Beef Hor Fun
Serves 2 · 30 minutes
Ingredients
- Beef: 200g preferably tenderloin, sirloin or ribeye
- Light soy sauce 1 tsp
- Shaoxing wine: 1 tsp
- Sugar 1/2 tsp
- Starch: 1 tsp
- Baking soda: 1/2 tsp
- Neutral oil: 1/2 tsp
- Fresh hor fun: 300-400g, mixed with some dark soy
- Chicken stock: 500ml
- Oyster sauce: 1 tbsp
- Light soy: 1 tbsp
- Oyster sauce: 1 tbsp
- Dark soy sauce: 1 tsp
- Sugar: 1/2 tsp
- White pepper: 1/4 tsp
- Corn starch: 1/2 - 1 tbsp for slurry
- Garlic: 2-3 cloves
- Ginger: 3-4 slices
- Spring onion: 2-3 stalks
- Yellow onion: 1/2
- Vegetables of your choice
Instructions
- Velvet beef with light soy, shaoxing wine, sugar, starch, baking soda, neutral oil, add in 2-3 tbsp of water in batches. Marinate up to 2-3 hours
- Separate hor fun into strands, mixed with dark soy for colour with some neutral oil
- Fry hor fun for 1-2 minutes for wok hey
- Fry beef till half cooked with ginger slices, set aside
- Fry in garlic, spring onions, grated garlic, soaked black beans, add in chicken stock with condiments, bring to simmer. Add in vegetables.
- Add in corn starch slurry till desired thickness, add back beef, and adjust for seasoning
- Serve over hor fun