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Beef Hor Fun (εΉ²ηηζ²³) β Wok-Fried Rice Noodles
Beef hor fun (εΉ²ηηζ²³, gΔn chΗo niΓΊ hΓ©) is the ultimate test of wok skill β wide, silky rice noodles stir-fried with beef, bean sprouts, and chives in a smoky soy sauce. Every Cantonese chef is judged by their hor fun. The dish demands three things: blazing hot wok, confident tossing, and restraint with the soy sauce. The noodles must be charred (wok hei) without being oily, and each strand should be separate and coated in a light, smoky sauce.
Dry-fried beef hor fun is considered one of the most important dishes in Cantonese cuisine. It's the dish every wok chef learns as a benchmark of their ability.
Ingredients
- β’ 400g fresh wide rice noodles (hor fun/he fen)
- β’ 200g flank steak, sliced thinly
- β’ 100g bean sprouts
- β’ 50g Chinese chives (garlic chives), cut into 3cm lengths
- β’ Marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp Shaoxing wine
- β’ 2 tbsp soy sauce (for the noodles)
- β’ 1 tsp dark soy sauce
- β’ 4 tbsp neutral oil
- β’ 1 tsp sesame oil
Instructions
- 1
Marinate beef for 15 minutes. Separate the rice noodles gently β don't break them.
- 2
Heat wok over the highest possible flame for 2 minutes. Add 2 tbsp oil.
- 3
Sear beef quickly β 30 seconds per side. Remove immediately (slightly underdone is fine).
- 4
Add remaining 2 tbsp oil. Add noodles and spread flat against the wok. Don't stir for 30 seconds β let them char.
- 5
Add soy sauce and dark soy sauce. Toss the noodles confidently. Repeat the press-and-toss 3-4 times.
- 6
Add bean sprouts and chives. Toss for 30 seconds.
- 7
Return beef. Drizzle sesame oil. One final toss and serve immediately.
Pro Tips
- π‘Maximum heat is non-negotiable. The wok must be screaming hot. On a home stove, cook small portions.
- π‘Don't over-sauce β too much soy sauce makes the noodles dark and soggy rather than lightly charred.
- π‘Fresh flat rice noodles are essential β dried rice noodles have a completely different texture.
- β’Maximum heat is non-negotiable. The wok must be screaming hot. On a home stove, cook small portions.
- β’Don't over-sauce β too much soy sauce makes the noodles dark and soggy rather than lightly charred.
- β’Fresh flat rice noodles are essential β dried rice noodles have a completely different texture.
Frequently Asked Questions
Where do I find fresh rice noodles?
Asian supermarkets β they're sold in vacuum-packed sheets or pre-cut strips in the refrigerated section.
Why are my noodles sticking and clumping?
The wok isn't hot enough, or you used too little oil. Also, separate the noodles at room temperature before cooking.
Can I use dried rice noodles?
The result is different but acceptable. Soak dried wide rice noodles in hot water for 30 minutes until pliable. The texture won't be as silky.
Serving Suggestions
Serve immediately β this dish waits for no one. No accompaniments needed, it's a complete dish.
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