking. Add the noodles and spread them out. Leave for 30 seconds, then toss gently and repeat for 2 minutes in total, until lightly charred in places.

6. Push the noodles to the side, add the remaining oil to the cleared space and fry the garlic for 10 seconds. Add the beansprouts, spring onions and chives and toss for 30 seconds.

7. Return the beef, pour in the sauce and toss gently for 1 minute until the noodles are evenly coloured and everything is hot. Serve at once.