Beef Hor Fun
Main Ingredients:
- 150g beef fillet, trimmed and cut into thin slices
- 350g fresh flat rice noodles (hor fun)
- 1 tbsp light soy sauce combined with 1 tbsp water
- 100g mustard greens (sawi), trimmed 1 tbsp oil
- A handful of bean sprouts
- 1 stalk spring onion, cut into 3cm lengths
- 3-4 thin slices young ginger
Seasoning (A)
- 1 tsp old ginger juice
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp bicarbonate of soda
- 2 tsp corn flour
- 1 tsp oil (to be added last)
Sauce (B) (combined)
- 1/2 tsp light soy sauce
- 1/2 tsp oyster sauce
- 1 tsp dark soy sauce
- 1/4 tsp sugar
- 1/2 tsp chicken stock granules
- 5-6 tbsp water
- 2-3 tsp corn flour
Method
Marinate beef with (A) and set aside for 20–25 minutes.
Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.
Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.
Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.
Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.
Remarks:
I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!
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I am a Singaporean living in Sydney, missing so much the food of my childhood. You are wonderful Auntie Rose! I love your recipes.
Comment by Paul | March 22, 2008
Hello Aunty Rose, I’m another Singaporean living in Sydney too. It’s been great reading your recipes! Thanks for posting them up!
Comment by Nicolyn | February 2, 2009
Does the B of S help in tenderising the meat?
Seems quite authentic the way you
prepare it, when I was in KL, used to see stall chef fried it with beef, young ginger, spring onions(whole) with Oyster sauce and nothing else, I like to add lots of ground white pepper on eating it!
That stall did a roaring business.
Comment by Epicurean | February 10, 2009
[…] to try out a recipe which I eventually prepare for dinner. For lunch though, I used it to cook beef hor fun because the hubs has been craving for it. Well, I followed the recipe for beef hor fun except that I […]
Pingback by The day after a blizzard | | January 13, 2011
[…] to make this again. This time round, I managed to get hold of hor fun and adapting the recipe from Rose’s Kitchenette. However, the result is slightly far from my own expectation. It’s my mistake though. I […]
Pingback by Beef Hor Fun | | January 26, 2011
I’m pregnant and have been craving for noodle dishes. I tried this last night and it was so delicious I nearly ate it all without leaving much for my husband!! Thank you so much Rose for all your recipes - you are a God send
Comment by Nin | July 14, 2011
Hi,
I’ve tried your Hainanese Chicken Rice & it’s become our monthly dishes. My family especially my kids loves chicken rice. Your recipe is easy to follow.
However, I’ve looked into your recipe lists unfortunately you don’t have a recipe called for “HONG KONG STYLE CRISPY NOODLE”. Do you mind to share this with us. I had chinese egg noodles & I don’t know what to do with it. So, Rose Aunty please help….thank you sooooo….much! Hope to hear from you!
Comment by Mrs Campbell | August 1, 2011