乾炒牛河Dry-Fried Beef Ho Fun

Prep 15 min·Cook 8 min·Rest 20 min

1. 1You're here
   Step 1.

   Slice the beef thinly across the grain.

   150 g Beef steak (rump or flank)

   Knife work
2. 2
   Step 2.

   Mix the beef with the bicarbonate of soda, marinade soy, sugar and water until absorbed, then the cornflour, and finally the oil. Marinate.

   150 g Beef steak (rump or flank)¼ tsp Bicarbonate of soda1 tsp Light soy sauce½ tsp Sugar1 tbsp Water1 tsp Cornflour1 tsp Cooking oil

   20 minMarinate
3. 3
   Step 3.

   Gently peel the rice noodles apart into single strands. Slice the onion; cut the spring onion into 4 cm lengths, keeping white and green parts apart. Mix the seasoning in a small bowl.

   400 g Fresh flat rice noodles (ho fun)½ piece Onion4 stalks Spring onion1½ tbsp Light soy sauce1½ tbsp Dark soy sauce1 tsp Sugar

   Knife work

   Mum's tip媽媽小貼士

   Separating the noodles now means you will not have to break them up with the spatula in the wok.
4. 4
   Step 4.

   Heat the wok until smoking, add 1 tbsp oil, spread out the beef and sear until browned but still pink inside. Remove.

   4 tbsp Cooking oil150 g Beef steak (rump or flank)

   1 minHigh-heat wok tossing (wok hei)
5. 5
   Step 5.

   Add 1 tbsp oil and toss the onion, spring onion whites and bean sprouts for 30 seconds until just wilted. Remove.

   4 tbsp Cooking oil½ piece Onion4 stalks Spring onion120 g Bean sprouts, tails picked off

   High-heat wok tossing (wok hei)
6. 6
   Step 6.

   Heat the wok until smoking again, add the remaining oil and swirl to coat. Add the noodles and leave them for 20 seconds to sear, then toss.

   4 tbsp Cooking oil400 g Fresh flat rice noodles (ho fun)

   High-heat wok tossing (wok hei)
7. 7
   Step 7.

   Pour the seasoning around the noodles and toss with a lifting motion (use chopsticks or a spatula from underneath) until the colour is even.

   400 g Fresh flat rice noodles (ho fun)1½ tbsp Light soy sauce1½ tbsp Dark soy sauce1 tsp Sugar

   High-heat wok tossing (wok hei)

   Mum's tip媽媽小貼士

   Lift and toss rather than stir; pressing and scraping breaks the noodles.
8. 8
   Step 8.

   Return the beef and vegetables with the spring onion greens and toss over the highest heat until everything is hot and glossy and there is no liquid left. Serve at once.

   150 g Beef steak (rump or flank)120 g Bean sprouts, tails picked off½ piece Onion4 stalks Spring onion400 g Fresh flat rice noodles (ho fun)

   1 minHigh-heat wok tossing (wok hei)