Cantonese Beef Noodles - Recipe

Preparation time: 45 minutes
Serves: 4

  • 1kg fresh Stir Fry Hor Fun (flat rice-noodles) – separated/loosened
  • 300g Chinese Broccoli (or 1 bunch of Choy Sum) – chopped to 5 cm lengths
  • 300g Beef Girello (or Beef Skirt or Rump Steak) - thinly sliced
  • 1 big brown onion (or 2 smaller ones)
  • 4 small red shallots sliced
  • 4 teaspoon minced/diced garlic
  • 5 tablespoon corn flour (use 1 tblsp to marinate meat)
  • 2 tablespoon dark soya sauce
  • 2 tablespoon light soya sauce
  • 2 tablespoon Chinese Shaoxing wine
  • 700ml water
  • Salt – to taste
  • Oil for frying
*** You may substitute the Beef with Prawns, Chicken thigh fillets or tender loins.


Part A: Preparing the meat
  • Marinate the meat by adding 1 tablespoon corn flour, light soy, Shaoxing wine and oil, and a pinch of salt
  • Mix evenly and leave to sit for 10 minutes while you loosen the noodles
  • Heat the wok for 30 seconds on high heat 
  • Drizzle a tablespoon of oil into the wok and wait till it is smoking hot
  • Put the meat into the wok and spread evenly over the whole wok quickly.
  • Sear and quickly fry till fragrant and remove from wok immediately (leave the meat slightly pink)
  • Wash the wok and dry before proceeding to the next stage.

Part B: Preparing the Hor Fun (noodles)
  • Drizzle some oil into a hot wok (smoking hot)
  • Put a handful of Hor Fun (literally) into the wok
  • Drizzle a little dark soy onto the noodles
  • Toss/stir gently to coat the noodles and sauteed
  • Remove noodles from wok when they are slightly blistered and fragrant
  • Repeat all steps above till all the noodles are done

Part C: Preparing the sauce
  • Fry the sliced shallots and garlic till golden with one tablespoon of oil
  • Add sliced brown onions and fry for 1 minute
  • Add water and bring to a boil
  • Add corn flour (pre-desolved in a bit of water, and well stirred just before use) and stir well
  • Add the meat prepared earlier
  • Toss the Chinese Broccoli into the work and turn for 1 minute
  • Add soya sauce, salt and wine to taste. Make the sauce slightly salty to cater for the unsalted noodles.
  • Pour the sauce on top of the noodles in a large serving plate and serve immediately