Beef Chow Fun (Stir-Fried Rice Noodles)

• 350 g Beef steak
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing Cooking Wine
• 2 tsp Cornflour
• ½ tsp White pepper
• 450 g Rice noodles, wide, fresh if possible
• 4 cloves Garlic
• 20 g Ginger root
• 4 Spring onion
• 200 g Bean sprouts
• 1 ½ tbsp Dark soy sauce
• 2 tbsp Vegetable oil

1. Slice the beef thinly across the grain. In a bowl, mix the light soy sauce, Shaoxing wine, cornflour and white pepper, then toss in the beef until evenly coated. Leave to marinate while you prep the rest, about 10 minutes.
2. If using fresh rice noodles, gently separate the strands; if they are cold and stiff, rinse briefly under hot water in a colander to loosen, then drain well. Peel and finely chop the garlic and ginger. Trim the spring onions, then slice the whites and greens separately.
3. Heat a wok over high heat until very hot, then add 1 tbsp vegetable oil and swirl to coat. Add the beef in a single layer and sear for 45 to 60 seconds until just browned, then stir-fry for another 30 seconds and tip onto a plate. Keep the wok on the heat.
4. Add the remaining 1 tbsp vegetable oil to the wok, then add the garlic, ginger and spring onion whites. Stir-fry for 20 to 30 seconds until fragrant, keeping everything moving so it does not scorch. Add the rice noodles and toss to coat in the aromatics.
5. Drizzle in the dark soy sauce and stir-fry over very high heat for 2 to 3 minutes, tossing and lifting so the noodles colour evenly without breaking up too much. Add the bean sprouts and spring onion greens and stir-fry for 1 minute until the sprouts are just wilted but still crisp. Return the beef (and any juices) to the wok and toss for 30 to 60 seconds until everything is piping hot.

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