Dry-Fried Beef Hor Fun: The secret to a really good Beef Hor Fun is the wok hei ‘breath of wok’ achieved through cooking the dish over very high heat. Is it possible to achieve this at home without large commercial stoves? Watch this episode to find out!
Dry-Fried Beef Hor Fun (干炒牛河)
The secret to a really good Beef Hor Fun is the wok hei 'breath of wok' achieved through cooking the dish over very high heat. Is it possible to achieve this at home without large commercial stoves? Watch this episode to find out!
- 200 gm Beef
- 100 gm Bean Sprouts
- 5 slices Bentong Ginger
- 1 Yellow Onion Small
- 4-5 stalks Chye Sim
- 1 stalk Spring Onion
- 100 ml Oil For deep-frying the beef
- 2 tsp Chopped Garlic
- 1/2 tsp Salt
- 1 tsp Dark Soy Sauce
For pre-frying the Hor Fun
Wash beef and cut into slices by across the grain of the meat (See Tip 1).
Marinate the beef in the marinade ingredients while preparing the rest of the ingredients (See Tip 2).
Peel the ginger and cut into slices (See Tip 3).
Peel the onion and cut into thin wedges.
Wash and cut the spring onion into 5 cm lengths
Wash the Chye Sim, then separate the leaves from the stems (see Tip 4). For the stems, remove the root end and peel off the outer skin which can be quite fibrous, then cut into 5 cm lengths.
Remove the head and root ends of the beansprouts, then rinse and drain dry. (See Tip 5 for how to revive beansprouts).
Add 100ml of oil into a wok over high heat, then deep dry the beef for 1-2 minutes until 80% cooked (see Tip 6).
To achieve a wok hei effect, heat up a pan to smoking point, then add in 2 TBsp of the oil used to fry the beef (See Tip 7)
Add in the Hor Fun, light soy sauce, black vinegar and dark soy sauce. Toss the Hor Fun high in the wok until evenly coated with the sauces. Continue to toss until it is slightly burnt then transfer to a plate. Alternatively, you can use a pair of wooden chopsticks to stir the Hor Fun carefully without breaking it.
Heat up 1 TBsp of beef oil in the wok over medium heat, then add in the ginger and chopped garlic and fry until aromatic.
Next add in the sliced onions and chye sim stalks and fry for a minute, then add in the chye sim leaves and 1/2 tsp of salt (or to taste)
Add back the pre-cooked beef, 1 tsp of dark soy sauce, beansprouts, spring onions and hor fun and fry, mixing well until the beef is cooked.
Transfer to a dish and garnish with some cut chilli (optional).
- Cut against the grain so that the beef will be more tender. The surface of the slices should have a criss-cross pattern, rather than just in one direction. Don't slice it too thin, otherwise it will not have a nice substantial bite.
- Adding cornflour to the beef helps to make it smooth and also to prevent it from being overcook.
- Adding a little water to the beef marinade also helps to make the beef more moist and tender.
- To avoid overcooking the beef, I prefer to cook the beef separately to 80% doneness, and then add it back into the hor fun at the end to complete the cooking process.
- The secret to this aromatic fried Hor Fun is the Black Vinegar. It gives the Hor Fun an added 'Wok Hei' and `a very flavorful burnt taste.
- I recommend using Bentong ginger for a stronger and spicier flavour. I like to use a knife to peel ginger. You can use your thumb as a pivot to stabilise the knife as you are scraping off the skin.
- You can wash the Chye Sim (applies to other leafy vegetables too) with a little salt to get rid of the soil and debris. It helps to separate the stems from the leaves for more even cooking, as they have different cooking times.
- To revive beansprouts that have been left out of the fridge too long and are starting to dry out, put them in a bowl of cold water and leave in the fridge until they plump up again.
- Yellow onion is preferred because of its sweetness.
- It is easier to achieve wok hei in restaurants due to their special double-ring stoves which allow cooking to be done at very high heat. Home kitchen equipment are different, but it is still possible to achieve a level of wok hei at home by ensure the pan is smoking hot before adding the oil and frying the Hor Fun.
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The purpose of this section is to provide information about dietary information about this recipe based on our best knowledge. However, we are not certified healthcare professionals so please seek the advice of your nutritionist or doctor before proceeding to use these recipes.
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: Replace Oyster Sauce with Mushroom Sauce