Beef Chow Fun

Beef

• beef flank steak250 g
• light soy sauce1 tbsp
• Shaoxing wine1 tsp
• cornflour1 tsp
• bicarbonate of soda¼ tsp

Noodles

• fresh wide rice noodles450 g
• vegetable oil4 tbsp
• bean sprouts150 g
• spring onions4
• onions½
• dark soy sauce1½ tbsp
• light soy sauce1 tbsp
• oyster sauce1 tsp
• caster sugar1 tsp

Preparation

1. 01

   Mix the flank steak, thinly sliced across the grain, with the soy, wine, cornflour and bicarbonate and leave for 20 minutes. The bicarbonate makes it tender.

2. 02

   Separate the ho fun noodles into strands by hand. If they are cold and stiff, microwave for 30 seconds first so they do not break.

3. 03

   Mix the dark soy, light soy, oyster sauce and sugar.

Stir-frying

4. 04

   Heat 2 tablespoons of oil in a wok until smoking, sear the beef in one layer until browned, and lift out.

5. 05

   Add the rest of the oil and the thinly sliced onion, then the noodles, spreading them out. Leave for 30 seconds to char, then toss.

6. 06

   Add the sauce and toss with a lifting motion, not stirring, so the noodles stay whole and evenly coloured.

7. 07

   Add the beef, bean sprouts and the spring onions in 5 cm lengths and toss for 1 minute until the sprouts just wilt. Serve at once.