Noodles with Beef & Soy Sauce

These noodles were my absolute favourite in Hong Kong and I think I make a pretty mean version of them.  There is a chef located at Causeway Bay that has a reputation for making the best version of this dish, he uses pork fat in his recipe and so do I...

Ingredients:
2 small rib eye beef steaks (sliced finely)
3 cloves of garlic (chopped finely)
2 tblspn fresh ginger (chopped finely)
1 bunch of garlic chives (cut into 1 inch lengths)
pork fat (walnut size)
1 packet of fresh rice noodles (sliced thickly)
1 cup of oil (to blanch the beef)
1 tbsp oil extra

Marinade:
1 tsp bicarbonate soda
2 tsp water
2 tsp shao xing wine

Sauce:
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 1/2 tbsp sugar
1 tbsp fish sauce
1/2 tsp chicken powder

1.  Marinate the beef in the marinade for 15 minutes.  Make sure that you dissolve the bicarb soda well in the water before adding it to the beef and mix thoroughly.  After 15 minutes pour the beef into a sieve to remove excess moisture then using one cup of oil, blanch the beef in the wok (on high heat) until it changes colour - remove.  Pour the oil through a strainer and either dispose or store for later use. Rinse the hot wok under running tap water and clean with a nylon brush then put it back on the wok burner for later use.
2.  Pour a few drops of dark soy sauce onto the fresh rice noodles (in a bowl) and mix thoroughly so that they become a lovely brown colour.
3.   Heat the wok on high until it smokes.  Add 1 tbsp cold oil (drizzled around the middle of the wok so that it runs down to the bottom) then add the chopped ginger and garlic.  Stir-fry a few seconds then add the strained beef back to the wok, add the garlic chives and stir-fry continuously until the garlic chives start to wilt.  At this stage, add the pork fat then the rice noodles.  Stir-fry until the noodles become soft and separate.
4.  Add the sauce and stir-fry until the noodles and beef are well coated.

Note: For the pork fat I went to my local butcher and asked for the fat that surrounds the kidneys.  This fat renders down to a liquid and imparts a smoky flavour to the dish.  Garlic chives and the fresh rice noodles are available from your local Asian grocery store. Below is a picture of the packet of fresh noodles that I used.