Beef Hor Fun - Wet

Ingredients

• Beef velveting
• 1 lbs beef thinly sliced
• 1 tsp baking soda
• 2 tbsp water
• Marinade
• 2 tsp sesame oil
• 2 tsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 ½ tbsp cornstarch
• Gravy
• 2 ½ cups water
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• ½ tsp dark soy sauce
• ½ tsp mushroom seasoning
• ½ tsp sugar
• ½ tsp salt
• ¼ tsp white pepper
• ½ tsp sesame oil
• 2 tbsp cornstarch
• Veggies & noodles
• 1 small/medium onion sliced or chopped
• 2 ½ cloves garlic minced
• 1 thumb ginger peeled and minced
• 4 scallions scallions chopped; separate white/light green from dark green
• ½ lbs large rice noodles

Steps

1. Mix the beef with the baking soda and 2 tbsp water; set in the fridge for 30 minutes.

   Don't let it sit in the fridge too long or it'll be mushy.

2. Take the beef out, rinse the baking soda out, and drain.
3. Mix the marinade ingredients into the beef and set it back in the fridge for at least an hour.
4. In a separate bowl, mix together the gravy ingredients.
5. Cook the large rice noodles per package directions; drain and set aside.
6. Fry the beef in smallish batches in your wok; transfer to a bowl.

   Don't overcrowd or overcook!

7. Saute the onion, garlic, ginger, and the white parts of the scallions in the wok.
8. Give the gravy a quick stir to mix the cornstarch and add it to the wok. Once the cornstarch darkens and the gravy has thickened some, add the beef and the green part of the scallions.
9. Serve the beef over the rice noodles.