Succulent Black Bean Beef Hor Fun

Ingredients

400g fresh hor fun rice noodles, loosened in hot water

350g rump steak, thinly sliced

½ onion, sliced

½ red pepper, sliced

2 spring onions, sliced for garnish

Vegetable oil, for stir frying

The Marinade

1 tablespoon light soy sauce

½ tablespoon sesame oil

Pinch sugar

Pinch five spice

1 tablespoon Shaoxing rice wine

1 teaspoon cornflour

The Black Bean Paste

2 tablespoons fermented black beans, rinsed and lightly crushed

1 thumb-size piece ginger, finely chopped

2 cloves garlic, finely chopped

The Sauce

1 to 2 tablespoons oyster sauce

Splash dark soy sauce

¼ bottle beer

Drizzle sesame oil

PREPARATION

Method

1. Marinate the Beef

Place the sliced beef into a bowl.

Add light soy sauce, sesame oil, sugar, five spice and Shaoxing rice wine.

Mix thoroughly.

Add cornflour and massage until the marinade becomes slightly creamy. Leave to rest while

preparing the remaining ingredients.

2. Prepare the Black Bean Paste

Rinse the fermented black beans lightly to remove excess salt.

Mix with chopped ginger and garlic.

Use the back of a spoon to lightly crush the beans into a coarse paste.

3. Prepare the Sauce

In a bowl combine oyster sauce, dark soy sauce and beer.

Add a drizzle of sesame oil and stir well.

Set aside ready to pour into the wok.

COOKING

4. Heat the Hor Fun

Heat a wok over high heat until smoking.

Add a drizzle of oil and gently place the hor fun into the wok.

Do not press into the noodles too aggressively.

Add a small splash of the prepared sauce or a little water to help separate the noodles.

Use a gentle back and forward motion to loosen them without breaking.

Once separated and heated through, remove and place onto serving plates.

5. Stir Fry the Beef and Vegetables

Reheat the wok until smoking hot. Add oil.

Add sliced onion and stir fry briefly. Push to the back.

Add red pepper and fold through. Do not overcook.

Create space in the centre of the wok and add the beef.

Allow the beef to sear on one side before turning.

Once lightly caramelised, fold the vegetables back through.

Add the black bean paste and stir fry briefly so the ginger and garlic hit the heat.

Pour the sauce around the edge of the wok.

Allow it to bubble and thicken slightly from the cornflour in the marinade.

Cook only until the beef is just done and still succulent.

6. Assemble

Spoon the black bean beef and vegetables over the hor fun.

Pour over the remaining glossy sauce.

Garnish with sliced spring onions.

Serve immediately.

School of Wok Tips

• Rinse fermented black beans lightly to control saltiness.

• Keep the wok smoking hot before adding beef for proper searing.

• Do not overwork hor fun or they will break apart.

• Cook the beef quickly and remove from heat while still tender.

FAQs

What are fermented black beans?

They are salted, fermented soybeans used in Cantonese cooking for deep savoury flavour.

Why add beer to the sauce?

Beer adds maltiness and helps loosen the sauce while enhancing the black bean flavour.

Why are my hor fun breaking?

They are delicate. Use high heat and gentle movement rather than aggressive stirring.