150g beef fillet, trimmed and cut into thin slices
350g fresh flat rice noodles (hor fun)
1 tbsp oil
1 tbsp light soya sauce
1 tbsp water
100g mustard green (sawi), trimmed
A handful beansprouts, tailed
1 stalk spring onion, cut into 3cm lengths
3-4 thin slices young ginger
1 tbsp old ginger juice
1/2 tsp salt
1/2 tsp sugar
1/2 tsp bicarbonate of soda
2 tsp corn flour
1 tbsp oil (to be added last)
Sauce (B) (combined)
1/2 tsp light soya sauce
1/2 tsp oyster sauce
1 tsp dark soya sauce
1/4 tsp sugar
1/2 tsp chicken stock granules
5-6 tbsp water
2-3 tsp corn flour
Marinate beef with seasoning (A) and set aside for 20 25 minutes.
Bring water to a boil in a wok, add in marinated beef and scald for 40 50 minutes. Drain the meat and leave aside.
Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil then add in the flat rice noodles. Fry the noodles briskly in the hot wok for 1 2 minutes.
Add the combined soya sauce mixture (B) and fry the noodles well. Dish out and place on a serving platter.
Heat a clean wok again with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30 40 seconds. Remove and place around the noodles.
Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients. Return the precooked beef and fry briskly.
Add a dash of sesame oil and a little more oil to glaze the gravy.
Pour the gravy and beef over the noodles and serve immediately.