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Recipe: Beef Hor Fan

A combination of tender beef fillet cooked in oyster and soya sauces, ginger and spring onions served on a bed of lightly fried flat rice noodles. The delicious sauce in this dish is thickened with cornflour which coates and flavours the noodles. A Chinese kitchen tip of adding a little bicarbonate of soda to the marinade helps tenderise meat. This quick recipe is a perfect supper dish.


170g beef steak (thinly sliced)
125g flat rice noodles (dry weight)
1 tsp chopped garlic
113g beansprouts
2 tbsp vegetable oil
1 inch fresh ginger (sliced)
100g Pak Choi or Choi Sum (blanched)
2 spring onions (cut into 3cm lengths)
1 tsp Wing Yip Light Soya Sauce
1 tbsp water
Wing Yip Sesame oil (to garnish)

juice from 1 Tbsp grated ginger
1 heaped tsp cornflour
1 tsp vegetable oil
1 tsp Wing Yip Light Soya Sauce
1/2 tsp bicarbonate of soda

1 tsp Wing Yip Light Soya Sauce
170ml beef or chicken stock
1 tsp Wing Yip Oyster or Mushroom sauce
1/4 tsp sugar
1/2 tsp Wing Yip Dark Soya Sauce
2 tsp cornflour

Cooking Method

Serves 2

Slice the beef thinly across the grain and allow to marinate for approximately 20 minutes.

Soak the rice noodles in tepid water for 20 minutes.

Heat a wok, add 1 Tbsp of oil and add the rice noodles and chopped garlic.

Fry the noodles quickly with 1 tsp light soya sauce and 1 Tbsp of water.  You may need more water if the noodles start to stick together.

Then add the beansprouts and fry for a further minute.  Remove from the heat while the beansprouts are still crispy and place on a flat serving plate.  Keep warm.

Meanwhile blanch the pak choi or choi sum.  Drain and place on the fried noodles.

Wipe the wok clean and heat up 1 Tbsp oil and fry the sliced ginger.

Add the sliced beef and stir fry quickly.  

Next add the sauce mix and when the sauce thickens it is ready

Sprinkle a few drops of sesame oil over the sauce and stir well.

Spoon the beef in sauce over the fried rice noodles and serve immediately.