Dry Beef Hor Fun
So excited to share with you another local favourite! This Cantonese dish is also very popular overseas, widely known as Beef Chow Fun. It took me about 20 minutes, requires very simple ingredients, but the end result is spectacular! Smoky chow fun with tender beef, and crunch from the bean sprouts! My mouth is already watering!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g flat rice noodles (hor fun / kway teow)
- 250 g Flank steak (thinly sliced against the grain)
- 2 handful of bean sprouts
- 5-6 slices of ginger
- 3 cloves garlic (minced)
- 1/2 yellow onion (thinly sliced)
- 2 stalks spring onion (cut into 2 inch pieces)
- Cooking oil
- 1 tsp corn starch
- splash of water
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp shaoxing wine
- Dash of white pepper
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp shaoxing wine
- splash of water
- White pepper to taste
Instructions
- 1
In a bowl mix marinade for beef together, then marinate beef for at least 20-30 minutes.
- 2
In a small bowl, add all the ingredients listed for seasoning for noodles, stir to combine.
- 3
Using your fingers, toss loosen/separate hor fun/kway teow making sure the rice noodles are not sticking together.
- 4
Heat wok on high heat until smoking point.
- 5
Add 2 tbsp of cooking oil, and swirl to coat.
- 6
Then add beef to sear, toss to sear the other side. About a minute or so, do not over-cook.
- 7
Remove beef slices and set aside.
- 8
Add another 2 tbsp oil, toss in onion, garlic, and ginger.
- 9
Stir-fry for 20 seconds, and add bean sprouts to stir-fry for another 30 seconds.
- 10
Then add rice noodles, give it a quick toss.
- 11
Pour in noodle seasoning, and toss to coat.
- 12
Add beef, and spring onions, give it a quick toss, and remove from heat.
- 13
Serve immediately.