Beef chow fun

Step 1: Mix 9 oz beef flank or rump steak with 1 tsp light soy sauce, ¼ tsp bicarbonate of soda, 1 tsp cornflour and 1 tsp vegetable oil. Leave for 15 minutes in the fridge; the bicarbonate makes it silky and tender.

Step 2: If the 1 ⅛ lb fresh wide rice noodles (ho fun) are chilled and stiff, microwave them for 30–60 seconds, then gently pull the strands apart. Mix 1 tbsp light soy sauce, 1 ½ tbsp dark soy sauce, 1 tsp sugar and 1 tsp oyster sauce in a cup.

Step 3: Heat a wok over a very high heat until smoking, add 1 tbsp 1 tbsp vegetable oil and spread the beef in one layer. Sear for 1 minute, flip and cook 30 seconds until just browned. Lift out. Beef slices can be served pink inside.

Step 4: Add the rest of the 2 tbsp vegetable oil, then ½ onion for 30 seconds. Add the noodles, spread them out and leave for 1 minute to char slightly. Pour over the sauce and toss with chopsticks or tongs by lifting, for 1–2 minutes, until evenly brown.

Step 5: Add 5 ½ oz bean sprouts, 4 spring onions and the beef and toss for 1 minute more until the sprouts just wilt. A common mistake is overloading the wok; cook in two batches if your burner is small, or it will steam instead of fry.

Step 6: Drizzle with 1 tsp sesame oil and serve at once.