Keyword: Beef Hor Fun, wok hei beef hor fun, ganchaoniuhe
Prep Time: 30minutes
Cook Time: 20minutes
Total Time: 50minutes
Author: Bee Leng
Smoky, slightly charred, 'wok hei' flavoured Dry-Fried Beef Hor Fun that is not done over a barbeque but in a wok over a very hot stove! Want to know the secrets on making this dish at home? Find out with this recipe!
Wash beef and cut into slices by across the grain of the meat.
Marinate the beef in the marinade ingredients while preparing the rest of the ingredients.
Peel the ginger and cut into slices. 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. 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.
Add 100ml of oil into a wok over high heat, then fry the beef for 1-2 minutes until 80% cooked.
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.
Add in the Hor Fun, light soy sauce, black vinegar and dark soy sauce. Toss the Hor Fun in the wok ( or use chopsticks) until it's evenly coated with the sauces, and is slightly charred, then transfer to a plate.
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).
Use Bentong ginger for a stronger and spicier flavour.
Yellow onion is preferred because of its sweetness.
Use your thumb as a pivot when peeling ginger with a knife to stabilise the knife as you are scraping off the skin.
Wash the Chye Sim 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. (applies to other leafy vegetables too)
Revive beansprouts in a bowl of cold water and leave in the fridge until they plump up again, if they are starting to dry out.
HOW TO PREP AND COOK BEEF FOR HOR FUN
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.
Add cornflour to the beef to make it smooth and also to prevent it from being overcooked.
Adding a little water to the beef marinade to make the beef more moist and tender.
Cook the beef separately to 80% doneness, and then add it back into the hor fun at the end to complete the cooking process. This will help you avoid overcooking the beef.
HOW TO ACHIEVE WOK HEI
Use Black Vinegar as it gives the Hor Fun an added 'Wok Hei' and `a very flavorful burnt taste.
Ensure the pan is smoking hot before adding the oil and frying the Hor Fun.
Don't use too much oil when stir frying beef as oil can lower the heat of the wok.