Ingredients:

  • 450 g (1 lb) Flank Steak or Skirt Steak, sliced thinly against the grain
  • 1 Tbsp Light Soy Sauce (or standard soy sauce)
  • 1 tsp Shaoxing Rice Wine (or dry sherry)
  • 1 tsp Cornflour (corn starch)
  • 1 tsp Bicarbonate of Soda (baking soda)
  • 1 tsp Sesame Oil
  • Pinch of freshly ground White Pepper
  • 2 Tbsp Neutral Cooking Oil (divided)
  • 3 Tbsp Oyster Sauce
  • 2 Tbsp Dark Soy Sauce (for colour and richness)
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Granulated Sugar
  • 2 Tbsp Water or Chicken Stock
  • 600 g (21 oz) Fresh, wide flat rice noodles (Ho Fun or Chow Fun style)
  • 2 cloves Garlic, minced
  • 2 inches fresh Ginger, peeled and sliced into thin strips (julienne)
  • 1 bunch Chinese Broccoli (Gai Lan) or regular stem broccoli, cut into 1-inch pieces
  • 3-4 Spring Onions (scallions), cut into 1-inch lengths

Instructions:

  1. Prepare the Beef: Slice the beef thinly against the grain. In a medium bowl, combine the beef with the Marinade ingredients (1 Tbsp Light Soy Sauce, Rice Wine, Cornflour, Baking Soda, Sesame Oil, White Pepper, and 2 Tbsp Neutral Oil). Mix well until the liquid is absorbed. Cover and chill for at least 30 minutes.
  2. Separate the Noodles: Gently unravel and separate the fresh flat rice noodles, pulling them apart individually. Do this carefully to prevent breakage. Set aside.
  3. Mix the Sauce: Whisk together all sauce ingredients (Oyster Sauce, Dark Soy Sauce, Light Soy Sauce, Sugar, and Water/Stock) in a small bowl. Set aside.
  4. Chop Vegetables: Prepare the Chinese broccoli/Gai Lan, garlic, ginger, and spring onions. Ensure all ingredients are prepped and within arm’s reach (Mise en place).
  5. Sear the Beef: Heat 1 Tbsp of the neutral oil in the wok over very high heat until smoking. Add the marinated beef (in two batches if necessary) and stir-fry quickly for 60–90 seconds until browned but still slightly pink inside. Remove the beef immediately and set aside.
  6. Sauté Aromatics: Add the remaining 1 Tbsp of oil to the wok. Add the sliced ginger and minced garlic. Stir-fry for 30 seconds until fragrant.
  7. Cook Vegetables: Add the broccoli stems first. Stir-fry for 2 minutes. Add the leaves/florets and spring onions and cook for another minute. Push the vegetables to one side of the wok.
  8. Introduce the Noodles: Add the separated Flat Rice Noodles to the vacant side of the wok. Let them sit on the high heat for about 30 seconds without stirring to develop a slight char/smokiness (wok hei).
  9. Season and Combine: Pour the prepared Sauce evenly over the noodles and vegetables. Toss vigorously and continuously, ensuring the sauce coats everything evenly and the noodles begin to caramelise. Keep the heat high.
  10. Reintroduce Beef: Return the seared beef and any resting juices to the wok. Toss briefly (30–45 seconds) to heat the beef through and distribute the flavour. Do not overcook.
  11. Serve: Taste and adjust seasoning if necessary. Transfer immediately to warm plates and serve.