Beef Hor Fun

Who hates cleaning up? 🤚🤚🤚Us too! But to make good food, it all starts with a clean pan.
Using Mama Royal Natural Dishwashing Liquid, we washed with our bare hands (no gloves needed) and wiped the pan clean! It’s suitable for sensitive skin and doesn’t irritate our hands.
Psst, it’s also made using bio-degradable and 100% plant-based ingredients, and does not use harsh chemicals – great for your skin and the planet!
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Adjust Servings
500g Beef flank slices
1tbsp Light soy sauce 
1Egg white
Sugar to taste
1tsp Baking soda
2tbsp Shaoxing wine
2tbsp Cornstarch solution
300g Hor fun
1tbsp Light soy sauce
1tbsp Dark soy sauce
150g Bean sprouts
150g Choy sum
Gravy for Hor fun:
3cloves of garlic (minced)
25g Black bean
2tbsp Oyster sauce
1tbsp Light soy sauce
1tbsp Dark soy sauce
2tsp Fish sauce
600ml Chicken stock
3tbsp Shaoxing wine
2tbsp Cornstarch solution
1Egg (beaten)



Marinate beef slices with soy sauce, egg white, sugar, baking soda, shaoxing wine & corn starch solution, and massage mixtures until well absorbed. Chill for 30 minutes.
Mark as complete

Pour in soy sauce & dark soy sauce onto the hor fun directly. Use your hand to mix well gently to prevent breakage and get ready to pan fry the hor fun.
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In a pan with some oil, pan fry the hor fun until charred, set aside. Toss a handful of bean sprouts, quick toss and set aside.
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In the same pan, quickly shallow fry the beef slices until half 70% cooked, dish up and set aside.
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In the pan, stir fry the garlic until fragrant, add in black beans and continue to stir fry until fragrant.
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Pour in the oyster sauce, black sauce, light sauce, fish sauce & chicken stock, stir to mix well.
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Add in choy sum & bean sprouts & continue to cook for a few seconds. Add in beef slices, pour in cornstarch solution to thicken gravy.
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Pour in Shaoxing wine and stir in beaten egg.
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Pour gravy over hor fun & serve hot!
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