Crispy Beef Chow Fun Rolls with Sweet Soy Glaze

Method

1. Slice the beef against the grain 3 mm thick, then cut it into thin 5 mm wide strips. Toss with the light soy sauce and cornflour and leave for 10 min. Drain and halve the bean sprouts, and thinly slice the spring onions.

   Add in this stepBeef sirloin 150 gLight soy sauce (for the marinade) 2 tspCornflour (for the marinade) 1 tsp

2. Put the glaze light soy, dark soy, sugar and water in a small pan and simmer over medium-low heat for 2 min, stirring, until syrupy enough to thinly coat a spoon dipped into it. Turn off the heat and stir in the sesame oil; it thickens further as it cools.

   Add in this stepLight soy sauce (for the glaze) 2 tspDark soy sauce (for the glaze) 1 tspSugar 2 tspWater (for the glaze) 2 tbspToasted sesame oil 1 tsp

   medium-low heat

3. Heat a 26 cm frying pan over high heat, add part of the oil, spread in the beef and stir-fry for 2 min 30 sec. As soon as it changes colour, add the sprouts and spring onions for just 20 seconds more, then spread the filling on a plate to cool slightly; hot filling tears the sheets.

   Add in this stepNeutral oil ¾ tbspMung bean sprouts 80 gSpring onions 2

   high heat

4. If the rice sheets are stiff, microwave them for 30 seconds to 1 minute or dip them briefly in hot water until soft, then carefully unfold them one at a time on a board. Lay a line of filling along a short edge and roll up tightly. If a sheet tears, patch it with another piece as you roll.

   Add in this stepUncut fresh rice noodle sheets (about 20 × 25 cm, as for cheung fun) 4

5. Wipe the pan, add the rest of the oil and heat over medium-high heat, then lay in the rolls seam side down. Number of batches: 1 (fry in batches if they don't all fit). Leave them for 3 min until the underside is golden and crisp, then turn with tongs and fry for 2 min more. Pat the rolls dry first so the oil doesn't spit.

   Add in this stepNeutral oil 1¾ tbsp

   medium-high heat

6. Brush the rolls with the glaze, cut into 4 cm pieces, arrange on a plate, spoon over the rest of the glaze and scatter with sesame seeds. Serve warm.

   Add in this stepToasted sesame seeds 1 tsp