Beef Chow Fun (Cantonese Stir-Fried Rice Noodles with Beef)

• 350 g Beef flank steak
• 2 tbsp Light soy sauce
• 2 tsp Cornflour
• ½ tsp White pepper
• 450 g Rice noodles, wide, fresh if possible
• 1 ½ tbsp Dark soy sauce
• 3 tbsp Peanut oil
• 3 cloves Garlic
• 200 g Bean sprouts
• 6 Spring onion
• 2 tsp Toasted sesame oil

1. Slice the beef thinly against the grain. In a bowl, mix the light soy sauce, cornflour and white pepper, then toss with the beef until evenly coated. Leave to stand for 10 minutes while you prepare the rest.
2. If using fresh rice noodles, gently separate the strands; if they are stiff, briefly rinse under hot water in a colander and drain well. Slice the spring onions into 5 cm lengths, keeping the white and green parts separate. Finely slice the garlic.
3. Heat a wok over high heat until very hot, then add 1 tbsp of the peanut oil and swirl to coat. Add the beef in a single layer and sear for 45 to 60 seconds until browned at the edges, then stir-fry for another 30 seconds until just cooked. Tip out to a plate, leaving any juices behind if possible.
4. Return the wok to high heat and add the remaining peanut oil. Add the garlic and the white parts of the spring onions and stir-fry for 20 to 30 seconds until fragrant. Add the rice noodles and toss to coat in the oil, using a spatula to lift and turn rather than breaking them up.
5. Drizzle in the dark soy sauce around the sides of the wok, then toss continuously for 1 to 2 minutes until the noodles are evenly coloured and lightly smoky. Add the bean sprouts and the green parts of the spring onions and stir-fry for 1 minute until the sprouts are just crisp-tender. Return the beef (and any juices) to the wok and toss for 30 to 60 seconds to warm through.
6. Take the wok off the heat and drizzle over the toasted sesame oil. Toss once more, then serve straight away while the noodles are hot and glossy.

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