Ingredients
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300 g lean filet of beef
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600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
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100 g chinese chives
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500 g bean sprouts, with roots and heads removed
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6 tablespoons canola oil
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4 slices ginger
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5 garlic cloves, minced
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1 1/2 tablespoons soya sauce
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2 teaspoons Chinese wine
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1 1/2 tablespoons oyster sauce
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1 teaspoon white sugar
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1 teaspoon cornflour
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1 teaspoon sesame oil
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Instructions
- Slice beef THINLY against the grain.
- Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
- Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
- Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
- Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
- Add rice noodles and stir fry for about 4 minutes till lightly browned.
- Set the noodles aside.
- Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
- Stir fry beef till colour changes.
- Add rice noodles and bean sprouts, stir fry till everything is well coated.
- Serve hot.