Beef Ho Fun
Beef Ho Fun features chewy flat rice noodles wok-tossed with tender sirloin, oyster sauce, and Shaoxing wine for a savory Cantonese classic.
400g
4tbsp
2tbsp
1tsp
2tbsp
1tsp
4piece
2tbsp
2tbsp
1tsp
1tsp
800g
2piece
200g
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 4piece | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 800g | — | — | |
| 13 | | 2piece | — | — | |
| 14 | | 200g | — | — | |
| 15 | | 60ml | — | — |
Slice the beef sirloin against the grain into strips about 5 mm thick and 5 cm long.
Beef sirloin · 400 g
Transfer the beef strips into the medium bowl.
Add the light soy sauce to the beef.
Light soy sauce · 1 tbspAdd the Shaoxing rice wine to the beef.
Shaoxing rice wine · 1 tbspAdd the bicarbonate of soda to the beef.
Bicarbonate of soda · 1 tspAdd the cornflour to the beef.
Cornflour · 1 tbspAdd the white pepper to the beef.
White pepper · 0.5 tspMix everything together with your hands until each strip is evenly coated and the marinade is absorbed.
Leave the beef to marinate at room temperature for at least 15 minutes so the bicarb tenderises the meat.
Trim the roots and any tired tops from the spring onions.
Spring onions · 4 pieceStrip away any loose outer layers and pull off the root ends of the spring onions with your fingers, discarding the trimmings.
Cut the peeled spring onions on a slight angle into 4 cm lengths, keeping the white and green parts together.
Transfer the sliced spring onions to the small bowl and set aside.
Measure the light soy sauce into the small bowl.
Light soy sauce · 3 tbspAdd the dark soy sauce to the same bowl.
Dark soy sauce · 2 tbspAdd the oyster sauce to the bowl.
Oyster sauce · 2 tbspAdd the remaining Shaoxing rice wine to the bowl.
Shaoxing rice wine · 1 tbspAdd the sugar to the bowl.
Sugar · 1 tspAdd the remaining cornflour to the bowl.
Cornflour · 1 tbspAdd the remaining white pepper to the bowl.
White pepper · 0.5 tspAdd the sesame oil to the bowl.
Sesame oil · 1 tspStir everything together until the cornflour is fully dissolved and the sauce is smooth.
Place the fresh flat rice noodles in the large bowl.
Fresh flat rice noodles · 800 g
Gently pull the noodles apart with your fingers, teasing each strand loose so they will not clump in the wok.
Crack the eggs into the small bowl, discarding the shells.
Egg · 2 pieceBeat the eggs lightly with a fork until the yolks and whites are just combined.
Tip the bean sprouts into the colander.
Mung bean sprouts · 200 g
Rinse the bean sprouts under cold running water, then shake the colander well to drain.
Pour half the vegetable oil into the large wok and swirl to coat the sides.
Vegetable oil · 30 ml
Spread the marinated beef in a single layer across the base of the wok.
Leave the beef undisturbed for 30 seconds until browned on the underside, then toss and sear for a further 20 seconds until just cooked through but still juicy.
Lift the seared beef onto the plate and set aside, leaving any juices behind.
Add the remaining vegetable oil to the wok and swirl to coat.
Vegetable oil · 30 mlAdd the separated rice noodles to the wok, spreading them out across the hot surface.
Toss and fold the noodles continuously with tongs, pressing them against the hot wok surface to pick up colour and wok hei, for about 90 seconds.
Pour the stir-fry sauce over the noodles, scraping the bowl clean.
Toss the noodles with tongs to coat every strand evenly in the dark, glossy sauce.
Pour the beaten eggs into the gaps between the noodles.
Fold the egg through the noodles with a wooden spoon, pulling and turning until it is just set in soft, silky ribbons.
Return the seared beef to the wok.
Add the drained bean sprouts to the wok.
Add the sliced spring onions to the wok.
Toss everything together vigorously over maximum heat for 20 to 30 seconds until the bean sprouts are just wilted and the beef is heated through, then take the wok off the heat immediately.
Pile the Beef Ho Fun onto the serving platter and bring to the table straight away while it is piping hot.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Slice the beef sirloin against the grain into strips about 5 mm thick and 5 cm long.⏱ 1 min 30sResultPaper-thin raw beef slices |
| 2 | Paper-thin raw beef slicesstep 1 | | Transfer the beef strips into the medium bowl.⏱ 5sResultPaper-thin raw beef slices |
| 3 | 1 tbsp | | Add the light soy sauce to the beef.⏱ 5sResultPaper-thin raw beef slices and light soy sauce |
| 4 | 1 tbsp | | Add the Shaoxing rice wine to the beef.⏱ 5sResultPaper-thin raw beef slices and light soy sauce and shaoxing rice wine |
| 5 | 1 tsp | | Add the bicarbonate of soda to the beef.⏱ 5sResultPaper-thin raw beef slice and shaoxing rice wine mixture |
| 6 | 1 tbsp | | Add the cornflour to the beef.⏱ 5sResultPaper-thin raw beef slice and shaoxing rice wine mixture |
| 7 | 0.5 tsp | | Add the white pepper to the beef.⏱ 5sResultPaper-thin raw beef slice and shaoxing rice wine mixture |
| 8 | — | | Mix everything together with your hands until each strip is evenly coated and the marinade is absorbed.⏱ 30sResultMarinated beef |
| 9 | — | | Leave the beef to marinate at room temperature for at least 15 minutes so the bicarb tenderises the meat.⏱ 15 minResultMarinated and tenderised beefused in step 30 |
| 10 | 4 piece | | Trim the roots and any tired tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 11 | Trimmed spring onionsstep 10 | | Strip away any loose outer layers and pull off the root ends of the spring onions with your fingers, discarding the trimmings.⏱ 30sResultPeeled spring onions |
| 12 | Peeled spring onionsstep 11 | | Cut the peeled spring onions on a slight angle into 4 cm lengths, keeping the white and green parts together.⏱ 30sResultSliced Spring Onions |
| 13 | Sliced Spring Onionsstep 12 | | Transfer the sliced spring onions to the small bowl and set aside.⏱ 5sResultSliced Spring Onionsused in step 42 |
| 14 | 3 tbsp | | Measure the light soy sauce into the small bowl.⏱ 5sResultChicken Thigh mixture |
| 15 | 2 tbsp | | Add the dark soy sauce to the same bowl.⏱ 5sResultChicken Thigh mixture |
| 16 | 2 tbsp | | Add the oyster sauce to the bowl.⏱ 5sResultChicken Thigh mixture |
| 17 | 1 tbsp | | Add the remaining Shaoxing rice wine to the bowl.⏱ 5sResultChicken Thigh and shaoxing rice wine mixture |
| 18 | 1 tsp | | Add the sugar to the bowl.⏱ 5sResultChicken thigh and shaoxing rice wine mixture |
| 19 | 1 tbsp | | Add the remaining cornflour to the bowl.⏱ 5sResultChicken thigh and shaoxing rice wine mixture |
| 20 | 0.5 tsp | | Add the remaining white pepper to the bowl.⏱ 5sResultChicken thigh and shaoxing rice wine mixture |
| 21 | 1 tsp | | Add the sesame oil to the bowl.⏱ 5sResultChicken thigh and shaoxing rice wine mixture |
| 22 | — | | Stir everything together until the cornflour is fully dissolved and the sauce is smooth.⏱ 15sResultStir-fry sauceused in step 36 |
| 23 | 800 g | | Place the fresh flat rice noodles in the large bowl.⏱ 10sResultFresh flat rice noodles |
| 24 | — | | Gently pull the noodles apart with your fingers, teasing each strand loose so they will not clump in the wok.⏱ 1 minResultSeparated rice noodlesused in step 34 |
| 25 | 2 piece | | Crack the eggs into the small bowl, discarding the shells.⏱ 10sResultEgg |
| 26 | — | | Beat the eggs lightly with a fork until the yolks and whites are just combined.⏱ 20sResultBeaten eggused in step 38 |
| 27 | 200 g | | Tip the bean sprouts into the colander.⏱ 5sResultMung bean sprouts |
| 28 | — | | Rinse the bean sprouts under cold running water, then shake the colander well to drain.⏱ 20sResultRinsed bean sproutsused in step 41 |
| 29 | 30 ml | | Pour half the vegetable oil into the large wok and swirl to coat the sides.⏱ 10sResultVegetable oil |
| 30 | Marinated and tenderised beefstep 9 | | Spread the marinated beef in a single layer across the base of the wok.⏱ 10sResultVegetable oil and marinated and tenderised beef |
| 31 | — | | Leave the beef undisturbed for 30 seconds until browned on the underside, then toss and sear for a further 20 seconds until just cooked through but still juicy.⏱ 1 minResultSeared beef |
| 32 | Seared beefstep 31 | | Lift the seared beef onto the plate and set aside, leaving any juices behind.⏱ 15sResultSeared beefused in step 40 |
| 33 | 30 ml | | Add the remaining vegetable oil to the wok and swirl to coat.⏱ 10sResultVegetable oil |
| 34 | Separated rice noodlesstep 24 | | Add the separated rice noodles to the wok, spreading them out across the hot surface.⏱ 10sResultVegetable oil and separated rice noodles |
| 35 | — | | Toss and fold the noodles continuously with tongs, pressing them against the hot wok surface to pick up colour and wok hei, for about 90 seconds.⏱ 1 min 30sResultWok-charred rice noodles |
| 36 | Stir-fry saucestep 22 | | Pour the stir-fry sauce over the noodles, scraping the bowl clean.⏱ 10sResultStir-fry sauce and wok-charred rice noodles |
| 37 | — | | Toss the noodles with tongs to coat every strand evenly in the dark, glossy sauce.⏱ 30sResultSauce-coated noodles |
| 38 | Beaten eggstep 26 | | Pour the beaten eggs into the gaps between the noodles.⏱ 10sResultBeaten egg and sauce-coated noodles |
| 39 | — | | Fold the egg through the noodles with a wooden spoon, pulling and turning until it is just set in soft, silky ribbons.⏱ 30sResultEgg-folded noodles |
| 40 | Seared beefstep 32 | | Return the seared beef to the wok.⏱ 10sResultEgg-folded noodles and seared beef |
| 41 | Rinsed bean sproutsstep 28 | | Add the drained bean sprouts to the wok.⏱ 5sResultEgg-folded noodles and seared beef and rinsed bean sprouts |
| 42 | Sliced Spring Onionsstep 13 | | Add the sliced spring onions to the wok.⏱ 5sResultEgg-folded noodle and seared beef mixture |
| 43 | — | | Toss everything together vigorously over maximum heat for 20 to 30 seconds until the bean sprouts are just wilted and the beef is heated through, then take the wok off the heat immediately.⏱ 30sResultBeef ho fun |
| 44 | Beef ho funstep 43 | | Pile the Beef Ho Fun onto the serving platter and bring to the table straight away while it is piping hot.⏱ 20sResultBeef Ho Fun |
| Total Time | 26 min | ||
| Nutrient | Per serving |
|---|---|
| 865kcal | |
| 41g | |
| 34g | |
| 9g | |
| 98g | |
| 4g | |
| 5g | |
| 2,902mg |
Beef Ho Fun
Beef Ho Fun features chewy flat rice noodles wok-tossed with tender sirloin, oyster sauce, and Shaoxing wine for a savory Cantonese classic.
What you’ll doYou will marinate beef strips in bicarbonate of soda for at least 15 minutes to tenderise them, then prepare a dark sauce and separate your rice noodles by hand. Sear the beef briefly in a very hot wok, then fry the noodles hard to develop colour before coating them in sauce and folding through beaten egg. Finally, return the beef and add the fresh garnishes—bean sprouts and spring onions—tossing everything together at maximum heat for just 20 to 30 seconds before serving.
Ingredients
- Beef sirloin400 g
- Light soy sauce4 tbsp
- Shaoxing rice wine2 tbsp
- Bicarbonate of soda1 tsp
- Cornflour2 tbsp
- White pepper1 tsp
- Spring onions4 piece
- Dark soy sauce2 tbsp
- Oyster sauce2 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Fresh flat rice noodles800 g
- Egg2 piece
- Mung bean sprouts200 g
- Vegetable oil60 ml