Beef · Budget · Chinese · Fast & Easy · Mains · noodles · One Dish Meals · Uncategorized

Dry Fried Beef Hor Fun 干炒牛河


IMG20170119212625.jpgThis has been on my to-cook list for a long time and i have been planning to cook the gravy version. Just before i started cooking, i suddenly change my mind and decided to try this dry version. I am so happy that i did as i think this is wayyyyy more yummy! The flavours is a nice change to what we are usually used to as i rarely cook beef in my asian dishes, and the ginger in this recipe played a really big part in the amazing flacours, so please don’t omit that! 🙂


  1. 300g hor fun/ kway teow, rinsed
  2. 250g beef, thinly sliced (i used shabu shabu cut)
  3. Beef marinade: 1 tbsp light soy, 1 tbsp sesame oil, 1 tbsp rice wine, 1 tsp sugar, 1 tsp corn flour, black pepper
  4. about 10 slices of ginger
  5. 5 cloves garlic, chopped
  6. 1 yellow onion, sliced
  7. 2 handful of bean sprouts
  8. Spring onion
  9. Sauce Mix: 2 1/2 tbsp light soy sauce, 2 1/2 tbsp thick dark soy sauce, 2 tbsp oyster sauce, 1 tbsp huadiao wine, 1 tsp sugar, 1 tbsp sesame oil, black pepper


  1. Marinade beef in sauces and seasonings.
  2. In a very hot wok, heat oil and fry beef until brown. dish up and set aside.
  3. Fry ginger, onions and garlic until fragrant.
  4. Add in bean sprouts and hor fun and fry briefly.
  5. Pour in sauce mix and mix until even.
  6. Add in cooked beef and spring onions, toss and fry very briefly.



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