Serves: 4
Ingredients
- 1kg fresh Stir Fry Hor Fun (flat rice-noodles) – separated/loosened
- 300g Chinese Broccoli (or 1 bunch of Choy Sum) – chopped to 5 cm lengths
- 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
- 5 tablespoon corn flour (use 1 tblsp to marinate meat)
- 2 tablespoon dark soya sauce
- 2 tablespoon light soya sauce
- 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 one tablespoon 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
- Toss the Chinese Broccoli into the work and turn for 1 minute
- 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
It does look good! And it uses beef skirt steak, my favorite cut of meat. Thank you!
ReplyDeleteHi Walking on Sunshine,
DeleteThanks for your kind words. As you can see it's not difficult to make. Just make sure that the wok is smoking hot when you saute the noodles and the meat.
Cheers,
Jeff