Ingredients:

  • 1 lb (450 g) Flank Steak or Skirt Steak, sliced thinly against the grain
  • 1 tsp Baking Soda
  • 2 tsp Light Soy Sauce
  • 1 Tbsp Shaoxing Rice Wine (or dry sherry)
  • 1 Tbsp Cornstarch (Cornflour)
  • 1 Tbsp Vegetable Oil (for velveting)
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Dark Soy Sauce (for colour)
  • 1 Tbsp Light Soy Sauce (for salt)
  • 1 tsp Granulated Sugar
  • 1/4 tsp Ground White Pepper
  • 2 Tbsp Water or Chicken Stock
  • 5 lb (700 g) Fresh Wide Rice Noodles (Ho Fun/He Fen)
  • 3 Tbsp High-Heat Cooking Oil (e.g., peanut, canola, or grapeseed), divided
  • 3 cloves Garlic, minced
  • 2-inch piece Ginger, sliced into fine matchsticks (julienned)
  • 6 oz (170 g) Fresh Bean Sprouts, rinsed and drained
  • 4 Spring Onions (Scallions), white and green parts sliced diagonally into 2-inch lengths
  • 1/4 cup Fresh Coriander (Cilantro), for optional garnish

Instructions:

  1. Velvet the Beef: In a medium bowl, combine the thinly sliced beef with baking soda. Mix well and let stand for 5 minutes. Rinse the beef lightly under cold water and pat it completely dry—this is essential for texture.
  2. Marinate: Return the dried beef to the bowl. Add the light soy sauce, rice wine, cornstarch, and 1 Tbsp vegetable oil. Mix thoroughly until the marinade is absorbed.
  3. Chill: Place the marinated beef in the fridge for 30 minutes.
  4. Combine Sauce: Whisk together all ingredients for the Sauce Mixture (Oyster Sauce, both soy sauces, sugar, pepper, and stock) in a small bowl. Set aside.
  5. Prepare Noodles: If the fresh Ho Fun noodles are clumped, gently separate them by hand or by tossing them very briefly with 1 tsp of oil. Do not rinse or soak them.
  6. Sear the Beef (Batch 1): Heat 1 Tbsp of the high-heat cooking oil in the wok until it is smoking hot. Add half of the marinated beef in a single layer. Sear quickly, flipping occasionally, for 60-90 seconds until 80% cooked. Remove immediately and set aside. Repeat with the remaining beef and 1 more Tbsp of oil (Batch 2).
  7. Sauté Aromatics: Add the remaining 1 Tbsp of oil to the screaming hot wok. Toss in the minced garlic and julienned ginger matchsticks. Sauté rapidly for 15-20 seconds until fragrant—do not let them burn.
  8. Add Noodles: Push the aromatics to the side. Add the prepared wide rice noodles to the center of the wok. Let them sit untouched for about 30 seconds to absorb heat (key to developing 'wok hei').
  9. Sauce and Toss: Pour the pre-mixed Sauce Mixture over the noodles. Using your wok spatula and tongs, gently lift and toss the noodles to distribute the sauce and dark soy colour. Avoid aggressive stirring to prevent breakage.
  10. Add Beef and Vegetables: Return the seared beef to the wok. Immediately add the bean sprouts and half of the diagonal spring onion pieces.
  11. Final Toss: Toss everything together very quickly (no more than 30 seconds) until the bean sprouts are just wilted and everything is uniformly coated.
  12. Serve: Transfer immediately to a platter. Garnish with the remaining spring onions and fresh coriander. Serve piping hot.