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Chinese
Beef Ho Fun Noodles
Beef ho fun combines broad rice noodles, thin beef and crisp greens in a savoury stir-fry. The noodles should remain wide and mostly intact, with sauce spread evenly over their surfaces. Controlled batch size helps the beef brown without tearing the noodles.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Fresh rice noodles may need gentle loosening according to the packet before cooking. Slice beef across the grain and keep the sauce ready. Bean sprouts must be cooked thoroughly, even when a crisp texture is desired.
Cook beef and firmer greens in stages, then combine with loosened noodles. Lift and fold using broad utensils instead of chopping through the strands. Add sauce around the pan and toss only until distributed and heated through.
Broken noodles may be too cold, too soft or handled roughly. A gummy finish can come from excess starch and reduction. If the pan steams heavily, cook a smaller portion rather than extending the cooking until everything becomes soft.
About This Recipe
Beef ho fun combines broad rice noodles, thin beef and crisp greens in a savoury stir-fry. The noodles should remain wide and mostly intact, with sauce spread evenly over their surfaces. Controlled batch size helps the beef brown without tearing the noodles.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Noodle saucepan
- ✓ Colander
- ✓ Wok
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Marinate the beef: Mix beef with cornflour, water, white pepper and one spoonful of light soy; rest for 15 minutes.
- Separate the noodles: Gently loosen the fresh rice noodles by hand; if chilled and firm, warm them briefly without making them wet.
- Sear the beef: Heat a wok until smoking, add half the oil and cook the beef in a single layer until browned but still slightly underdone; remove.
- Char the noodles: Add remaining oil and noodles, leave them undisturbed for short intervals, then turn carefully to develop wok colour without breaking them.
- Season: Add garlic, Chinese broccoli, light soy, dark soy, oyster sauce and sesame oil; toss with a broad spatula.
- Finish: Return the beef, fold in bean sprouts and spring onion, and cook only until hot and glossy so the sprouts remain crisp.
Chef Notes & Tips
Use very fresh noodles and turn them with a lifting motion; vigorous stirring breaks ho fun into small pieces.
Ingredient choices: Fresh rice noodles may need gentle loosening according to the packet before cooking. Slice beef across the grain and keep the sauce ready. Bean sprouts must be cooked thoroughly, even when a crisp texture is desired.
Cooking control: Cook beef and firmer greens in stages, then combine with loosened noodles. Lift and fold using broad utensils instead of chopping through the strands. Add sauce around the pan and toss only until distributed and heated through.
If something goes wrong: Broken noodles may be too cold, too soft or handled roughly. A gummy finish can come from excess starch and reduction. If the pan steams heavily, cook a smaller portion rather than extending the cooking until everything becomes soft.
Ingredient Substitutions
- ↔ Fresh ho fun → dried wide rice noodles prepared until just tender
- ↔ Beef → sliced chicken thigh or firm tofu
- ↔ Chinese broccoli → broccolini
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve immediately with beef, noodles and greens evenly portioned. Avoid leaving the dish covered in the wok, where trapped steam changes the texture.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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