Beef Chow Fun

In a bowl, marinate 450 grams of thinly sliced beef with 15 milliliters of soy sauce, 5 milliliters of dark soy sauce, 10 grams of cornstarch, 5 milliliters of sesame oil, 2 grams of sugar, and 15 milliliters of water or Shaoxing wine. Mix well and set aside for at least 15 minutes.

Heat 30 milliliters of vegetable oil in a wok over high heat until shimmering.

Add the marinated beef slices to the hot wok. Spread the beef slices apart to sear evenly, cooking for 1-2 minutes until browned but still slightly pink in the center.

Remove the cooked beef from the wok and set it aside on a plate.

Add 1 sliced medium onion and the white sections of 5 stalks of green onions to the wok. Stir-fry for 1-2 minutes until fragrant and slightly softened.

Add 450 grams of fresh wide rice noodles to the wok. In a separate bowl, combine 30 milliliters of soy sauce, 15 milliliters of dark soy sauce, 30 milliliters of oyster sauce, 4 grams of sugar, 30 milliliters of water or broth, and 0.5 grams of white pepper to create the sauce. Pour the prepared sauce over the noodles.

Toss the noodles and vegetables to coat evenly with the sauce. Spread the noodles evenly in the wok and leave them undisturbed for 1-2 minutes to allow the bottom part to form a slight crust, enhancing the 'wok hei' flavor.

Add the cooked beef back into the wok with the noodles and vegetables. Toss everything together to combine.

Add 100 grams of bean sprouts and the green sections of 5 stalks of green onions to the wok. Drizzle with 5 milliliters of sesame oil.