Cantonese Beef Chow Fun with Ginger and Bean Sprouts

Slice 225 g beef thinly; combine with 1 1/2 tbsp water, 1 tsp cornstarch, 2 tsp oyster sauce, 2 tsp unsalted broth, 1 tsp soy sauce and optional 1/4 tsp baking soda. Refrigerate for 30 minutes.

If 340 g fresh wide rice noodles are stuck together, blanch about 30 seconds, cool in cold water and drain well. Prepare four scallions, three ginger slices and 115–170 g bean sprouts.

Heat 1 1/2 tbsp oil in a well-ventilated wok over high heat and sear the beef to brown. Cook the thickest beef piece to at least 63°C.

Transfer beef to a clean plate to rest at least three minutes. Add the remaining 1 1/2 tbsp oil and ginger to the wok for about 15 seconds, then add scallions.

Add the wide rice noodles, stir-fry about 15 seconds and pour 2 tbsp unsalted broth around the wok edge in place of the author's Shaoxing wine.

Add 2 tbsp soy sauce, 2 tsp dark soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar and cooked beef; toss using a spatula to release and coat noodles.

Add 115–170 g bean sprouts, toss 1–2 minutes until softened, taste and if needed add a pinch each of salt and white pepper.

Divide among four plates and serve hot; keep utensils that touched raw beef away from the cooked dish.