Servings 4 The Hong Kong version of beef chow mein has chewier wok-baked noodles compared to the northern Chinese version. When you take a bite of a noodle pancake (that’s what I call it), you hear sounds in your inner ear. Texture is everything in Chinese food, and this dish is a perfect example, from the crunchy noodles to the silky sauce. It hits all correct notes.

Sirloin steak 350g
2 tbsp oyster sauce
2 tbsp sesame oil
1½ tsp Shaoxing wine or dry sherry

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