serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g (7 oz) thinly sliced beef eye fillet (or substitute with other cuts like flank or rump)
- 100 ml (3½ fl oz) neutral-flavoured cooking oil
- 10 g (¼ oz) piece fresh ginger, sliced
- 10 g (¼ oz) garlic, crushed
- 100 g (3½ oz) choy sum, leaves and stems separated, cut into 5 cm (2 in) lengths
- 50 g (1¾ oz) brown onion, sliced
- 20 g (¾ oz) spring onions (scallions), cut into 8 cm (3¼ in) batons, plus extra, thinly sliced
- 100 g (3½ oz) bean sprouts, rinsed
- 2 tsp dark cooking caramel (black soy sauce)
- Coriander (cilantro) leaves (optional) to garnish
Beef marinade
- 1 tsp sesame oil
- 2 tsp light soy sauce
- 1 tbsp oyster sauce
- Pinch of salt and ground white pepper
- 2 tsp cornflour (cornstarch), mixed with 2 tbsp water into a slurry
Hor fun noodles
- 500 g (1 lb 2 oz) fresh thick rice noodles for stir-fries
- 60 ml (2 fl oz/¼ cup) light soy sauce
- 2 tsp dark cooking caramel (black soy sauce)
- 1 tbsp black vinegar
Marinating time: 15 minutes.
Instructions
- To make the marinade, combine all the marinade ingredients in a bowl.
- Add the beef strips to the marinade and set aside for 10-15 minutes to marinate.
- Heat the wok over a high heat then add the cooking oil. Fry the beef for 2-3 minutes until 80 per cent cooked through. Transfer the beef to a plate. Reserve the oil in a jug.
- To make the hor fun noodles, return the wok to a high heat until at smoking point. Add 2 tbsp of the reserved oil. Add the noodle ingredients and toss until noodles are evenly coated and slightly charred. Transfer the noodles to a plate.
- Add 1 tbsp of the remaining reserved oil to the wok then stir-fry the ginger, garlic, choy sum stalks and brown onion, tossing frequently, for 2-3 minutes. Add the choy sum leaves and mix well.
- Add the beef, spring onions and bean sprouts. Season with the caramel and a pinch of salt and toss to combine. Add the noodles and toss thoroughly.
- Divide among serving bowls. Garnish with some extra spring onions and coriander leaves.
This is an edited extract from by Diana Chan published by Hardie Grant Books (HB RRP $50). Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
