Beef Hor Fun (Flat Rice Noodles with Beef)
Hor fun noodles fried in a smooth, silky, umami sauce with tender pieces of beef added. What’s not to love?
Ingredients 20
Main
200 g beef eye fillet, thinly sliced
100 ml neutral-flavoured cooking oil
10 g fresh ginger, sliced
10 g garlic, crushed
100 g choy sum, leaves and stems separated, cut into 5 cm (2 in) lengths
50 g brown onion, sliced
20 g spring onions, cut into 8 cm (3 1/4 in) batons, plus extra, thinly sliced
100 g bean sprouts, rinsed
2 tsp dark cooking caramel (black soy sauce)
Pinch salt
coriander leaves, optional, to garnish
Beef Marinade
1 tsp sesame oil
2 tsp light soy sauce
1 tbsp oyster sauce
Pinch salt and ground white pepper
2 tsp cornflour (cornstarch), mixed with 2 tablespoons water into a slurry
Hor Fun Noodles
500 g thick rice noodles, fresh, for stir-fries
60 ml light soy sauce
2 tsp dark cooking caramel (black soy sauce)
1 tbsp black vinegar
2 tbsp water
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Method 7
To make the marinade, combine all the marinade ingredients in a bowl.
Add the strips to the marinade and set aside for 10–15 minutes to marinate.
Heat the wok over a high heat then add the . Fry the for 2–3 minutes until 80 percent cooked through. Transfer the beef to a plate. Reserve the oil in a jug.
To make the hor fun noodles, return the wok to a high heat until at smoking point. Add 2 tablespoons of the reserved oil. Add the , , , and . Toss until noodles are evenly coated and slightly charred. Transfer the noodles to a plate.
Add 1 tablespoon of the remaining reserved oil to the wok then stir-fry the , , , and , tossing frequently, for 2–3 minutes. Add the choy sum leaves and mix well.
Add the , , and . Season with the and and toss to combine. Add the and toss thoroughly.
Divide among serving bowls. Garnish with some extra and coriander leaves, if using.
Diana Chan's tips
You can substitute the beef eye fillet with flank or rump cuts.
Coriander leaves are optional for garnish.
