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1
Place the wok over the highest available heat and leave it until it is visibly smoking — a drop of water cast in should vanish instantly. Add the oil and swirl to coat. The wok is ready when the oil shimmers and begins to smoke at the edges.
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2
Add the sliced beef in a single layer and leave it undisturbed for thirty seconds, then toss once. Cook until the beef is no longer pink at its centre and carries a seared, brown crust on at least one face.
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3
Add the separated rice noodles directly to the wok. Toss continuously and quickly, pressing the noodles against the wok surface. The noodles are ready when their edges show faint char marks and the room fills with the smoky, toasted aroma of wok hei.
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4
Pour the soy sauce and oyster sauce over the noodles and toss to coat evenly. Add the bean sprouts and green onion. Toss for a further thirty seconds. The dish is done when the bean sprouts have softened only slightly — they should still yield a faint snap under the tooth.