Recipe: Beef Hor Fun 牛肉河

Thanks to this MCO (Movement Control Order) and all my crazy food cravings, I have successfully mastered quite a few restaurant-quality dishes at home. One dish I'm particularly proud of and happy to be able to recreate at home is Beef Hor Fun 牛肉河.

If you're familiar with the dish "wat tan hor", Beef Hor Fun is pretty similar - flat noodles (kuay teow) in a velvety egg gravy with the addition of tender beef slices. The secret to cooking this dish is to have all the ingredients ready and at hand before you start cooking. This is because the whole cooking process is quick and you do not want to be scrambling for your bottle of oyster sauce from the fridge and risk your beef or noodles overcooking. Slice your beef as thin as you can (freezing it partially will help) and marinate for at least 10 minutes before cooking.

The result is pretty close to the beef hor fun we get from our favourite dai chow in Seremban, absolutely delicious! It makes me so happy that I'm able to make this on a whim whenever I have the craving now. :)

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Beef Hor Fun 牛肉河
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 4 (or 2 very hungry adults)

Ingredients
3 tbsp cooking oil
2 cloves garlic, finely chopped
2 bunches bok choy / pak choi, cut in half
2-3 spring onions, cut into 2" lengths
3 thin slices old ginger

For the beef
180g beef rump, semi-frozen
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp ginger wine
A large pinch of white pepper
1 tbsp mushroom or oyster sauce

For the noodles
1 pack (450g) kuay teow, strands loosened
1 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce

For the sauce
500ml boiling water
1 tbsp chicken stock concentrate
1 tsp light soy sauce
1 tbsp mushroom or oyster sauce
1 tbsp cornstarch
2 tbsp water
2 eggs

1. Slice the beef thinly and allow to fully defrost, about 30 minutes. Marinate the beef in cornstarch, soy sauce, ginger wine and white pepper for 10-15 minutes.

2. Heat 1 tablespoon of oil in a wok over high heat. Once hot, add the kuay teow along with the dark and light soy sauce and gently stir so that the noodles are evenly coated with the sauce. Cook for about 1-2 minutes, until the noodles are cooked through. Divide noodles on two to four plates (depending on how many servings you are making).

3. In the same wok, heat 1 tablespoon of oil over high heat. Add half the garlic and ginger and saute for a minute, until lightly browned. Then add the beef and oyster sauce, and saute for about 2 minutes, until beef is cooked. Divide beef between the plates.

4. Beat eggs with 1/2 tsp of light soy sauce.

5. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the bok choy and stir fry for another minute, then add the boiling water, and chicken stock concentrate. Add the beaten eggs in a steady stream and stir quickly and constantly with your spatula, so that egg threads form. Season with l/2 tsp light soy sauce and 1 tbsp mushroom sauce.

6. Mix cornstarch with 2 tbsp water, and pour into the sauce mixture to help it thicken. Taste and season with more soy sauce if necessary.  Add the spring onions and cook for another 30 seconds.

7. Divide sauce between the plates and serve immediately. It goes well with pickled green chilli.

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