Beef hor fun
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Hor fun noodles are a wide type of Chinese rice noodle – they are cooked in a very hot wok to give a slightly smoky flavour.
By Andrew Wong
From Saturday Kitchen
Ingredients
For the beef
- 200g/7oz beef rump steak
- 2 tbsp vegetable oil, plus extra for deep frying
- 800g/1lb 12oz partially dried hor fun noodles
- 10g onion, finely sliced
- 10g spring onion greens, cut into 2cm/¾in pieces
- 20g/¾oz beansprouts
- 1 tbsp Shaoxing rice wine
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 2 tsp sesame oil
- pinch white pepper
- freshly grated lemon rind, to garnish (optional)
For the marinade
- 2 tsp light soy sauce
- 1 tsp Shaoxing rice wine
- 7g potato starch
- 1g baking powder
Method
To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen.
Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices.
To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl.
Add the beef to the marinade, cover and marinate in the fridge for 2 hours.
Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper.
Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high.
Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly.
Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft.
Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce.
Finish by adding the sesame oil and pepper.
Garnish with the lemon rind, if using, and serve immediately.
Recipe tips
If the meat turns out to be on the sinewy side, add 1 teaspoon bicarbonate of soda to the marinade to help tenderise it.
