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How to Make Singaporean Beef Hor Fun Rice Noodles Asian Cooking Recipe Cuisine
Recipe Makes for 3-4 Servings:
250 g (8 oz) tender sirloin beef
2 tablespoons rice wine
1½ tablespoons finely minced fresh ginger root
1 teaspoon ground black pepper
2 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons cornstarch
4 tablespoons oil
500 g (1 lb) fresh flat rice noodles (hor fun) or kway teow or 250 g (8 oz) dried rice stick noodles, soaked in water for 15 minutes until soft, then drained
2 tablespoons dark soy sauce
2/3 cup (150 ml) water
3 green onions (scallions), sliced into short lengths
Directions:
Slice the beef into thin strips. Mix with the rice wine, ginger, pepper, oyster sauce and sesame oil. Set aside to marinate, covered and refrigerated, for at least 20 minutes and up to 3 hours. When ready to cook, mix the cornstarch into the beef.
Heat 3 tablespoons of the oil in a wok over high heat until smoking and quickly stir-fry the noodles with the dark soy sauce for 2 minutes, tossing vigorously, until slightly browned. Remove from the wok.
Add the remaining oil to the wok and fry the beef for 2 minutes. Add the water and return the noodles to the wok. Fry for 1 more minute, then add the green onions and toss well for 30 seconds to wilt them.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
250 g (8 oz) tender sirloin beef
2 tablespoons rice wine
1½ tablespoons finely minced fresh ginger root
1 teaspoon ground black pepper
2 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons cornstarch
4 tablespoons oil
500 g (1 lb) fresh flat rice noodles (hor fun) or kway teow or 250 g (8 oz) dried rice stick noodles, soaked in water for 15 minutes until soft, then drained
2 tablespoons dark soy sauce
2/3 cup (150 ml) water
3 green onions (scallions), sliced into short lengths
Directions:
Slice the beef into thin strips. Mix with the rice wine, ginger, pepper, oyster sauce and sesame oil. Set aside to marinate, covered and refrigerated, for at least 20 minutes and up to 3 hours. When ready to cook, mix the cornstarch into the beef.
Heat 3 tablespoons of the oil in a wok over high heat until smoking and quickly stir-fry the noodles with the dark soy sauce for 2 minutes, tossing vigorously, until slightly browned. Remove from the wok.
Add the remaining oil to the wok and fry the beef for 2 minutes. Add the water and return the noodles to the wok. Fry for 1 more minute, then add the green onions and toss well for 30 seconds to wilt them.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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