Beef Hor Fun

45 minutes



Beef Hor Fun with a popular zi char dish that many of us will always remember. Thinly sliced beef, tasty gravy over smooth rice noodles, that slightly charred taste, yummmm.
Firstly, marinate the thinly sliced beef coat it in with egg white to give it a velvety texture when searing it. We used Borges Classic Olive Oil which is great for stir frying the hor fun on the heated wok as it made from a refined blend of pure olive oil, flavouring the gravy with XO sauce and black bean paste and thickening it before scoop over and serve it served piping hot!
Dig in to a tasty classic!
#themeatmensg #simple #delicious #borgesclassicoliveoil #horfun #classic #zichar

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Adjust Servings
400g rice noodles / hor fun
1tsp dark soy sauce
1tbsp sesame oil
3tbsp Borges classic olive oil
250g sliced beef (tenderloin, rump, flank)
1tbsp sesame oil
1tbsp Hua Tiao wine
½tsp white pepper powder
½tsp salt
2tbsp corn flour
1egg white
3tbsp Borges classic olive oil
500ml beef stock
1tbsp oyster sauce
1tbsp Hua Tiao wine
1tsp sugar
½tsp white pepper powder
1tbsp minced garlic
1to 2 tbsp black bean paste (Adjust to taste and brand)
1tbsp XO Sauce
5stalks Chye Sim
3tbsp corn flour mix with water



Thinly slice beef. Marinate beef with salt, pepper, sesame oil, corn flour, chinese cooking wine and egg white, for at least 20 minutes.
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In a bowl, mix Hor Fun with dark soy and sesame oil.
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In a wok heat 3 tbsp Borges classic olive oil at medium high heat, stir fry Hor Fun until lightly charred and set aside.
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Heat anyother 3 tbsp Borges classic olive oil on medium high heat, sear the marinated beef until about 60% cooked and set aside.
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Add minced garlic to the same wok, stir fry until fragrant. Add in XO sauce and black bean paste, stir fry until fragrant.
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Deglaze wok with Hua Tiao wine. Add in stock and remaining seasoning. Bring to boil and let it simmer for about 3 minutes.
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Add in Chye Sim, Thicken gravy with cornflour solution. Add in seared beef slices and mix well.
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Spoon gravy over Hor Fun and serve.
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