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How to Make Stir-Fried Beef Hor Fun: A Comprehensive Guide

Stir-fried beef hor fun (干炒牛河) is a Cantonese classic loved for its wok hei, tender beef, and silky rice noodles. Mastering this dish requires precision in ingredients, heat control, and technique. Here’s a step-by-step guide.

Ingredients: 250g beef sirloin, sliced thin and marinated in soy sauce, sesame oil, and cornstarch; 400g dried rice hor fun, soaked until soft; 2 cups bean sprouts; 1 small onion, julienned; 3 cloves garlic, minced; 2-3 stalks chive, cut into 2-inch pieces. Seasonings: light soy sauce, dark soy sauce (for color), oyster sauce, white pepper, and a pinch of sugar.

Steps:

1. Prep: Soak hor fun in warm water for 20 minutes, then drain. Mix beef marinade and set aside.

2. Wok Hei Key: Heat a wok over high flame until smoking. Add 2 tbsp oil, stir-fry beef for 30 seconds, then remove.

3. Stir-Fry: Add more oil, sauté garlic and onion until fragrant. Toss in hor fun, breaking up clumps. Add light/dark soy sauce and oyster sauce, stir-fry vigorously.

4. Combine: Return beef, add bean sprouts and chives. Season with white pepper and sugar. Stir-fry for 1-2 minutes until noodles are slightly charred and ingredients are evenly coated.

Tips: Use high heat for "wok hei" (breath of the wok). Don’t overcrowd the wok. Serve immediately for the best texture. Enjoy this savory, satisfying dish with a side of chili sauce!