Friday, October 14, 2005

Beef Noodle

I love to eat beef hor fun. It is not really difficult to make and not only it is versatile, but a great one dish meal too - you can add seafood, chicken and lots and lots of vege. For this version, I used rice spaghetti which is like laksa noodle but slightly slimmer. My initial plan was to use hor fun, but was too tired to get fresh ones from the market ... heh

I would like thank Gina from KC for introducing to me the use of potato starch as thickening agent instead of cornflour :-) I find the result is better than using the latter.


200gm-300gm beef slices (get the one for stir fry)
1 packet rice spaghetti, boiled till cooked and drained well (you can replace this with fresh hor fun/yellow noodles/bee hoon)
chye sim/cabbage/carrot, cut according to your liking
800ml-1ltr water
2 chicken stock cube
3 cloves garlic, minced
1 egg, lightly beaten
2-3 tbsp potato starch mix with water to make it into a paste
2 tbsp oil
salt to taste

Beef seasoning
1-1.5 tbsp worchestershire sauce
1 tbsp dark soya sauce, you can put less or more if you like
1 tsp sesame oil

Noodle seasoning
2-3 tbsp dark soya sauce
2 tbsp oil

1. Marinate beef with beef seasoning for about 30mins or longer
2. Heat oil in the wok, add cooked noodles/hor fun/bee hoon/yellow noodles and noodle seasoning and stir fry till they are coated with oil and seasoning, put it aside
3. Add 2 tbsp oil to the same wok, add minced garlic and stir fry till fragrant but not burnt
4. Add beef and stir fry till cooked, once cooked remove beef and place it on top of the prepared noodles
5. Add water and chicken cube (you can use chicken stock also) and let it simmer
6. Once simmer, add vege and stir till the vege are half done
7. Lower heat, put 2-3 tbsp of potato starch mix and stir the gravy, if not thick enough add a little bit more starch mix
8. Pour beaten egg and stir it to thread it, add salt to taste
9. Let the gravy simmer and pour over the prepared noodle with beef
10.Serve hot with pickled green chillies


fooDcrazEE said...

Zu, slice some ginger and fried them with lil bit of sesame oil. Add in marinated beef and fried till half cook. better if u add a lil corn/potato starch when marinating the beef. The beef will be more tender. Chuck the white part of spring onion and sauteed. Add in stock and other ingredient, bring to a boil, season. Just before u served, add in egg ( egg will be just cook and runny ) and green part of spring onion. Delish!

Zurynee said...

thanks foodcrazee, will give you suggestion a try :)

fooDcrazEE said...

welcome ZU. got any nice recipe for mum to be ? me wife just.....miscarriage. Ada petua ke ?

YP said...

Lovely recipe. May I know if potato starch is the same as sweet potato starch. Thank you.

spots said...

thanks for this recipe - looks really easy and i'll defnitely try it out` :)

Zurynee said...

foodcrazee I am very sorry to hear that. I don't have any petua but I believe rest is very important and eat food that are not too cooling. Pray that your wife will recover soon :)

YP I don't think so they are the same.

spotsYou are welcome :)

Nis said...

Hi Zu, Can I use beef stock instead of chicken stock? Apparently my in-laws do not eat chicken and thus a headache to cook when they pay me a visit.

Gina said...

zu, thanks for the compliment. Luckily I learnt this from my late FIL before he pass away some years back. one suggestion to cook beef till really tender. marinate as per your recipe, then when the chicken stock is boiling, put marinated beef into a sieve and lower it into the boiling steam boat..! for about 2 to 3 mins. remove. when you finished cooking the thick gravy, then add beef slices to serve.

Zurynee said...

Nis yes definitely :)

Gina thanks for tip :)

Aimai said...


How many servings does your receipe serve to?


Zurynee said...

Hi aimai,

This is good for 4 pple.