This 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! 🙂
- 300g hor fun/ kway teow, rinsed
- 250g beef, thinly sliced (i used shabu shabu cut)
- Beef marinade: 1 tbsp light soy, 1 tbsp sesame oil, 1 tbsp rice wine, 1 tsp sugar, 1 tsp corn flour, black pepper
- about 10 slices of ginger
- 5 cloves garlic, chopped
- 1 yellow onion, sliced
- 2 handful of bean sprouts
- Spring onion
- 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
- Marinade beef in sauces and seasonings.
- In a very hot wok, heat oil and fry beef until brown. dish up and set aside.
- Fry ginger, onions and garlic until fragrant.
- Add in bean sprouts and hor fun and fry briefly.
- Pour in sauce mix and mix until even.
- Add in cooked beef and spring onions, toss and fry very briefly.