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Beef Hor Fun
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| Beef Hor Fun (Cantonese) thick rice noodles cooked in a thick broth with beef and green vegetables. (Serves 2) 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.
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