Beef Chow Fun

Slice 150 g beef across the grain, about 3 mm thick. Mix with 5 g light soy sauce, 1 g sugar, 0.3 g black pepper and 5 g water. Work in 3 g cornstarch, then 5 g oil. Refrigerate for 15 minutes while completing Step 2.

Gently separate 400 g soft fresh rice noodles into intact ribbons. Drain 80 g sprouts; thinly slice 30 g onion. Cut 30 g chives and 20 g spring onion into 4 cm lengths, keeping onion whites and greens separate. Mix the remaining 15 g light soy sauce with 5 g dark soy sauce, 10 g oyster sauce and 3 g sugar. Add no extra water or starch.

Preheat the wok over medium-high heat and swirl in 10 g oil. Spread in all the beef, then separate gently. Sear about 45–60 seconds until the outside changes color but the center is not fully cooked. Transfer to a holding bowl and finish promptly in Step 6; do not store partially cooked beef.

Wipe out any burnt bits. Add 5 g oil and stir-fry all the onion, sprouts and spring onion whites over medium-high heat for about 30–45 seconds until hot, with slightly translucent onion edges and crisp sprouts. Transfer to a separate clean bowl. Keep the chives and onion greens for Step 6.

Swirl the remaining 10 g oil into the empty wok and spread in all the noodles. Leave over medium-high heat about 15–20 seconds until they release with a few pale golden patches. Lift from underneath and turn gently; sear the other side about 15–20 seconds. Fold until hot and flexible. Let sticking areas release before lifting; do not chop through the ribbons. If crowded, cook in two batches with half the oil each.

Return all the beef and its holding juices, then the cooked vegetables. Add all the chives and spring onion greens. Pour all the sauce from Step 2 over the food. Lift and fold about 60–90 seconds until the beef is fully cooked, the noodles evenly brown and glossy, and the greens just wilted, with no pooled sauce; doneness takes priority over timing. Taste, divide into two servings and serve immediately.