Serves: 4
Ingredients
- 1kg fresh Stir Fry Hor Fun (flat rice-noodles) – separated/loosened
- 300g Bitter Melon – pitted and chopped to about 1 cm thick half-rings
- 300g Beef Girello (or Beef Skirt or Rump Steak) - thinly sliced
- 1 big brown onion (or 2 smaller ones)
- 4 small red shallots sliced
- 4 teaspoon minced/diced garlic
- 4 tablespoon corn flour (use 1 tblsp to marinate meat)
- 2 tablespoon dark soya sauce
- 2 tablespoon light soya sauce
- 2 tablespoon black bean paste (with/without garlic)
- 2 tablespoon Chinese Shaoxing wine
- 700ml water
- Salt – to taste
- Oil for frying
Directions
Part A: Preparing the meat
- Marinate the meat by adding 1 tablespoon corn flour, light soy, Shaoxing wine and oil, and a pinch of salt
- Mix evenly and leave to sit for 10 minutes while you loosen the noodles
- Heat the wok for 30 seconds on high heat
- Drizzle a tablespoon of oil into the wok and wait till it is smoking hot
- Put the meat into the wok and spread evenly over the whole wok quickly
- Sear and quickly fry till fragrant and remove from wok immediately (leave the meat slightly pink)
- Wash the wok and dry before proceeding to the next stage
Part B: Preparing the Hor Fun (noodles)
- Drizzle some oil into a hot wok (smoking hot)
- Put a handful of Hor Fun (literally) into the wok
- Drizzle a little dark soy onto the noodles
- Toss/stir gently to coat the noodles and sauteed
- Remove noodles from wok when they are slightly blistered and fragrant
- Repeat all steps above till all the noodles are done
Part C: Preparing the sauce
- Fry the sliced shallots and garlic till golden with 1-2 tablespoons of oil
- Add sliced brown onions and fry for 1 minute
- Add water and bring to a boil
- Add corn flour (pre-desolved in a bit of water, and well stirred just before use) and stir well
- Add the meat prepared earlier and stir well
- Toss the sliced Bitter Melon into the work and turn for 2 minutes
- Add soya sauce, salt and wine to taste. Make the sauce slightly salty to cater for the unsalted noodles
- Pour the sauce on top of the noodles in a large serving plate and serve immediately
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