Beef Hor Fun (牛肉河粉) - Easy Home Version
Beef Hor Fun (牛肉河粉) - Easy Home Version
Ingredients (Serves 1–2)
From Your Fridge:
Leftover lean meat (sliced thinly)
Cabbage (shred a handful)
Mushrooms (optional, but great for umami)
To Buy:
Fresh hor fun (河粉, flat rice noodles) – ~200g
1 small onion (sliced)
2 cloves garlic (minced)
Bean sprouts (一小把, optional but classic)
Dark soy sauce (老抽) – 1 tbsp
Oyster sauce (蚝油) – 1 tbsp
Light soy sauce (生抽) – 1 tsp
Cornstarch (玉米淀粉) – 1 tsp (for velveting meat + thickening)
Oil (preferably lard or peanut oil for authenticity)
If You’re Feeling Fancy:
1 egg (for egg ribbons)
Green onions (for garnish)
Steps (20-Minute Recipe)
1. Prep the Meat
Toss sliced meat with 1 tsp cornstarch + 1 tsp oil + 1 tsp light soy sauce. Let sit 10 mins (keeps it tender).
2. Cook the Noodles
Separate hor fun sheets (they stick together). Rinse briefly with warm water to loosen.
Heat wok/pan on high heat, add 1 tbsp oil, and stir-fry noodles with 1/2 tbsp dark soy sauce until slightly charred (~2 mins). Set aside.
3. Make the Gravy
Same wok, add 1 tbsp oil. Stir-fry garlic + onion until fragrant (~20 sec).
Add meat, cook until half-done, then push to one side.
Optional: Crack an egg into the empty space, scramble lightly, then mix with meat.
Add cabbage, mushrooms, bean sprouts. Stir-fry 1 min.
Pour in 1 cup water (or broth) + 1 tbsp oyster sauce + 1/2 tbsp dark soy sauce.
Thicken with 1 tsp cornstarch mixed with 2 tbsp water. Stir until glossy.
4. Combine & Serve
Return noodles to wok, toss everything together.
Garnish with green onions.
Cabbage-Tomato Side Idea
While your Hor Fun cooks, quickly sauté cabbage + tomato wedges with:
1 tsp garlic, pinch of sugar, and a splash of water. Cover to steam briefly (~3 mins).
Why This Works for You
✅ Uses leftovers (meat, cabbage)
✅ Light groceries (only need noodles, sauces, maybe beansprouts)
✅ Forgiving technique (even if noodles break, it’ll taste amazing)
Pro Tips
No wok? Use the widest pan you have—high heat is key!
Gluten-free? Swap oyster sauce for mushroom sauce.
Extra smoky flavor: Splash a few drops of Shaoxing wine near the end.
Let me know if you’d like a spicier version (add sambal!) or need adjustments. Happy cooking, and may your Hor Fun rival Singapore’s hawker stalls! 😋
(P.S. That white box with cling film? Iconic. Recreate it for nostalgia—or eat straight from the wok like a rebel.) 🥢🔥
