I made Beef Chow Fun (or Beef Ho Fun, as it was for us growing up), a Cantonese classic dish. After it was served L explained that it was her favourite dish growing up, so no pressure.

I followed something like:

https://thewoksoflife.com/beef-chow-fun-noodles/

but also watched Kenji’s:

I guess I slightly changed a few things. I used 5mm wide dried rice noodles (Pad Thai-ish), because it was what I could find easily, although I didn’t search Chinatown for a better alternative (so I had to boil them a few minutes first).

I also grated my ginger and probably used too much, although I love fresh ginger.

I marinated a huge amount of flat iron (oyster blade) steak, more than I needed for this dish, so I had my proportions all out. I also used too many noodles to compensate. Sliced nicely against the grain and marinated like this it really is very tender though, G immediately commented on that on his first bite. I marinated mine overnight, so probably 20 hours or so.

I also used some shaoxing wine & oyster sauce in the marinade, as well as some oyster sauce in the main stir fry sauce.

While it was a huge amount of food, all in all is way pretty good. It would stir fry a bit easier if I had a bigger wok or cut my proportions a bit.

Everyone was pretty happy though. I ate a stupid amount, but we all ate heaps. A decent success I think.