Ingredients:
To marinate the beef
400g beef bavette steak, sliced thinly across the grain
2 tsp Thai black soy sauce (or regular light soy sauce)
2 tsp oil
2 tsp cornstarch
For the rest of the dish
2 tsp oyster sauce
1 tsp sugar
2 tbsp Thai black soy sauce
4 tsp Thai soy sauce
2 tsp fish sauce
Ground white pepper to taste
400g pack of rice noodles, cooked slightly more al dente than usual, as they will be cooked more in the wok
3 cloves of garlic, thinly sliced
400g of choi sum, chopped in 3 inch lengths
2 large eggs, beaten
Instructions:
- Combine marinade ingredients, making sure the beef is well coated. Set aside.
- Next, combine the oyster sauce, sugar, black soy sauce, soy sauce, fish sauce and white pepper in a small bowl and set aside.
- Heat your wok over high heat and, once hot and smoking, add a tbsp of oil. Sear beef until nicely coloured but not cooked completely through. Transfer back to the marinade bowl.
- Add another tbsp of oil to the wok and add first the garlic and then the choi sum, stir frying until the leaves are just beginning to wilt.
- Add the noodles and then the prepared sauce and quickly but thoroughly mix it all together. Add the beef back to the wok.
- Now push everything to one side and add the beaten eggs into the space you made. Leave for a few seconds and then start pushing the eggs around, scraping the bottom and scrambling into small pieces as you go. Mix everything together well.
- When everything is nicely hot and the noodles have begun to slightly caramelise, you are done. Dish up and eat immediately. Enjoy!
Paul’s Recipes 