← Nouns Cooking · Chinese

Ingredients

• 250 g flank steak, thinly sliced across the grain
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 2 tsp Cornflour (cornstarch)
• 1 tsp Vegetable oil
• 1½ tbsp light soy sauce
• 1½ tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 500 g fresh wide rice noodles (ho fun)
• 3 tbsp peanut or vegetable oil, divided
• ½ Onion, thinly sliced
• 150 g Bean sprouts
• 4 Spring onion, cut into 5 cm lengths
• 1 tsp Toasted sesame oil

Method

1. Mix the beef with its marinade ingredients and set aside. Stir the sauce ingredients together in a small bowl.
2. Separate the noodles into single strands. If they are stiff from the fridge, microwave them for 1 minute or pour hot water over them, then drain well; cold noodles break in the wok.
3. Heat 1 tbsp oil in a wok over high heat until smoking. Sear the beef in a single layer for 1 minute, flip, cook 30 seconds more, then lift onto a plate while still slightly pink.
4. Add the remaining oil and the onion and stir-fry for 1 minute. Add the noodles, spread them out and leave for 30 seconds to char lightly, then pour over the sauce and toss with a lifting motion until every strand is evenly brown, about 2 min.
5. Add the bean sprouts, spring onions and beef and toss for 1 minute until the sprouts just wilt. Drizzle with sesame oil and serve straight away.

Tips

• Use the biggest wok or pan you have and cook in two batches if needed; crowding steams the noodles and they turn mushy.
• Toss with tongs or two spatulas, lifting from underneath, so the noodles stay long.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Made With Lau Taste of Asian Food