Beef Hor Fun

Ingredients

• 300g flat rice noodles
• 400g rump steak, thinly sliced
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 3cm piece ginger, thinly sliced
• 1 cup bean sprouts
• 2 spring onions, cut into 5cm batons
• 3 tbsp cooking oil
• Marinade:
• 1 tsp cornstarch
• ½ tsp sugar
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp water
• Noodle Seasoning:
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 2 tbsp water
• White pepper, to taste

Method

1. In a bowl, mix the marinade ingredients. Add sliced beef and coat evenly. Marinate for 10 minutes.
2. In a small bowl, mix the noodle seasoning ingredients and set aside. Prepare the rice noodles by gently separating them to ensure they don’t stick together and set aside.
3. Heat a wok over high and add 2 tbsp oil to coat. Add the marinated beef in a single layer and sear for approximately one minute on each side until almost cooked. Remove and set aside.
4. Add the remaining oil to the wok, then stir-fry the onion, garlic, and ginger for 20 seconds. Add the bean sprouts and stir-fry for another 30 seconds.
5. Add the rice noodles and pour over the noodle seasoning. Stir quickly to coat the noodles evenly.
6. Return the beef and add the spring onions. Toss everything together briefly, then remove from heat. Serve immediately while hot.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML