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Dry Beef Hor Fun

Servings 2


  • 300 g flat rice noodles hor fun / kway teow
  • 250 g Flank steak thinly sliced against the grain
  • 2 handful of bean sprouts
  • 5-6 slices of ginger
  • 3 cloves garlic minced
  • 1/2 yellow onion thinly sliced
  • 2 stalks spring onion cut into 2 inch pieces
  • Cooking oil

Marinade for beef

  • 1 tsp corn starch
  • splash of water
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp shaoxing wine
  • Dash of white pepper

Seasoning for noodles

  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp shaoxing wine
  • splash of water
  • White pepper to taste


  • In a bowl mix marinade for beef together, then marinate beef for at least 20-30 minutes.
  • In a small bowl, add all the ingredients listed for seasoning for noodles, stir to combine.
  • Using your fingers, toss loosen/separate hor fun/kway teow making sure the rice noodles are not sticking together.
  • Heat wok on high heat until smoking point.
  • Add 2 tbsp of cooking oil, and swirl to coat.
  • Then add beef to sear, toss to sear the other side. About a minute or so, do not over-cook.
  • Remove beef slices and set aside.
  • Add another 2 tbsp oil, toss in onion, garlic, and ginger.
  • Stir-fry for 20 seconds, and add bean sprouts to stir-fry for another 30 seconds.
  • Then add rice noodles, give it a quick toss.
  • Pour in noodle seasoning, and toss to coat.
  • Add beef, and spring onions, give it a quick toss, and remove from heat.
  • Serve immediately.


*Please get all your ingredients ready and within reach before you start.
Do not rinse the rice noodles or attempt to soak it in water to remove the coating of grease. It is there to keep the noodles separated.
While stir-frying, do it in quick consistent movements. Letting the noodles or ingredients sit in the pan might result in clumpy and burnt noodles.