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How to cook Beef hor fun

Beef hor fun is a Cantonese-style hawker favourite of wide, silky flat rice noodles fried hot and fast, then smothered in a glossy, savoury gravy with tender sliced beef and leafy greens. The noodles get a light char first, and the gravy is poured over at the end.

Ingredients

For the beef marinade

• 250 g beef sirloin or flank, sliced against the grain into thin 3 mm slices
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornflour
• 1/2 tsp sugar
• 1/4 tsp bicarbonate of soda
• 1 tbsp water
• 1 tsp cooking oil

For the noodles

• 500 g fresh wide flat rice noodles (hor fun), at room temperature
• 2 tbsp cooking oil, divided
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp sugar
• 60 g bean sprouts
• 2 spring onions, cut into 4 cm lengths

For the gravy

• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 10 g ginger, cut into thin matchsticks
• 150 g choy sum, cut into 5 cm lengths, stems and leaves separated
• 1 tbsp Shaoxing wine
• 400 ml chicken stock or water
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1 tsp sesame oil
• 2 tbsp cornflour mixed with 4 tbsp cold water
• 1 egg, lightly beaten (optional, for a silkier gravy)

To serve

• 2 red chillies or 2 bird's eye chillies, sliced
• 3 tbsp light soy sauce

Steps

1. Marinate the beef20 min
   In a bowl, mix the beef slices with light soy sauce, Shaoxing wine, cornflour, sugar, bicarbonate of soda, water and oil. Massage for 1 minute until the liquid is absorbed, then rest for 20 minutes at room temperature.
2. Prepare the noodles3 min
   Gently separate the rice noodles with your fingers into loose strands without tearing them. If they are cold and stiff, microwave for 30 seconds to soften first. Set beside the stove with the bean sprouts and spring onions.
3. Mix the noodle seasoning1 min
   Stir the 1 tbsp light soy sauce, dark soy sauce and 1/2 tsp sugar together in a small bowl so you can add it in one go.
4. Char the noodles4 min
   Heat a large wok over the highest heat until smoking, add 1 tbsp oil, then the noodles. Spread them out and leave undisturbed for 30 seconds to catch some char, then toss for 1 minute. Pour the soy mixture around the edge of the wok, toss until evenly brown, then add bean sprouts and spring onions and toss for 20 seconds. Transfer to a large serving plate, spreading evenly. Wipe the wok clean.
5. Sear the beef2 min
   Heat the wok over high heat until smoking, add 1 tbsp oil and the beef in a single layer. Sear for 30 seconds without moving, flip and cook for another 20 to 30 seconds until just browned on the outside but still pink inside. Remove to a plate immediately.
6. Start the gravy base1 min
   Return the wok to medium-high heat and add 2 tbsp oil. Fry the garlic and ginger for 15 seconds until fragrant but not browned. Add the choy sum stems and stir-fry for 30 seconds.
7. Add liquid and seasonings3 min
   Splash in the Shaoxing wine along the edge of the wok and let it sizzle for 5 seconds. Pour in the stock, oyster sauce, light soy sauce, sugar and white pepper. Bring to a rolling boil over high heat.
8. Cook the greens1 min
   Add the choy sum leaves and simmer for 30 seconds until bright green and just wilted.
9. Thicken the gravy1 min
   Give the cornflour slurry a good stir, then drizzle it in while stirring constantly. Simmer for 30 to 60 seconds until the gravy coats the back of a spoon in a glossy, flowing consistency.
10. Add egg if using1 min
    Turn the heat to low. Slowly pour in the beaten egg in a thin stream while stirring gently in one direction to form silky ribbons, about 15 seconds.
11. Finish with the beef1 min
    Return the seared beef and any juices to the gravy and stir for 10 seconds only, just to warm through. Drizzle in the sesame oil and turn off the heat.
12. Plate and serve1 min
    Pour the hot gravy generously over the charred noodles, making sure the beef and greens are evenly distributed. Serve at once, with sliced chillies steeped in the light soy sauce on the side.

Tips

• Fresh hor fun works best; if refrigerated, bring to room temperature or microwave briefly so the strands separate without breaking.
• Cook the noodles in a very hot wok in one batch of this size only; overcrowding steams them instead of charring them.
• Slice beef against the grain and keep the bicarbonate of soda amount small, or the meat can turn mushy and taste soapy.
• Keep the beef slightly underdone when you remove it, since it finishes cooking in the hot gravy.
• If the gravy thickens too much while you assemble, loosen it with a splash of hot stock or water.

Food safety and allergens

Cook the beef until no longer raw in the centre of the thickest slices and make sure the egg ribbons are fully set. Refrigerate leftovers within 2 hours and eat within 1 day, reheating until piping hot throughout; the noodles harden in the fridge and are best eaten fresh.

Contains: egg, sesame, shellfish, soy, wheat

Watch it being made

• EASIEST Cantonese Beef Chow Fun Recipe - Stir Fried Rice Noodle 干炒牛河 Chinese Hor Fun Stir FrySpice N' Pans · 351,858 views · YouTube
• Super Easy Beef Hor Fun 豉汁滑蛋牛河 Chinese Rice Noodles w/ Beef in Black Bean Sauce RecipeSpice N' Pans · 167,535 views · YouTube
• Beef Hor Fun - 牛肉河The Meatmen Channel · 66,797 views · YouTube

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