Stir-fried Beef with Flat Rice Noodles

Ingredients

• 450 g rump steak (sirloin, porterhouse (New York strip) or flank steak, sliced as thinly as possible (4 mm/¼ inch thick) (see note 1))
• 1 tsp garlic (freshly minced)
• 1 tbsp Shaoxing wine (substitute with mirin or dry sherry)
• 1 tbsp light soy sauce
• 1 tbsp cornflour (cornstarch)
• 1 tbsp white sugar
• 1 tbsp water
• 1/2 tsp black pepper (freshly cracked)
• 1/4 tsp bicarbonate of soda (baking soda, not to be confused with baking powder (see note 2))
• 1 tbsp cooking oil (see note 3)
• 400 g dried flat rice noodles
• 2 tbsp cooking oil (see note 4)
• 1 brown onion (small, finely sliced)
• 6 spring onions (scallions, cut into 3 cm (1¼ inch) batons)
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce (you can substitute with extra light soy sauce, but there will be less intensity of flavour)
• 1 tbsp light soy sauce
• 250 g bean sprouts
• 1 tbsp sesame oil

Instructions

1. Marinate the beef – Place the beef in a medium bowl with all of the marinade ingredients, mix and set aside for 10 minutes.
2. Cook the noodles – Bring a medium pot of water to the boil. Add the dried flat rice noodles and cook them for 2–3 minutes or until they are just pliable (note this is generally for 3–4 minutes less than the packet instructions advise – they will finish cooking in the sauce). Rinse under cold running water and drain using a colander. Set aside.
3. Stir-fry the meat and veggies – Heat a large, heavy-based pan (ideally cast-iron) over high heat. Once hot, add the oil and the beef and any residual marinade in the bowl. Cook in batches for 2–3 minutes until just cooked. If the marinade is sticking to the pan, add a little water to dislodge the sticky bits from the bottom of the pan. Set aside on a plate.
4. Add the onion and spring onion to the same pan and cook, stirring, for 1–2 minutes until fragrant.
5. Combine all the ingredients – Toss the noodles into the pan along with the dark soy sauce, oyster sauce and light soy sauce. Toss to combine using tongs.
6. Add the beef (and any juices that have collected on the plate) along with the bean sprouts. Cook for a further 1 minute or until the beef is warmed through.
7. Serve – Turn the heat off, drizzle with sesame oil and serve immediately.