Stir-fried beef and gai lan with rice noodles
300g thin dried rice noodles
1½ tbsp dark soy sauce
1½ tbsp fish sauce
2 tsp rice wine vinegar
2 tsp grated palm sugar
80ml peanut oil or other neutral oil
400g trimmed beef fillet, thinly sliced
3-4 birdseye chillies, to taste, finely chopped
3 garlic cloves, finely chopped
1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn
Crushed roasted peanuts and lime wedges, to serve
Place noodles in a heatproof bowl, cover with boiling water, stand until soft, 10-15 mins, then drain.
Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.
Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned, 1-2 mins.
Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.
Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened, 2-3 mins, then add gai lan leaves and stir-fry until just wilted, 1 minute.
Transfer to plate with beef.
Heat remaining oil in wok.
Add noodles and fry, without stirring, until beginning to crisp, 1-2 mins.
Add sauce and stir-fry to coat, and until sauce reduces slightly, 1 minute.
Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.