Recipe by Amy Beh
IIngredients
150g beef fillet, trimmed and cut into thin slices
Seasoning (A)
1 tsp old ginger juice
1/2 tsp salt
1/2 tsp sugar
1/2 tsp bicarbonate of soda
2 tspcorn flour
1 tsp oil (to be added last)
350g fresh flat rice noodles (hor fun)
1 tbsp light soy sauce combined with 1 tbsp water
100g mustard greens (sawi), trimmed 1 tbsp oil
A handful of bean sprouts
1 stalk spring onion, cut into 3cm lengths
3-4 thin slices young ginger
Sauce (B) (combined)
1/2 tsp light soy sauce
1/2 tsp oyster sauce
1 tsp dark soy sauce
1/4 tsp sugar
1/2 tsp chicken stock granules
5-6 tbsp water
2-3 tsp corn flour
Method
Marinate beef with (A) and set aside for 20�25 minutes.
Bring water to a boil in a wok, add in marinated beef and scald for 40�45 min- utes. 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 rice noodles. Fry the noodles briskly in the hot wok for 1�2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.
Heat a clean wok 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 (B). Return the pre-cooked 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.