Chow fun is like the rice noodle version of pappardelle. You can buy them fresh or dried from Asian grocery stores. If you want to add spice, chop up a red chilli to stir-fry with the garlic.
Preparation time 15 minutes, plus 45 minutes chilling
Cooking time 10 minutes
500 g (1 lb 2 oz) piece beef skirt (onglet), flank or bavette
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon cornflour (cornstarch)
3 teaspoons soy sauce
400 g (14 oz) wide fresh rice noodles or 250 g (9 oz) dried rice noodles
2 tablespoons sesame oil
2 garlic cloves, finely chopped
3 teaspoons minced ginger
250 g (9 oz) Asian greens such as Chinese broccoli (gai larn) or choy sum, cut into 2.5 cm (1 inch) pieces
2 large handfuls of fresh bean sprouts
4 spring onions (scallions), thinly sliced, to serve
For the sauce
2 tablespoons light soy sauce
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon black bean sauce
2 tablespoons oyster sauce
2 tablespoons shaoxing rice wine
1 Wrap the beef tightly in plastic wrap and freeze for 30 minutes. This makes it easier to thinly slice the meat. Thinly slice the beef against the grain and place in a bowl. Add the bicarbonate of soda, cornflour and soy sauce, then season with freshly ground black pepper. Combine well and set aside for 15 minutes.
2 Meanwhile, to make the sauce, combine all of the ingredients in a bowl and set aside.
3 If using fresh noodles, rinse in warm water to break up, then cut in half lengthways. If using dried noodles, put them in a bowl and cover with warm water. Stand for 10 minutes, then drain. They will still be firm but will cook through in the pan.
4 Heat 2 teaspoons of the sesame oil in a large wok or frying pan over high heat. Cook half the beef for 1–2 minutes until nicely browned. Remove from the pan and repeat with another 2 teaspoons of oil and the remaining beef, then wipe the pan clean.
5 Add the remaining oil, and the garlic and ginger and cook over medium heat for 1 minute or until golden. Add the chopped Asian greens and stir-fry for 1 minute. Return the beef to the pan, add the noodles, sauce and bean sprouts and toss for 2 minutes or until heated through. Serve with the spring onion on the side to scatter over.
Tip: Make the sauce and brown off the meat earlier in the day. Cover and refrigerate until just before serving. Prepare all the vegetables for the stir-fry.
Recipes and Images from My Street Food Kitchen by Jennifer Joyce, published by Murdoch books