Directions
- 1Slice beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water, and sugar. Coat with oil and rest for 15 minutes.
- 2If using fresh noodles, gently separate strands. If using dried, cook according to package instructions and rinse with cold water.
- 3Pour oil into a hot wok. Stir-fry marinated beef until pale. Remove and leave oil in the wok.
- 4Add sa-ho fun and stir gently with chopsticks. Add beansprouts and onion. Fry for 30 seconds.
- 5Add beef, Chinese chives, light soy sauce, and dark soy sauce. Cook for 30 seconds more
Ingredients
- 5 oz beef - preferably flank/skirt steak
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 pinch sugar
- 1 teaspoon cooking oil
- 1 lb fresh sa-ho fun - see note 1
- 2 tablespoon cooking oil
- 2 oz beansprouts
- 0.25 onion, thinly sliced
- 1 oz Chinese chives - see note 2
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
Equipment
wokpair of chopsticks
Tips
- Choose the right cut of beef (flank or skirt steak) and slice against the grain.
- Marinate the beef with soy sauce, cornstarch, water, and sugar.
- Use fresh sa-ho fun noodles if possible, or dried ones (reducing the quantity).
- Use two types of soy sauce: light and dark.
- Stir-fry in sequence to maintain texture.
- Use a well-seasoned wok or a non-stick wok.
- If using dried noodles, reduce the quantity to 8oz/230g
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