Happy New Lunar Year! What is more appropriate than a beef Chinese dish to celebrate the year of the ox?! We tasted dry Beef Hor Fun (knows also as Beef Chow Fun) by ordering take away in a Pan-Asian restaurant in London, probably looking for Thai food to then find out this is Chinese. We fell in love with it, and now we make it at home every once and then (so it can be made gluten-free, as it is rich in soy sauce). It’s so delicious and rich in umami, leaving you very satisfied after your meal. It’s a must try.
The tricks:
- work with a very hot wok or pan to try to replicate the “wok hei” (I actually use a stainless steel pan – yes yes I don’t have a wok, don’t’ judge);
- slice your beef very thinly and across the grain. To do that, work with a sharp knife and place it on top of the beef at as low as an angle as you can, almost running parallel to the beef steak;
- do all your prep in advance: this will go very quickly and with a hot pan screaming for attention.
Products Suggestions for Beef Chow Fun (these are all gluten-free)
Amazon links below to some of the products I use for this recipe, all of them gluten-free (as an Amazon Associate I earn from qualifying purchases).
Dry Beef Hor Fun / Beef Chow Fun
Rich in soy sauce and umami, Dry Beef Hor Fun is delicious and will leave you very satisfied. Next time you crave Chinese or even Thai take away, make this instead! Easy to make gluten-free, with gluten-free soy sauce.
Ingredients
- 250g Flank steak (or Sirloin, or Bavette), sliced very thinly
- 180g Hor Fun noodles, already cooked (or other rice noodles, I use organic wide brown rice noodles by Clearspring, which are also GF)
- Half a medium onion, chopped
- 2-3 stalks of green onion, thinly sliced
- 2 cloves of garlic, thinly diced
- Soy Bean sprouts to taste
- Canola oil (or other frying oil)
- Chilli oil (optional)
- Ingredients for the Beef Marinade
- 1 to 2 tbsp of soy sauce*
- 1 tsp oyster sauce* or fish sauce
- 3-4 tbsp of water
- 1 tbsp of cornstarch
- 1 tsp sesame oil
- Ingredients for the noodles seasoning
- 1 tbsp soy sauce*
- 1 tsp oyster sauce or fish sauce
- 1 tbsp black sweet vinegar (or, surprise surprise, balsamic vinegar)
- 1 tbsp shaoxing wine (optional)
- *choose a GF brand or tamari sauce to make it gluten-free
Directions
- Step 1 Mix the beef with the marinade ingredients and let sit refrigerated for between 15 min and a few hours.
- Step 2 Get the pan extremely hot! Add a few tbsp of canola oil and carefully fry the beef, keeping the pan very hot and moving it around to avoid burning it. After a couple of minutes, set the beef aside.
- Step 3 Add a little splash of oil and throw the noodles in, add the noodles marinade and saute for a minute. Set noodles aside.
- Step 4 Add a bit more oil and sauté the onions and the white parts of the spring onions for a few minutes. Then add the garlic and soy bean sprouts and sauté a couple of minutes more.
- Step 5 Finally add back the meat and noodles to the pan, combine well and warm through. Plate, sprinkling the greens of the spring onions on top and serve with chilli oil on the side.
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