Name: Beef Hor Fun
Yield: Serves 3–4
Cuisine: China
Ingredients: Sesame oil 1 tsp; Beef stock (see Note) 125 ml (4 fl oz / ½ cup); Pickled green chillies, cut red chillies or all-purpose chilli sauce to taste; Freshly ground black pepper ½ tsp; Shaoxing rice wine 2 Tbsp; Well-marbled beef 250 g (9 oz), thinly sliced across the grain; Superior light soy sauce 1 Tbsp; Superior dark soy sauce 1 tsp; Pounded ginger 1½ tsp; Cornflour (cornstarch) 1 tsp; Superior dark soy sauce 1 Tbsp; Liquid lard or cooking oil 3 Tbsp; Fresh hor fun noodles 450 g (1 lb); Baby or young kai lan (Chinese broccoli) 100 g (3½ oz), washed and separated into individual leaves; Garlic 3 cloves, thinly sliced; Salted black beans 2 tsp, coarsely chopped; Oyster sauce 1½ Tbsp

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

A well-seasoned wok and high heat are crucial to the success of this hawker classic. When preparing this dish, avoid the common practice of tenderising the beef with baking soda; it gives the beef an acrid edge and, if left on too long, an unnatural, cottony soft texture. Rice wine and pounded ginger have enough tenderising power on their own.