Beef Chow Fun – Tender Beef Strips in a Smoky Noodle Stir Fry

400g fresh hor fun rice noodles
300g rump steak, thinly sliced
Handful Chinese chives, cut into lengths
Handful bean sprouts, washed
½ onion, sliced
2 spring onions, separated into white and green
2-3 tablespoons vegetable oil
Splash chicken stock

The Marinade
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Pinch sugar
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil
1 heaped teaspoon cornflour

The Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon sesame oil

PREPARATION

1. If using fresh hor fun noodles and they are stuck together, gently re-steam or microwave for 10-20 seconds to loosen. Separate carefully, rinse briefly if needed, drain well and toss with a little oil to prevent sticking.
2. Slice the rump steak at a slight angle into thin pieces. Lightly bash to tenderise and flatten.
3. Mix oyster sauce, light soy, sugar, Shaoxing wine, sesame oil and cornflour with the beef. Massage well until the beef has a light creamy coating. Leave to marinate for at least 20 minutes.
4. Mix together all ingredients for the sauce and set aside.

COOKING

1. Heat a wok over very high heat until smoking. Add a generous amount of oil and spread the beef out in a single layer. Sear without moving to create charred edges, then turn briefly. Remove immediately to prevent overcooking.
2. Wipe or rinse the wok quickly, return to high heat and add a little fresh oil. Stir fry the onion and white parts of the spring onion.
3. Add Chinese chives and toss briefly, keeping everything moving to maintain wok hei.
4. Add bean sprouts and stir fry quickly. Push vegetables to the back of the wok.
5. Place the noodles gently on top of the vegetables to prevent breaking. Pour in the sauce and use chopsticks to lift and fold the noodles carefully without tearing.
6. Return the beef to the wok, avoiding excess oil. Add a small splash of chicken stock and allow everything to bubble vigorously.
7. Continue tossing on high heat until the noodles begin to lightly stick at the edges of the wok and develop that smoky aroma. Remove immediately and garnish with green spring onions.

School of Wok Tips

• Always oil the noodles lightly before stir frying to prevent breakage.
• Sear the beef quickly and remove early to keep it tender.
• Do not overload the wok or you will lose wok hei.
• Use chopsticks when folding wide noodles to avoid tearing.

FAQs

What is hor fun?
Hor fun is a wide fresh rice noodle commonly used in Cantonese cooking.

Can I use dried rice noodles?
Yes? But fresh noodles give a more authentic texture and flavour.

What is wok hei?
Wok hei refers to the smoky, charred aroma created by high heat stir frying in a well heated wok.