Like most noodle dishes it may look complicated, but once you master how this is prepared it actually is easy to make. A simple stir fry of beef and noodles and you have a nice meal waiting for you.
Fried Beef Hor Fun is a Cantonese-style noodle dish popular in Malaysia and Singapore. It pairs wide rice noodles with marinated beef slices and leafy greens, served under a glossy beef gravy thickened with egg white and starch. The dish gets its depth from wok heat — the slightly charred noodles and smoky aroma (known as wok hei) are part of its appeal. Though it looks elaborate, it’s essentially three quick preparations brought together in sequence: marinated beef, blanched greens, and a rich sauce poured over pan-fried noodles.
I discovered this dish when I lived in Malaysia and became a fan of it (together with other noodle dishes drenched in gravy), it’s just so satisfying munching on something with a thick savory gravy and this is not an exception; it’s delicious and super-comforting.
How to Make Fried Beef Hor Fun
1. Marinate the Beef
In a medium bowl, mix baking soda, cornstarch, Chinese cooking wine, soy sauce, and sesame oil until smooth. Add the beef slices, coating them evenly. Let stand for about 15 minutes.
When ready to cook, heat a wok over high heat until smoking. Add oil and swirl to coat. Once the oil reaches smoking point, spread the beef in a single layer. Let it sear without stirring for 30–60 seconds until browned on one side. Turn the pieces and cook the other side for another minute before stir-frying briefly to finish. Remove from the wok and set aside.
2. Prepare the Vegetables
Blanch the choy sum in boiling water for 15–20 seconds, then drain and rinse under cold water to stop the cooking. Set aside.
3. Cook the Noodles
Place rice noodles in a large bowl and cover with boiling water. Let sit for about 3 minutes to loosen, then drain.
Reheat the wok, add sesame oil, and heat until it begins to smoke. Add the noodles and let them sear without stirring to develop char marks. Toss once or twice to turn them over, then remove and keep warm.
4. Make the Gravy
Using the same wok, add oil, then sauté garlic and ginger for 30 seconds. Add spring onions and stir briefly. Pour in beef stock, light and dark soy sauce, and oyster sauce. Bring to a boil.
In a small bowl, mix tapioca flour with water and slowly add to the wok, stirring until the sauce thickens slightly. Add the egg white while stirring to create thin ribbons through the sauce. Return the cooked beef, season with white pepper and salt, and turn off the heat.
5. Assemble the Dish
Place noodles on serving plates, ladle the gravy and beef over the top, and arrange the greens on the side. Serve immediately.
FAQ – Fried Beef Hor Fun
1. Can I use chicken or pork instead of beef?
Yes, both work well. Adjust the marination time to about 10 minutes for chicken and 20 for pork to ensure tenderness.
2. What kind of noodles should I use?
Wide rice noodles (called hor fun) are traditional. Fresh noodles from Asian markets give the best texture, but dried rice noodles can be used if soaked properly.
3. Can I make the gravy ahead of time?
Yes, the gravy can be prepared in advance and reheated just before serving. Stir well and thin it with a splash of stock if it becomes too thick.
4. What’s the best substitute for Chinese cooking wine?
Dry sherry or Shaoxing wine substitutes well. If avoiding alcohol, use low-sodium chicken stock with a few drops of rice vinegar.
5. How do I get the smoky wok flavor at home?
Use a carbon steel wok, high heat, and avoid stirring too soon. The brief sear develops the signature wok hei aroma.
6. Can I add more vegetables?
Yes, mushrooms, bean sprouts, or bell peppers can be added, but avoid overcrowding — too many vegetables will make the sauce watery.
Fried Beef Hor Fun with Gravy
Total Time: 45 minutes
Yield: Serves 4
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Description
A Cantonese-Malaysian style noodle dish of seared rice noodles, marinated beef, and greens served under a glossy beef gravy.
Ingredients
Beef
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14 oz (400 g) beef rump, tenderloin, or steak cut, thinly sliced
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1/2 tsp baking soda
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1 tbsp cornstarch
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1 tbsp Chinese cooking wine
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1 1/2 tbsp soy sauce
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1 tsp sesame oil
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2 tbsp neutral oil
Vegetables
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1 large bunch choy sum (or gai lan / bok choy)
Noodles
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14 oz (400 g) wide rice noodles
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1 tbsp sesame oil
Gravy
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2 cups (500 ml) beef stock
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1 1/2 tbsp light soy sauce
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1/2 tbsp dark soy sauce
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1 1/2 tbsp oyster sauce
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1 1/2 tbsp tapioca flour (or cornstarch)
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3 tbsp water
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1 egg white
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1 thumb-sized piece of ginger, thinly sliced
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4 cloves garlic, minced
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2 spring onions, sliced
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White pepper, to taste
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Salt, to taste
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2 tbsp neutral oil
Instructions
In a medium bowl, mix baking soda, cornstarch, Chinese cooking wine, soy sauce, and sesame oil until smooth. Add the beef slices, coating them evenly. Let stand for about 15 minutes.
When ready to cook, heat a wok over high heat until smoking. Add oil and swirl to coat. Once the oil reaches smoking point, spread the beef in a single layer. Let it sear without stirring for 30–60 seconds until browned on one side. Turn the pieces and cook the other side for another minute before stir-frying briefly to finish. Remove from the wok and set aside.
2. Prepare the Vegetables
Blanch the choy sum in boiling water for 15–20 seconds, then drain and rinse under cold water to stop the cooking. Set aside.
3. Cook the Noodles
Place rice noodles in a large bowl and cover with boiling water. Let sit for about 3 minutes to loosen, then drain.
Reheat the wok, add sesame oil, and heat until it begins to smoke. Add the noodles and let them sear without stirring to develop char marks. Toss once or twice to turn them over, then remove and keep warm.
4. Make the Gravy
Using the same wok, add oil, then sauté garlic and ginger for 30 seconds. Add spring onions and stir briefly. Pour in beef stock, light and dark soy sauce, and oyster sauce. Bring to a boil.
In a small bowl, mix tapioca flour with water and slowly add to the wok, stirring until the sauce thickens slightly. Add the egg white while stirring to create thin ribbons through the sauce. Return the cooked beef, season with white pepper and salt, and turn off the heat.
5. Assemble the Dish
Place noodles on serving plates, ladle the gravy and beef over the top, and arrange the greens on the side. Serve immediately.
Notes
1. Can I use chicken or pork instead of beef?
Yes, both work well. Adjust the marination time to about 10 minutes for chicken and 20 for pork to ensure tenderness.
2. What kind of noodles should I use?
Wide rice noodles (called hor fun) are traditional. Fresh noodles from Asian markets give the best texture, but dried rice noodles can be used if soaked properly.
3. Can I make the gravy ahead of time?
Yes, the gravy can be prepared in advance and reheated just before serving. Stir well and thin it with a splash of stock if it becomes too thick.
4. What’s the best substitute for Chinese cooking wine?
Dry sherry or Shaoxing wine substitutes well. If avoiding alcohol, use low-sodium chicken stock with a few drops of rice vinegar.
5. How do I get the smoky wok flavor at home?
Use a carbon steel wok, high heat, and avoid stirring too soon. The brief sear develops the signature wok hei aroma.
6. Can I add more vegetables?
Yes, mushrooms, bean sprouts, or bell peppers can be added, but avoid overcrowding — too many vegetables will make the sauce watery.
- Prep Time: 25 mins
- Cook Time: 20 mins
Category: Main
Method: Stir Frying
Cuisine: Cantonese / Malaysian
Nutrition
- Serving Size: 480g
- Calories: 615
- Sugar: 6g
- Sodium: 1420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
If you liked this, you are going to love these favorite Asian recipes:
See Yao Gai: Cantonese Soy Sauce Chicken
Thai Meatballs with Peanut Satay Dipping Sauce
Chinese Braised Soy Sauce Pork Belly
Crispy Korean Tofu
Asian-Style Chicken Thighs
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