Mastering the Art of Beef Hor Fun with Authentic Wok Aroma (干炒牛河)

Ingredients for Hong Kong-style Beef Hor Fun

• Hor Fun: These rice noodles, known as 河粉 (hor fun), originate from southern China and are perfect for high-temperature stir-frying. They develop a slight char that adds a rich flavor. Fresh rice noodles are typically sold in sealed plastic bags and have a shelf life of about one week. There are two main types of hor fun: one is used for soup, while the broader variety is preferred for stir-frying.
• Beef: In Chinese cuisine, beef is usually sliced thinly for stir-frying. Sirloin or flank steak are the best cuts, but more affordable options can be tenderized with baking soda. A separate article details how to tenderize beef with baking soda.
• Other Fresh Ingredients: Common vegetables include green onions (spring onions), chive flowers, and yellow chives (韭黄). If yellow chives are unavailable, consider using bean sprouts and sliced onions as substitutes. Fresh ginger slices can also enhance the flavor.
• Seasonings: The beef is marinated in light soy sauce, salt, ground white pepper, and sesame oil. Before stir-frying, coat the beef slices with egg white, cornflour, and vegetable oil. Dark soy sauce and Chinese wine can be added during stir-frying for extra flavor, and oyster sauce is another excellent option to consider.

How to Prepare Fried Beef Hor Fun

Follow these detailed steps to prepare Hong Kong-style beef noodles:

1. Begin by slicing the beef thinly across the grain. For easier slicing, place the beef in the freezer for a short time until it is firm but not completely frozen.




2. Marinate the beef with light soy sauce, salt, ground white pepper, and sesame oil. Coat the beef slices with egg white, cornstarch, and vegetable oil, and let them marinate for at least 15 minutes before frying.




3. Pan-fry the beef on one side until it changes color and turns slightly brown. Flip the slices and cook the other side. Remove the beef from the pan, ensuring it is about 80% cooked, as it will continue to cook with the Hor Fun.




4. Loosen the flat rice noodles by hand after removing them from the packaging. This step is crucial to ensure that each strand can make contact with the hot wok surface, enhancing the wok aroma.




5. Heat sufficient oil in a wok over medium heat. Add the loosened noodles and spread them out thinly. Stir-fry without moving them for at least one minute.




6. Once one side is slightly brown, turn the noodles over and use chopsticks or a spatula to loosen them. If they stick, add some bean sprouts and mix. Enhance the color with dark soy sauce before removing the noodles from the wok.




7. In a clean wok, heat vegetable oil to stir-fry ginger slices, green onion sections, and onion slices. Add the Chinese chives halfway through cooking.




8. Once the vegetables are tender, return the noodles to the wok and mix well. Season with additional light soy sauce, oyster sauce, and Shaoxing wine to taste.




9. Add the beef back into the wok and increase the heat to high to generate the wok aroma. Add chive flowers towards the end of cooking.




10. Stir-fry until the dish becomes slightly smoky, ensuring the beef does not overcook. Serve immediately while hot.