- 600 gm beef rump, thinly sliced across the grain
- 1 Spanish onion, peeled, halved, sliced
- 3 cloves garlic, peeled, finely chopped
- 1 knob ginger, peeled, finely julienne
- 1-2 large red chillies, halved, sliced on the diagonal
- 1 bunch choy sum, cut into 5cm lengths
- 100 gm woodear fungus (fresh or rehydrated dried ones are fine), torn into bite sized pieces
- 100 gm oyster mushrooms, torn into bite sized pieces
- 500 gm Hokkien noodles
- Crispy shallot
- Canola oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese Shaoxing wine
- 1 tablespoon oyster sauce
- a few drops sesame oil
- ¼ teaspoon sugar
- ½-1 teaspoon white pepper
- 1 teaspoon tapioca flour (or cornflour)
- season with more light soy and oyster sauce to taste
Marinade the beef by mixing all marinade ingredients, a little ginger and beef together in a glass bowl. Set aside for at least 10 minutes.
Heat 2 tablespoons of oil in a pan/wok over high heat, add the beef and lightly sear until ¾ cooked. Remove from pan and set aside.
In the same pan, heat another 2 tablespoons of oil until surface is shimmering. Add the garlic, ginger, onions, chillies and cook for 2 minutes, stirring to avoid burning.
Add the vegetable stems and woodear fungus, cook for 1 minute.
Add remaining vegetables, cook for 1 minute. Deglaze with 1 tablespoon of Shaoxing wine.
Add noodles, toss to mix. Return the beef into the wok along with the oyster mushrooms. Toss and cook for a further minute.
Top with crispy shallots and serve immediately.
Note: If you prefer to use less meat and a variety of more vegetables, just drop back on the beef marinade.