Beef Ho Fun Noodles

Ingredients

• 500 g lean flank steak (thinly sliced)
• 2 tsp sesame oil (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 1 tbsp light soy sauce (for marinade)
• 0.5 tsp white pepper
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp sesame oil (for sauce)
• 2.5 tbsp oyster sauce (for sauce)
• 1 tbsp light soy sauce (for sauce)
• 2 tbsp dark soy sauce
• 2 tsp coconut sugar
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• 3 tbsp water
• 1 tbsp avocado oil
• 1 tbsp ginger paste
• 1 brown onion (thinly sliced)
• 5 cloves garlic (minced)
• 600 g fresh rice noodles (or 220g dried rice noodles)
• 4 cups Chinese broccoli (chopped, stems and leaves separated)
• 1 cup bean sprouts
• 0.5 cup spring onions (sliced)
• chili oil & chili flakes (optional, for serving)

Steps

1. 1

   Marinate the thinly sliced flank steak with 2 tsp sesame oil, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp white pepper, 1 tbsp cornstarch, and 1 tsp baking soda for 15 minutes.

2. 2

   In a separate bowl, mix the sauce ingredients: 1 tsp sesame oil, 2.5 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tsp coconut sugar, 1 tbsp Shaoxing wine, and 3 tbsp water.

3. 3

   Separate the fresh rice noodles or prepare the dried rice noodles according to the package instructions.

4. 4

   Heat a pan or wok over high heat. Sear the marinated beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping to build a crust. Remove the beef from the pan and set aside.

5. 5

   Reduce the heat to medium-high. Add the avocado oil, then the sliced onion, minced garlic, and ginger paste. Stir-fry for 1–2 minutes until fragrant.

6. 6

   Add the Chinese broccoli stems to the pan and cook for 2 minutes.

7. 7

   Add the Chinese broccoli leaves and cook for a further 1–2 minutes until wilted. Remove the vegetables from the pan and set aside.

8. 8

   Increase the pan heat to high. Add the rice noodles to the hot pan and let them sit undisturbed for 30 seconds to lightly char.

9. 9

   Toss the noodles gently, being careful not to break them, then pour in the prepared sauce and cook for 1 minute until the noodles are evenly coated.

10. 10

    Return the cooked beef and vegetables to the pan and toss for 1–2 minutes until everything is glossy and well combined.

11. 11

    Add the bean sprouts and spring onions in the final 30 seconds of cooking.

12. 12

    Serve immediately, topped with chili oil and chili flakes if desired.

Notes

Fresh rice noodles are highly recommended for the best texture. If using dried noodles, ensure they are not overcooked before adding to the stir-fry. High heat and batch cooking are essential to achieve the 'wok hei' (smoky char) without steaming the ingredients.

Nutrition per serving

• main
• stir-fried
• beef
• noodles
• healthy
• dinner
• high-protein