Beef Hor Fun

300g fresh rice noodles (hor fun)
150g beef fillet, thinly sliced across the grains
5 cm knob of ginger, thinly sliced
2 garlic cloves, chopped
2 spring onions, cut into 6 cm lengths
500 ml of stock
1 tbs of light soy
1/2 tbs of dark soy
1 tbs of oyster sauce
dash of sesame oil
dash of Chinese cooking wine
white pepper to taste
tapioca flour solution / cornflour solution
1 egg white, lightly beaten

PREP – Marinate Beef (at least 30mins)
1 tbsp Sho Xing wine
1 tbsp Oyster cause
2 tsp    light soya sauce
2 dashes of white pepper
1 tbsp cornflour

METHOD – Fry Kueh Teow

  1. Fry kueh teow in high heat until charred.
  2. Add 1 tbsp light soya, 1 tbsp sho xing wine and dark soy.
  3. Remove and set aside


  1. Fry ginger slices until fragrant
  2. Add in white portion of spring onion and garlic. Fry till fragrant.
  3. Add in marinated Beef slices
  4. When cooked, add in chicken stock
  5. When simmering, add in fried keuh teow
  6. Throw in balance spring onion
  7. Add in cornflour solution until thickens
  8. Drizzle in beated egg
  9. Serve hot!

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