Beef Ho Fun (Chow Fun)

Ingredients

• 450 g skirt or flank steak (Trimmed and thinly sliced across the grain)
• 1 tsp light soy sauce (For the beef marinade)
• 1 tsp dark soy sauce (For the beef marinade)
• 1 tsp cornstarch (Corn flour; coats the beef for a lightly crisp exterior)
• 1 tsp bicarbonate of soda (Baking soda; tenderizes the beef)
• 1 tsp sugar (For the beef marinade)
• 1 tbsp high-fry oil (For frying the beef)
• 2 tbsp high-fry oil (For the stir-fry)
• 200 g beansprouts
• 1 bunch spring onions (Roughly chopped; approximately 100 g)
• 3 garlic (Chopped)
• 1 bunch tender-stem broccoli (Optional; approximately 200 g broccolini)
• 450 g flat rice noodles (Use fresh noodles, or cook dried noodles according to the packet instructions and rinse once cooked)
• 1 tbsp dark soy sauce (For the sauce)
• 1 tbsp light soy sauce (For the sauce)
• 2 tbsp oyster sauce (For the sauce)
• 1 tbsp sesame oil (For the sauce)
• 1 tsp sugar (For the sauce)
• 1 lemon lemon juice (Juice of 1 lemon, approximately 45 g)

Steps

1. 1

   Trim the skirt or flank steak, then slice it thinly across the grain. Thin, even slices will cook quickly and remain tender.

2. 2

   Place the sliced beef in a bowl and add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon cornstarch, 1 teaspoon bicarbonate of soda, 1 teaspoon sugar and 1 tablespoon high-fry oil. Toss thoroughly so every slice is coated. Set aside to marinate for at least 10 minutes, or ideally 30 minutes if time allows.

3. 3

   While the beef marinates, roughly chop the spring onions and garlic. If using the optional tender-stem broccoli, cut it into bite-sized pieces. Prepare the beansprouts and noodles so everything is ready before cooking.

4. 4

   If using dried flat rice noodles, cook them according to the packet instructions. Drain and rinse them once cooked, then set them aside. Fresh rice noodles can be used directly, separating them gently if they are stuck together.

5. 5

   Heat a wok or large frying pan over high heat until very hot. Add the marinated beef and fry, stirring and turning the slices, until browned and lightly crisp at the edges. Work in batches if necessary so the beef sears rather than steams.

6. 6

   Transfer the browned beef to a plate and set it aside. Leave the wok or pan over high heat.

7. 7

   Add 2 tablespoons high-fry oil to the hot wok. Add the beansprouts, spring onions, chopped garlic and, if using, the tender-stem broccoli. Stir-fry for about 2 minutes, until the aromatics are fragrant and the vegetables are just tender but still have some bite.

8. 8

   Add the prepared flat rice noodles to the wok. Toss gently but thoroughly to combine them with the vegetables without breaking the noodles.

9. 9

   In a small bowl, whisk together 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 teaspoon sugar and the juice of 1 lemon.

10. 10

    Pour the sauce into the wok. Toss the noodles continuously until they are evenly coated and turn a glossy brown color. Keep the heat high, but stir carefully to prevent the noodles from sticking or tearing.

11. 11

    Return the browned beef and any juices from the plate to the wok. Stir-fry for about 2 minutes, until the beef is heated through and the sauce clings to the noodles.

12. 12

    Serve immediately while hot and fresh.

Notes

The creator describes this as a 20-minute meal, but the beef benefits from a 30-minute marinade when possible. Use a very hot wok or large frying pan and avoid overcrowding it so the beef becomes browned and lightly crisp. Broccolini is optional; traditionally the stir-fry uses beansprouts and spring onions.

Nutrition per serving

• main
• stir-fried
• noodles
• beef
• quick meal
• Cantonese-inspired
• dairy-free