From- School of Wok YouTube

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150g Fresh / Dried Hor Fun noodles

200g rump steak

2 teaspoons fresh black beans

1 cube ginger

2 cloves garlic

Pinch of salt

1 onion

1 pepper

Sesame oil

1 teaspoon sugar

1 pinch Chinese 5 spice

2 tablespoons light soy sauce

1 shot rice wine

1-2 tbsp Oyster Sauce

Dark Soy Sauce

¼ can beer

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1. Soak the dry noodles in boiling water for 7-8 minutes (or until fully lost packet shape and each noodle strand is separate and softened)

2. Mix 2-3 tbsp oil into the noodles whilst still hot

3. Finely chop the garlic and place in a small prep bowl

4. Add the black beans and a pinch of salt to the garlic and crush using the end of a teaspoon

5. Finely slice the fresh ginger and place in a small prep bowl

6. Finely slice the meat and place in a bowl with the marinade ingredients and massage well, ensuring you add the corn flour last

7. Dice the onion and pepper and place in a small prep bowl

8. Heat 2 tablespoons vegetable oil in a wok to high heat

9. Add the noodles and fry, separating with a pair of chopsticks, and adding a splash of water

10. Once cooked remove from the wok and keep warm

11. Add oil to the wok and when smoking hot, add the onions and peppers

12. Once they have slightly softened, add the ginger

13. Turn the heat back up to high and add the marinated meat to the wok.

14. Once the meat starts to brown, add the black bean mixture and stir fry for 1-2 minutes

15. Now add roughly 2 tablespoons oyster sauce, a dash of dark soy sauce and the beer

16. Bring to a vigorous boil and stir fry until the sauce thickens (2-3 minutes)

17. Serve the black bean beef over the noodles and garnish with sesame oil, finely chopped coriander and spring onion