Beef Chow Fun (Cantonese Stir-Fried Rice Noodles)

• 250 g Beef flank steak
• 2 tsp Cornflour
• 1 tbsp Shaoxing Cooking Wine
• 2 tbsp Light soy sauce
• ½ tsp White pepper
• 300 g Rice noodles
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 200 g Bean sprouts
• 4 Spring onion
• 1 tbsp Dark soy sauce
• 1 tsp Toasted sesame oil

1. Slice the beef thinly across the grain. In a mixing bowl, toss it with the cornflour, Shaoxing Cooking Wine, 1 tbsp of the light soy sauce, and the white pepper. Leave to marinate while you prep the rest.
2. Separate the rice noodles well with your hands. If they are stiff, briefly soak in hot water until pliable, then drain thoroughly in a colander and shake off excess water. The drier the noodles, the better they will fry.
3. Finely slice the garlic. Trim the spring onions, then cut the whites into 3 cm lengths and thinly slice the greens, keeping them separate. Keep the bean sprouts ready by the hob.
4. Heat a wok over high heat until very hot, then add 1 tbsp of the vegetable oil. Add the beef in a single layer and stir-fry for 60 to 90 seconds until just browned but still a little pink, then tip onto a plate. Work quickly to avoid overcooking.
5. Return the wok to high heat and add the remaining 1 tbsp vegetable oil. Add the garlic and spring onion whites and stir-fry for 20 to 30 seconds until fragrant. Add the rice noodles and spread them out, letting them sit for 30 seconds at a time so they take on a little colour before tossing.
6. Add the remaining 1 tbsp light soy sauce and the dark soy sauce around the edge of the wok, then toss to coat the noodles evenly. Add the bean sprouts and stir-fry for 1 to 2 minutes until just wilted but still crisp. Return the beef and any juices to the wok and toss for 30 to 60 seconds until the beef is just cooked through.
7. Turn off the heat and toss through the spring onion greens. Drizzle over the toasted sesame oil and give everything a final quick toss. Serve immediately while glossy and piping hot.

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