Beef Ho Fun

20 mins
Serves 1
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Directions

  1. 1Cut thin slices of beef.
  2. 2Cut thin slices of beef.
  3. 3Cut thin slices of beef.
  4. 4Coat beef slices in ingredients and set aside for 10 minutes (or ideally 30 if you have time!).
  5. 5Coat beef slices in ingredients and set aside for 10 minutes (or ideally 30 if you have time!).
  6. 6Coat beef slices in ingredients and set aside for 10 minutes (or ideally 30 if you have time!).
  7. 7Cut all your other ingredients to size.
  8. 8Cut all your other ingredients to size.
  9. 9Cut all your other ingredients to size.
  10. 10Fry in a wok or a large fry pan on high heat the beef with a bit of high-fry oil.
  11. 11Fry in a wok or a large fry pan on high heat the beef with a bit of high-fry oil.
  12. 12Fry in a wok or a large fry pan on high heat the beef with a bit of high-fry oil.
  13. 13Set aside beef once browned.
  14. 14Set aside beef once browned.
  15. 15Set aside beef once browned.
  16. 16Add all other stir fry ingredients and cook for 2 minutes.
  17. 17Add all other stir fry ingredients and cook for 2 minutes.
  18. 18Add all other stir fry ingredients and cook for 2 minutes.
  19. 19Add the noodles.
  20. 20Add the noodles.
  21. 21Add the noodles.
  22. 22Add all sauces to a bowl and then into the stir fry and coat the noodles until brown colour.
  23. 23Add all sauces to a bowl and then into the stir fry and coat the noodles until brown colour.
  24. 24Add all sauces to a bowl and then into the stir fry and coat the noodles until brown colour.
  25. 25Add the beef back in and cook for 2 minutes.
  26. 26Add the beef back in and cook for 2 minutes.
  27. 27Add the beef back in and cook for 2 minutes.
  28. 28Serve hot & fresh.
  29. 29Serve hot & fresh.
  30. 30Serve hot & fresh.

Ingredients

  • 400 g skirt/flank beef steak
  • 400 g skirt/flank beef steak
  • 400 g skirt/flank beef steak
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 Tbsp high-fry oil
  • 1 Tbsp high-fry oil
  • 1 Tbsp high-fry oil
  • 2 Tbsp high-fry oil
  • 2 Tbsp high-fry oil
  • 2 Tbsp high-fry oil
  • 200 g beansprouts
  • 200 g beansprouts
  • 200 g beansprouts
  • 1 bunch spring onions
  • 1 bunch spring onions
  • 1 bunch spring onions
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 bunch tender-stem Broccoli
  • 1 bunch tender-stem Broccoli
  • 1 bunch tender-stem Broccoli
  • 400 g flat rice noodles
  • 400 g flat rice noodles
  • 400 g flat rice noodles
  • 1 Tbsp dark soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp light soy sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice

Equipment

panwokchopping boardknifebowlchopstickstongs

Tips

  • Use a technique of using bicarb soda in the beef to make it tender when you fry it, and cornflour on top to make it crispy too.
  • Traditionally made with beansprouts and spring onions only, I like adding tender stem broccoli.
  • If you have dried rice noodles, cook them per packet instructions and rinse once cooked.
  • Once the meat is crispy, set it aside.
  • Literally salivating.
  • Literally salivating