Beef Ho Fun Noodles
Beef Ho Fun Noodles
Ingredients
For the Beef Marinade
- 500 grams lean flank steak, thinly sliced
- 2 teaspoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
For the Sauce
- 1 teaspoon sesame oil
- 2 1/2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons coconut sugar
- 1 tablespoon Shaoxing wine, (Chinese cooking wine)
- 3 tablespoons water
For the Stir Fry
- 1 tablespoon avocado oil
- 1 tablespoon ginger paste
- 1 brown onion, thinly sliced
- 5 cloves garlic, minced
- 600 grams fresh rice noodles, (or 220g dried rice noodles)
- 4 cups Chinese broccoli, chopped (stems and leaves separated)
- 1 cup bean sprouts
- 1/2 cup spring onions, sliced
- as needed chili oil, optional
- as needed chili flakes, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 2 teaspoons sesame oil, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon white pepper, 1 tablespoon cornstarch, and 1 teaspoon baking soda. Mix well to ensure the beef is evenly coated. Let the beef marinate for 15 minutes.
⏱️ 5 min
- 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together 1 teaspoon sesame oil, 2 1/2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, 2 teaspoons coconut sugar, 1 tablespoon Shaoxing wine, and 3 tablespoons water until well combined.
⏱️ 5 min
- 3
Separate fresh rice noodles to prevent sticking, or prepare dried rice noodles according to package instructions (usually by soaking in hot water until pliable, then draining).
⏱️ 10 min
- 4
Heat a large wok or pan over high heat until smoking. Add a small amount of avocado oil if needed. Sear the marinated beef in batches to avoid overcrowding the pan. Cook for 2-3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping. Remove the seared beef from the pan and set aside.
⏱️ 5 min
- 5
Reduce the heat to medium-high. Add 1 tablespoon avocado oil to the pan, then add the thinly sliced brown onion, ginger paste, and minced garlic. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the Chinese broccoli stems to the pan and cook for 2 minutes. Then add the Chinese broccoli leaves and cook for a further 1-2 minutes until wilted. Remove the cooked vegetables from the pan and set aside with the beef.
⏱️ 3 min
- 7
Increase the pan heat back to high. Add the prepared rice noodles to the hot pan and let them sit undisturbed for 30 seconds to lightly char. Gently toss the noodles, being careful not to break them.
⏱️ 1 min
- 8
Pour the prepared sauce over the noodles and cook for 1 minute, tossing gently until the noodles are evenly coated.
⏱️ 1 min
- 9
Return the seared beef and cooked vegetables to the pan with the noodles. Toss for 1-2 minutes until everything is glossy and well combined.
⏱️ 2 min
- 10
Add the bean sprouts and sliced spring onions in the final 30 seconds of cooking, tossing quickly to incorporate. Serve immediately, with chili oil and chili flakes if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Ho Fun Noodles
For the Beef Marinade
- 500 grams lean flank steak, thinly sliced
- 2 teaspoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
For the Sauce
- 1 teaspoon sesame oil
- 2 1/2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons coconut sugar
- 1 tablespoon Shaoxing wine, (Chinese cooking wine)
- 3 tablespoons water
For the Stir Fry
- 1 tablespoon avocado oil
- 1 tablespoon ginger paste
- 1 brown onion, thinly sliced
- 5 cloves garlic, minced
- 600 grams fresh rice noodles, (or 220g dried rice noodles)
- 4 cups Chinese broccoli, chopped (stems and leaves separated)
- 1 cup bean sprouts
- 1/2 cup spring onions, sliced
- as needed chili oil, optional
- as needed chili flakes, optional
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 2 teaspoons sesame oil, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon white pepper, 1 tablespoon cornstarch, and 1 teaspoon baking soda. Mix well to ensure the beef is evenly coated. Let the beef marinate for 15 minutes.
⏱️ 5 min - 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together 1 teaspoon sesame oil, 2 1/2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, 2 teaspoons coconut sugar, 1 tablespoon Shaoxing wine, and 3 tablespoons water until well combined.
⏱️ 5 min - 3
Separate fresh rice noodles to prevent sticking, or prepare dried rice noodles according to package instructions (usually by soaking in hot water until pliable, then draining).
⏱️ 10 min - 4
Heat a large wok or pan over high heat until smoking. Add a small amount of avocado oil if needed. Sear the marinated beef in batches to avoid overcrowding the pan. Cook for 2-3 minutes until browned and slightly charred, letting it sit undisturbed for 1 minute before flipping. Remove the seared beef from the pan and set aside.
⏱️ 5 min - 5
Reduce the heat to medium-high. Add 1 tablespoon avocado oil to the pan, then add the thinly sliced brown onion, ginger paste, and minced garlic. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the Chinese broccoli stems to the pan and cook for 2 minutes. Then add the Chinese broccoli leaves and cook for a further 1-2 minutes until wilted. Remove the cooked vegetables from the pan and set aside with the beef.
⏱️ 3 min - 7
Increase the pan heat back to high. Add the prepared rice noodles to the hot pan and let them sit undisturbed for 30 seconds to lightly char. Gently toss the noodles, being careful not to break them.
⏱️ 1 min - 8
Pour the prepared sauce over the noodles and cook for 1 minute, tossing gently until the noodles are evenly coated.
⏱️ 1 min - 9
Return the seared beef and cooked vegetables to the pan with the noodles. Toss for 1-2 minutes until everything is glossy and well combined.
⏱️ 2 min - 10
Add the bean sprouts and sliced spring onions in the final 30 seconds of cooking, tossing quickly to incorporate. Serve immediately, with chili oil and chili flakes if desired.
⏱️ 1 min