BEEF HO FUN NOODLES

Serves 4
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Directions

  1. 1Marinate beef for 15 minutes.
  2. 2Marinate beef for 15 minutes.
  3. 3Marinate beef for 15 minutes.
  4. 4Mix sauce ingredients in a bowl.
  5. 5Mix sauce ingredients in a bowl.
  6. 6Mix sauce ingredients in a bowl.
  7. 7Separate fresh noodles or prepare dried rice noodles according to instructions.
  8. 8Separate fresh noodles or prepare dried rice noodles according to instructions.
  9. 9Separate fresh noodles or prepare dried rice noodles according to instructions.
  10. 10Heat pan over high heat.
  11. 11Heat pan over high heat.
  12. 12Heat pan over high heat.
  13. 13Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping.
  14. 14Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping.
  15. 15Sear beef in batches for 2–3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping.
  16. 16Remove beef from pan.
  17. 17Remove beef from pan.
  18. 18Remove beef from pan.
  19. 19Reduce heat to medium high.
  20. 20Reduce heat to medium high.
  21. 21Reduce heat to medium high.
  22. 22Add oil, then onion, garlic and ginger.
  23. 23Add oil, then onion, garlic and ginger.
  24. 24Add oil, then onion, garlic and ginger.
  25. 25Stir-fry for 1–2 minutes until fragrant.
  26. 26Stir-fry for 1–2 minutes until fragrant.
  27. 27Stir-fry for 1–2 minutes until fragrant.
  28. 28Add Chinese broccoli stems and cook for 2 minutes.
  29. 29Add Chinese broccoli stems and cook for 2 minutes.
  30. 30Add Chinese broccoli stems and cook for 2 minutes.
  31. 31Add leaves and cook a further 1–2 minutes until wilted.
  32. 32Add leaves and cook a further 1–2 minutes until wilted.
  33. 33Add leaves and cook a further 1–2 minutes until wilted.
  34. 34Remove vegetables from pan.
  35. 35Remove vegetables from pan.
  36. 36Remove vegetables from pan.
  37. 37Increase pan heat.
  38. 38Increase pan heat.
  39. 39Increase pan heat.
  40. 40Add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char.
  41. 41Add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char.
  42. 42Add noodles to the hot pan and let sit undisturbed for 30 seconds to lightly char.
  43. 43Toss gently, being careful not to break the noodles.
  44. 44Toss gently, being careful not to break the noodles.
  45. 45Toss gently, being careful not to break the noodles.
  46. 46Add sauce and cook for 1 minute until evenly coated.
  47. 47Add sauce and cook for 1 minute until evenly coated.
  48. 48Add sauce and cook for 1 minute until evenly coated.
  49. 49Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined.
  50. 50Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined.
  51. 51Return beef and vegetables to the pan and toss for 1–2 minutes until glossy and combined.
  52. 52Add bean sprouts and spring onions in the final 30 seconds.
  53. 53Add bean sprouts and spring onions in the final 30 seconds.
  54. 54Add bean sprouts and spring onions in the final 30 seconds.
  55. 55Serve immediately with chilli oil and chilli flakes if desired.
  56. 56Serve immediately with chilli oil and chilli flakes if desired.
  57. 57Serve immediately with chilli oil and chilli flakes if desired.

Ingredients

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

Equipment

pan

Tips

  • The key is high heat, fast cooking, and building that deep char on both the beef and noodles for that signature wok flavour.
  • Fresh rice noodles are recommended.