Wok-Hei Beef Chow Fun with Velveted Beef and Garlic Chives

Method

1. Slice the beef against the grain into 3 mm thick, 5 cm long strips. In a bowl, massage it with the baking soda and water for 1 minute until all the liquid is absorbed, then mix in the soy sauce, Shaoxing wine and cornflour, finish with the oil to coat and leave for 20 min. The baking soda tenderises the surface for that silky restaurant texture; measure it carefully, as too much tastes soapy.

   Add in this stepBeef flank steak or sirloin 170 gBicarbonate of soda (baking soda) 2 pinchLight soy sauce (for the marinade) 2 tspShaoxing wine (for the marinade) 1 tspCornflour (for the marinade) 1 tspWater (for the marinade) 2 tspNeutral oil (for the marinade) 2 tsp

2. Peel the noodles apart, spread them on a tray for about 10 minutes so the surface dries, then gently toss them by hand with the dark soy sauce and a little of the oil until evenly tinted. They stick less and colour evenly this way. Thinly slice the onion, cut the ginger into fine matchsticks and the garlic chives into 4 cm lengths, and drain the bean sprouts thoroughly. Mix the sauce light soy, dark soy, oyster sauce, sugar and white pepper in a small bowl.

   Add in this stepFresh wide rice noodles (ho fun) 300 gDark soy sauce (to coat the noodles) 1 tspPeanut or neutral oil ¼ tbspLight soy sauce (for the sauce) 2 tspDark soy sauce (for the sauce) 1 tspOyster sauce 1 tspSugar ¾ tspGround white pepper 1 pinch

3. Heat a 30 cm wok over high heat until smoking, add part of the oil and swirl (it spits, so keep your face back). Spread the beef in one layer, sear untouched for 30 seconds, then flip and cook for 2 min in total, until browned outside and still pink inside; lift out.

   Add in this stepPeanut or neutral oil 0.9 tbsp

   high heat

4. Add the rest of the oil over high heat and stir-fry the ginger and onion for 20 seconds until fragrant, then add the noodles and spread them out. Number of batches: 1 (for a larger amount, divide everything equally and repeat steps 4 to 6). Leave the noodles almost undisturbed for 2 min so the underside chars slightly, then lift, flip and briefly sear the other side.

   Add in this stepPeanut or neutral oil 1¾ tbspFresh ginger 5 gOnion ¼

   high heat

5. Pour the Shaoxing wine around the hot edge of the wok so it hisses and perfumes the noodles, then pour the sauce around the edge too and keep lifting and tossing over high heat for 1 min, until all the noodles are evenly brown.

   Add in this stepShaoxing wine (for the sauce) 2 tsp

   high heat

6. Return the beef, add the bean sprouts and garlic chives and toss quickly over high heat for 45 sec, then turn off the heat, drizzle with the sesame oil and toss once more. Serve the moment the sprouts are crisp-tender and the chives just wilted.

   Add in this stepMung bean sprouts 100 gGarlic chives (or yellow chives) 60 gToasted sesame oil 1 tsp

   high heat