Beef Ho Fun is one of my ultimate comfort foods to go to.
The squidgy, soft noodles and the salty beef that has that slightly charred flavour which only a really hot wok can give you. If you ask me I am a dry ho fun kind of girl. I have never been a big fan of ho fun in black bean sauce or any sauce for that matter. For me it's all about a splash of soy and oyster sauce. Just enough to coat everything.
We always have rice sticks in the house, for those evenings when you just can't be bothered to cook up anything complicated or don't have enough in the fridge. Ho fun is so versatile, you can use any kind of veg or meat as long as you have the soy sauce, the oyster sauce and some garlic.
The best thing about this is you can use leftover roast beef, roast chicken, roast pork or any other meat. (I see a leftover trend happening here ;))
I blogged a ho fun recipe a little while back, where we just used sirloin steak, peppers, mushrooms, spinach and onions. This time round we went for leftover roast beef, spring onions and courgette. Delicious, either way!
Hope you are all enjoying the first few days of the new year and have stuck to all your resolutions so far (I haven't :P)
Lots of love,
PREPARATION > 10 mins
COOK 15 mins
- 200g rice sticks (cooked to instructions - make sure to keep a bit of the water in the pot if you are cooking your noodles in advance, as they will stick otherwise. I usually start cooking them when I start making the beef, so everything is done at the same time)
- 250g beef steak or any leftover roast meat (at room temperature), sliced
- 1 garlic clove, finely chopped
- 1 3cm piece of ginger, peeled and finely sliced
- 1 courgette, sliced
- 3 spring onions, sliced
- 3 tbsp oyster sauce
- 2 tbsp of light soy sauce
- a dash of dark soy sauce (optional - for colour)
- 25ml shaoxing wine (optional)
- rapeseed or vegetable oil
- Sesame oil to serve (optional)
- Heat some rapeseed or vegetable oil in a wok or large pan until very hot.
- Add the beef and fry until it starts to brown. It is very important that your wok is hot and the meat not cold, otherwise it will start to stew.
- The meat might start to catch a little (which is good - that's where all the flavour is). Add the shaoxing wine to deglaze the wok and try to scrape off any brown bits using a spatula. If you're not using wine just add a splash of water.
- After a couple of minutes add the oyster sauce and stir until the meat is coated. Add the soy sauce, ginger, garlic and vegetables and fry for about five minutes.
- Now mix in your noodles and keep stirring until everything is well combined, and the noddles are covered in the sauce. If it’s still too dry for you add a bit more soy sauce.
- Serve hot with a drizzle of sesame oil and chili sauce.