Learn . Laugh . Eat

Black Bean Beef Hor Fun

Prep: 15

Cook: 10

Have some fun trying out our delicious Beef Hor Fun recipe!

150g Fresh / Dried Hor Fun noodles

200g rump steak

2 teaspoons fresh black beans

1 cube ginger

2 cloves garlic

Pinch of salt

1 onion

1 pepper

The Marinade

Sesame oil

1 teaspoon sugar

1 pinch Chinese 5 spice

2 tablespoons light soy sauce

1 shot rice wine

1 tablespoon corn flour

The Sauce

1-2 tbsp Oyster Sauce

Dark Soy Sauce

¼ can beer

Sesame oil

Preparation

  1. Soak the dry noodles in boiling water for 7-8 minutes (or until fully lost packet shape and each noodle strand is separate and softened)

  2. Mix 2-3 tbsp oil into the noodles whilst still hot

  3. Finely chop the garlic and place in a small prep bowl

  4. Add the black beans and a pinch of salt to the garlic and crush using the end of a teaspoon

  5. Finely slice the fresh ginger and place in a small prep bowl

  6. Finely slice the meat and place in a bowl with the marinade ingredients and massage well, ensuring you add the corn flour last

  7. Dice the onion and pepper and place in a small prep bowl

Cooking

  1. Heat 2 tablespoons vegetable oil in a wok to high heat

  2. Add the noodles and fry, separating with a pair of chopsticks, and adding a splash of water

  3. Once cooked remove from the wok and keep warm

  4. Add oil to the wok and when smoking hot, add the onions and peppers

  5. Once they have slightly softened, add the ginger

  6. Turn the heat back up to high and add the marinated meat to the wok.

  7. Once the meat starts to brown, add the black bean mixture and stir fry for 1-2 minutes

  8. Now add roughly 2 tablespoons oyster sauce, a dash of dark soy sauce and the beer

  9. Bring to a vigorous boil and stir fry until the sauce thickens (2-3 minutes)

Serving

  1. Serve the black bean beef over the noodles and garnish with sesame oil, finely chopped coriander and spring onion

150g Fresh / Dried Hor Fun noodles

200g rump steak

2 teaspoons fresh black beans

1 cube ginger

2 cloves garlic

Pinch of salt

1 onion

1 pepper

The Marinade

Sesame oil

1 teaspoon sugar

1 pinch Chinese 5 spice

2 tablespoons light soy sauce

1 shot rice wine

1 tablespoon corn flour

The Sauce

1-2 tbsp Oyster Sauce

Dark Soy Sauce

¼ can beer

Sesame oil


Preparation

  1. Soak the dry noodles in boiling water for 7-8 minutes (or until fully lost packet shape and each noodle strand is separate and softened)

  2. Mix 2-3 tbsp oil into the noodles whilst still hot

  3. Finely chop the garlic and place in a small prep bowl

  4. Add the black beans and a pinch of salt to the garlic and crush using the end of a teaspoon

  5. Finely slice the fresh ginger and place in a small prep bowl

  6. Finely slice the meat and place in a bowl with the marinade ingredients and massage well, ensuring you add the corn flour last

  7. Dice the onion and pepper and place in a small prep bowl

Cooking

  1. Heat 2 tablespoons vegetable oil in a wok to high heat

  2. Add the noodles and fry, separating with a pair of chopsticks, and adding a splash of water

  3. Once cooked remove from the wok and keep warm

  4. Add oil to the wok and when smoking hot, add the onions and peppers

  5. Once they have slightly softened, add the ginger

  6. Turn the heat back up to high and add the marinated meat to the wok.

  7. Once the meat starts to brown, add the black bean mixture and stir fry for 1-2 minutes

  8. Now add roughly 2 tablespoons oyster sauce, a dash of dark soy sauce and the beer

  9. Bring to a vigorous boil and stir fry until the sauce thickens (2-3 minutes)

Serving

  1. Serve the black bean beef over the noodles and garnish with sesame oil, finely chopped coriander and spring onion
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