Beef Hor Fun

    30 mins

    My mum would go marketing every Saturday and when I followed her, we would always order beef hor fun at the adjoining hawker center. I was very sad when we moved. If you don't like beef, use pork or chicken.


    Central Region, Singapore
    24 people made this

    Serves: 4 

    • 300g flank steak, sliced thinly into bite sized pieces
    • 2 tablespoons corn flour starch, divided
    • 1 tablespoon plus 1 teaspoon soya sauce
    • 1 tablespoon plus 1 teaspoon Chinese wine
    • 2 teaspoons sesame oil
    • 3 tablespoons oil, divided
    • 1kg fresh hor fun (wide rice noodles), separated into individual strands
    • 1 tablespoon dark soya sauce
    • 2 cloves garlic, minced
    • 500ml (2 cups) water
    • 2 tablespoons oyster sauce
    • 2 teaspoons sugar
    • White pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Toss beef with 1 tablespoon corn flour, 1 teaspoon sesame oil and 1 teaspoon Chinese wine, and set aside to marinate.
    2. In a small bowl, combine remaining corn flour with 2 tablespoons water and mix into a slurry.
    3. In a large wok, heat 2 tablespoons oil until smoking hot. Add the hor fun and stir fry until golden brown, about 2 to 3 minutes. Add the dark soya sauce and stir fry for another 2 minutes to evenly colour. Turn onto a serving platter.
    4. In the same wok, heat the remaining oil over high heat until it shimmers. Add the garlic and beef and stir and cook for 1 minute. It's ok if the meat is still pink.
    5. Add the water. Stir in the remaining soya sauce, Chinese wine, sesame oil, and oyster sauce, and sugar, and mix well. Bring to a boil.
    6. Pour in the corn flour slurry to thicken the gravy, stirring constantly. Add the kai lan and cook for about 2 minutes, or until it thickens.
    7. Pour the gravy over the hor fun and sprinkle with pepper. Serve immediately with pickled green chillies and soya sauce.

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