Beef Hor Fun

Toss the sliced beef with 1 tablespoon of the light soy sauce, half the cornflour and the white pepper in a bowl, and leave to marinate for 10 minutes.

Heat half the vegetable oil in a wok over high heat and stir-fry the rice noodles with the dark soy sauce for 3 minutes until lightly charred, then transfer to serving plates.

Heat the remaining oil in the wok and sear the marinated beef for 2 minutes until browned on the outside but not fully cooked through, then remove and set aside.

Add the garlic and ginger to the wok and stir-fry for 1 minute until fragrant.

Add the Chinese broccoli and beansprouts and stir-fry for 2 minutes until just wilted.

Pour in the chicken stock, remaining light soy sauce, oyster sauce and sesame oil and bring to a simmer.

Mix the remaining cornflour with a little cold water, stir into the wok, and cook for 2 minutes until the gravy thickens.

Return the seared beef to the wok and cook for 2 minutes until a meat thermometer reads at least 63°C.

Ladle the beef, vegetables and gravy over the charred noodles to serve.