By Hedy Khoo, The New Paper


300g sliced beef
500g thick flat rice noodles​
100g bean sprouts​
3 stalks of kai lan, cut into 5cm lengths​
1 red onion, halved and sliced​
3 garlic cloves, chopped​
20g ginger, sliced​
4 tbsp cooking oil​
1 flat tbsp tau cheo (fermented bean paste)​
3 tbsp dark soya sauce
1 tbsp oyster sauce​
1 tsp sesame oil​
Cooking oil

1 tbsp Chinese rice wine
1/2 tsp sesame oil
Dash of pepper
1 flat tsp corn flour

1. Take each slice of beef and use a meat pounder to pound each slice.
2. Place the sliced beef in a bowl and add the beef marinade. Mix thoroughly and place in the fridge for 30 minutes.
3. Heat up 2 tbsp oil in a wok. Add the hor fun and fry on high heat. Drizzle on 1 tbsp of dark soya sauce. Stir-fry for 2 minutes. Remove from heat and set aside.
4. Heat 2 tbsp of oil in a clean wok and fry the garlic, ginger and tau cheo. Add the onion, fry for a minute. Add the bean sprouts and kai lan. Fry for 2 minutes.
5. ​Add the beef and fry for a minute. Add the hor fun, 1 tbsp dark soya sauce and 1 tbsp oyster sauce. Stir-fry for another 2 minutes. Add the sesame oil, then serve immediately.

This article was originally published in The New Paper August 30, 2015.