Beef Chow Fun

• 300g beef rump steak
• 200g fresh hor fun noodles
• Handful Chinese chives
• Handful beansprouts
• 1 spring onion
• 1 onion

• ½ tbsp light soy sauce
• ½ tbsp oyster sauce
• 1 tbsp Shao Xing rice wine
• ½ tsp sugar
• 1 tsp sesame oil
• 1 tsp corn flour

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ½ ladle chicken stock

• Steam your hor fun noodles in a basket or colander to heat them through and then dunk them in cold water to separate them. Drain the noodles and place them in a bowl and then drizzle oil all over, to keep them separate.

• Cut the Chinese chives into lengths, around the same size of the noodles, and place them at the bottom of your wok clock. Wash the bean sprouts and place them at 3 o’clock. Thinly slice the onion and place at 12 o’clock. Slice up half of your spring onion for garnish and roughly chop the rest to place at 9 o’clock. Thinly slice the steak and bash it to thin it out and tenderize.

• Mix your marinade sauces together and pour over the meat. Mix well before adding the cornflour. Make up your sauce, leaving the chicken stock for later.

• Get wok to a really good heat and cover the bottom with oil. Sear the beef until lightly charred, then take it out so it doesn't overcook.

• Wash the wok, then add a little oil to cook the wok clock. Add the onion and spring onion first on a high heat until browned. Push them to the back of the wok and add the chives. They need a few seconds of frying before adding the bean sprouts. Give those a quick stir and then add the noodles on top of the veg so they don't break up.

• Add the sauce and use chopsticks to mix it in. Now add the beef and a little chicken stock. Stir and let it boil up and bubble away. Once the noodles just start to stick on the edge of wok, serve it up with the spring onion garnish.