Recipe Index

Ingredients

• 7 oz. beef rump steak
• 2 Tbsp. vegetable oil, plus extra for deep frying
• 1 lb. 12 oz. partially dried hor fun noodles
• 1/3 oz. onion, finely sliced
• 1/3 oz. spring onion greens, cut into 3/4-inch pieces
• 3/4 oz. beansprouts
• 1 Tbsp. Shaoxing rice wine for the wok, plus 1 tsp. Shaoxing rice wine for the marinade
• 2 Tbsp. oyster sauce
• 1 Tbsp. dark soy sauce
• 2 tsp. sesame oil
• Pinch white pepper
• Freshly grated lemon rind, to garnish (optional)
• 2 tsp. light soy sauce
• 1/4 oz. potato starch
• 0.04 oz. baking powder

Method

1. Freeze the rump steak for about 1 1/2 hours until it is roughly 70% frozen, then slice it with a sharp knife into slices about 1/16 inch thick.
2. Stir the light soy sauce, teaspoon of rice wine, potato starch, baking powder and 2 fl oz. water into a marinade, coat the beef slices in it, and refrigerate them for 2 hours.
3. Heat the deep-frying oil to 356°F and flash-fry the drained beef in two batches, lifting it out the moment the slices change color, onto paper towels.
4. Soften the hor fun noodles in a bowl of water in the microwave for 60 seconds on high and drain them.
5. Heat the 2 tablespoons of vegetable oil in a wok over high heat until it just smokes, then stir-fry the sliced onion, spring onion greens, beansprouts and the flash-fried beef until the onion softens slightly.
6. Splash the tablespoon of rice wine into the wok, add the noodles, oyster sauce and dark soy sauce, and toss everything until the wide noodles are glossy and evenly colored.
7. Finish the hor fun with the sesame oil and white pepper, and serve it straight from the wok with grated lemon rind scattered over if using it.

Prep: 2 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data