Stir Fried Beef on Noodles

    30 minutes

    This beautiful noodle dish using 'Hor Fun' (wide rice noodles) is popular among Asian hawker markets and in my house.

    2 people made this

    Serves: 4 

    • 300g beef flank steak, sliced thinly into bite sized pieces
    • 1 tablespoons cornflour
    • 1 teaspoon sesame oil
    • 1 teaspoon Chinese wine
    • 2 tablespoons oil
    • 1kg fresh hor fun (wide rice noodles), separated into individual strands
    • 1 tablespoon dark soy sauce
    • 1 tablespoon oil
    • 2 cloves garlic, crushed
    • 500ml (2 cups) water
    • 1 tablespoon soy sauce
    • 1 tablespoon Chinese wine
    • 2 teaspoons sesame oil
    • 2 tablespoons oyster sauce
    • 2 teaspoons sugar
    • 1 tablespoon cornflour
    • 1 pinch white pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Toss beef with cornflour, sesame oil and Chinese wine then set aside to marinate.
    2. In a large wok heat 2 tablespoons oil until smoking hot. Add the hor fun and stir fry until golden brown, about 2 to 3 minutes.
    3. Add the dark soy sauce and stir fry for another 2 minutes to evenly colour. Turn onto a serving platter.
    4. In the same wok heat the 1 tablespoon oil over high heat until it shimmers. Add the garlic and beef and stir and cook for 1 minute. It's ok if the meat is still pink.
    5. Add the water. Stir in the soy sauce, Chinese wine, sesame oil, oyster sauce and sugar then mix well. Bring to a boil.
    6. In a small bowl combine the cornflour with 2 tablespoons water and mix into a slurry. Pour in the cornflour slurry in to thicken the gravy stirring constantly.
    7. Pour the gravy over the noodles and sprinkle with white pepper. Serve immediately.

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