Steps

1. Cut the beef into 2cm thick strips. This is the key! They will shrink when cooked, so cutting them slightly thicker than chopsticks is the trick.
   🕒 01:08
2. Bring a pot of water to a rolling boil and add the 50g of glass noodles. Stir with chopsticks and boil for 3 to 4 minutes.
   🕒 01:45
3. Drain the boiled glass noodles in a colander.
   🕒 04:13
4. Drizzle 1 1/2 tbsp of Taibaku sesame oil into the pot and stir-fry the beef over high heat.
   🕒 02:06
5. Once the beef is still slightly pink, remove it to a plate, leaving some oil in the pot.
   🕒 02:50
6. In the remaining oil in the pot, stir-fry 1 tbsp of leeks, 1/2 tbsp of ginger, 1/2 tbsp of garlic, and 1 tsp of red chili pepper until fragrant.
   🕒 03:07
7. Once fragrant, add 2 tbsp of Shaoxing wine, 3 tbsp of soy sauce, 2 tbsp of sugar, and 100ml of chicken stock. Mix well.
   🕒 03:29
8. Add the drained glass noodles and 1/2 bunch of garlic chives to the pot. Cover and simmer for 3 minutes.
   🕒 04:18
9. Return the stir-fried beef and its juices to the pot.
   🕒 05:01
10. Mix everything together and stir-fry until the glass noodles have absorbed the soup.
    🕒 05:09
11. Finish by drizzling in 1 tbsp of sesame oil and mixing well. It's ready to serve!
    🕒 05:34