1. Mix the marinade ingredients vegetable oil, cracked black pepper, minced garlic, soy sauce, oyster sauce to the beef. Stirring, sprinkle on the corn starch. Allow to marinate for 20 minutes.
  2. Use a hand blender with the chopper attachment on ‘pulse’ mode to finely chop garlic, ginger, shallots and bird eye chili.
  3. Heat oil in a wok at medium-high heat, then toss in the blended spice mix, stir frying till fragrant.
  4. Next toss in the beef slices, till 90% cooked. About 1 minute on each side, do not move while searing. Once the beef is done, remove to a plate.
  5. In the same wok, toss in the chili, kailan stems, straw mushroom and baby corn, mixing all the ingredients well and until slightly soft.
  6. Then add in the noodles, palm sugar, fish sauce, cooking caramel and oyster sauce, mixing all the ingredients well.
  7. Now add in the seared beef and toss for about a minute, until everything is well incorporated. Season with pepper.
  8. Give it a few tosses, dish up into a platter. Serve topped with lime cheek and scatter with fresh holy basil.



  • 800g / 10 pcs flat rice noodle, cut into 1.5-inch wide and loosened
  • 250g Beef ribeye steak, sliced into 5mm thick slices
  • 5 tbs Vegetable oil
  • 5 pcs Baby corn, slice thickly on the slant
  • 60g Kailan (Chinese Broccoli) stem, cut in 2-inch lengths
  • 3 Red chilies, sliced
  • 40g Baby kailan (Chinese Broccoli) leaves
  • 60g Straw mushrooms, halved
  • 30g Holy basil
  • 1 ½ tsp grated Palm sugar, dissolved in 1 tbs hot water
  • 2 tbs Fish sauce
  • 1 tsp Cooking caramel
  • 2 tsp Oyster sauce
  • ½ tsp Black pepper


  • 1 tbs Soy sauce
  • 1 tbs Oyster sauce
  • 2 cloves Garlic, minced
  • ½ tsp Black pepper
  • 1 tsp Vegetable oil
  • 2 tsp Corn-starch


  • 3 cloves Garlic
  • ¼ tsp Ginger, grated
  • 2 Shallots
  • 4-6 Bird’s eye chilli


  • 1 Lime cheek
  • 1 sprig Holy basil