300g (10.5 oz) thinly sliced steak (try to use a tender cut e.g. sirloin, striploin, ribeye, scotch fillet or rump)
500g (1 lb) fresh rice noodles (try my homemade version here)
2 tbsp vegetable oil
1 onion, sliced
100g (3.5 oz) bean shoots
6 spring onions (scallions), cut into batons
1 tbsp soy sauce
1 tbsp Chinese Shaoxing cooking wine
½ tsp baking soda
2 tsp corn flour (cornstarch)
½ cup beef stock
2 tbsp oyster sauce
2 tbsp Chinese Shaoxing cooking wine
2 tbsp soy sauce
2 tsp white vinegar
1 tsp sugar
2 tsp corn flour (cornstarch) mixed with 2 tsp water
Combine the beef and the marinade ingredients in a large bowl. Set aside while you prepare the other ingredients (the marinade only needs about 10-15 minutes to work its magic).
Combine the ingredients for the stir-fry sauce in a bowl. Set aside for later.
If using store-bought rice noodles, prepare them by removing them from the wrapper and microwaving for about 30 seconds to soften. Then use your hands to gently separate the noodles so they don’t clump together.
Heat the vegetable oil in a wok or large frying pan. Add the onion and stir-fry for a couple of seconds. Then add the beef and spread the pieces out in the pan. Leave them to brown on the first side for half a minute or so. Then toss and stir-fry and repeat until the beef is starting to char and is almost cooked. Then toss through the bean shoots. Then add the noodles and the stir-fry sauce. Stir-fry for about a minute or until the sauce has thickened and the noodles are glossy. Toss through the spring onion and serve.