{"id":13423,"date":"2018-07-28T01:30:41","date_gmt":"2018-07-27T17:30:41","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13423"},"modified":"2018-11-09T11:49:07","modified_gmt":"2018-11-09T03:49:07","slug":"beef-hor-fun","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/beef-hor-fun\/","title":{"rendered":"Dry-Fried Beef Hor Fun (\u5e72\u7092\u725b\u6cb3)"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-13459 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-5x7.jpg\" alt=\"Dry-Fried Beef Hor Fun \uff08\u5e72\u7092\u725b\u6cb3) Recipe - Step by step photos and recipe video tutorial by The Burning Kitchen\" width=\"680\" height=\"952\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-5x7.jpg?v=1592144251 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-5x7-600x840.jpg?v=1592144251 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-5x7-214x300.jpg?v=1592144251 214w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-5x7-486x680.jpg?v=1592144251 486w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>There are 2 secrets to really good Beef Hor Fun, and they all have to do with &#8216;wok hei&#8217;, a slightly charred and caramelized flavour, which is achieved through cooking the dish over very high heat. Professionals have specially made large commercial stoves with 2 rings of fire to give them the heat needed, but at home, this can be tricky. Here&#8217;s the 2 secrets to wok hei at home!<\/p>\n<ol>\n<li><strong>Use Black Vinegar<\/strong> to gives the Hor Fun an added &#8216;Wok Hei&#8217; and `a very flavorful burnt taste.<\/li>\n<li><strong>Ensure the pan is smoking hot<\/strong> before adding the oil and frying the Hor Fun.<\/li>\n<\/ol>\n<p>Try it out and see how it goes!<\/p>\n<h4><img decoding=\"async\" class=\"alignnone wp-image-13456 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16.jpg\" alt=\"Dry-Fried Beef Hor Fun \uff08\u5e72\u7092\u725b\u6cb3) Recipe - Step by step photos and recipe video tutorial by The Burning Kitchen\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16.jpg?v=1592144252 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-600x338.jpg?v=1592144252 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-300x169.jpg?v=1592144252 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-480x270.jpg?v=1592144252 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h4>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li>Of course,\u00a0<strong>the &#8216;wok hei&#8217; flavour of this dish\u00a0<\/strong>always is a highlight! It is tricky to achieve at home, but having &#8216;wok hei&#8217; will elevate the taste of the dish.<\/li>\n<li><strong>The beef is also very tender<\/strong> in this dish! See the tips on how to prep and cook tender beef.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE DRY FRIED BEEF HOR FUN?\u00a0<\/span><\/h1>\n<p>Wash beef and cut into slices by across the grain of the meat.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-13478 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-1-e1536550895510.jpg\" alt=\"Slice of beef cut with grain and another slice of beef cut against the grain\" width=\"680\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-1-e1536550895510.jpg?v=1592144247 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-1-e1536550895510-600x337.jpg?v=1592144247 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-1-e1536550895510-300x169.jpg?v=1592144247 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-1-e1536550895510-480x270.jpg?v=1592144247 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Marinate the beef in the marinade ingredients while preparing the rest of the ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13472 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-7-e1536550947640.jpg\" alt=\"Bowl of raw sliced beef being marinated in a glass bowl\" width=\"678\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-7-e1536550947640.jpg?v=1592144248 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-7-e1536550947640-600x335.jpg?v=1592144248 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-7-e1536550947640-300x168.jpg?v=1592144248 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Peel the ginger and cut into slices.\u00a0Remove the head and root ends of the beansprouts, then rinse and drain dry.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13475 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-4-e1536551023839.jpg\" alt=\"Ginger being peeled with a knife\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-4-e1536551023839.jpg?v=1592144247 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-4-e1536551023839-600x335.jpg?v=1592144247 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-4-e1536551023839-300x168.jpg?v=1592144247 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Peel the onion and cut into thin wedges. Wash and cut the spring onion into 5 cm lengths<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13473 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-6-e1536551008624.jpg\" alt=\"Slicing onions into wedges on cutting board\" width=\"678\" height=\"377\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-6-e1536551008624.jpg?v=1592144248 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-6-e1536551008624-600x334.jpg?v=1592144248 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-6-e1536551008624-300x167.jpg?v=1592144248 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Wash the Chye Sim, then separate the leaves from the stems. For the stems, remove the root end and peel off the outer skin which can be quite fibrous, then cut into 5 cm lengths.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13477 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-2-e1536551105591.jpg\" alt=\"Chye sim stems and leaves in a traditional chinese bowl\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-2-e1536551105591.jpg?v=1592144247 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-2-e1536551105591-600x334.jpg?v=1592144247 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-2-e1536551105591-300x167.jpg?v=1592144247 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add 100ml of oil into a wok over high heat, then fry the beef for 1-2 minutes until 80% cooked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13464 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-15-e1536551287159.jpg\" alt=\"Lightly stir-fried beef slices in porcelain plate\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-15-e1536551287159.jpg?v=1592144250 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-15-e1536551287159-600x335.jpg?v=1592144250 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-15-e1536551287159-300x168.jpg?v=1592144250 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>To achieve a wok hei effect, heat up a pan to smoking point, then add in 2 TBsp of the oil used to fry the beef. Add in the Hor Fun, light soy sauce, black vinegar and dark soy sauce.\u00a0Toss the Hor Fun in the wok (or use chopsticks) until it&#8217;s evenly coated with the sauces, and is slightly charred, then transfer to a plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13463 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-16-e1536551313699.jpg\" alt=\"Stir fried flat noodles (hor fun) in a white plate\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-16-e1536551313699.jpg?v=1592144250 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-16-e1536551313699-600x335.jpg?v=1592144250 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-16-e1536551313699-300x168.jpg?v=1592144250 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Heat up 1 TBsp of beef oil in the wok over medium heat, then add in the ginger and chopped garlic and fry until aromatic.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13474 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-5-e1536551330142.jpg\" alt=\"Chopped ginger and garlic stir frying in wok\" width=\"678\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-5-e1536551330142.jpg?v=1592144248 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-5-e1536551330142-600x338.jpg?v=1592144248 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-5-e1536551330142-300x169.jpg?v=1592144248 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-5-e1536551330142-480x270.jpg?v=1592144248 480w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Next add in the sliced onions and chye sim stalks and fry for a minute, then add in the chye sim leaves and 1\/2 tsp of salt (or to taste)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13465 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-14-e1536551350993.jpg\" alt=\"Onions and chye sim stalks stir frying in wok\" width=\"678\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-14-e1536551350993.jpg?v=1592144249 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-14-e1536551350993-600x338.jpg?v=1592144249 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-14-e1536551350993-300x169.jpg?v=1592144249 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-14-e1536551350993-480x270.jpg?v=1592144249 480w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Add back the pre-cooked beef, 1 tsp of dark soy sauce, beansprouts, spring onions and hor fun and fry, mixing well until the beef is cooked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13476 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-3-e1536551417700.jpg\" alt=\"Stir frying beef hor fun ingredients in wok\" width=\"678\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-3-e1536551417700.jpg?v=1592144247 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-3-e1536551417700-600x335.jpg?v=1592144247 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Steps-3-e1536551417700-300x168.jpg?v=1592144247 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/p>\n<p>Transfer to a dish and garnish with some cut chilli (optional).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13456\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16.jpg\" alt=\"plate of Dry-Fried beef hor fun in plate with cut chilli\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16.jpg?v=1592144252 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-600x338.jpg?v=1592144252 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-300x169.jpg?v=1592144252 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-Top-9x16-480x270.jpg?v=1592144252 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use Bentong ginger<\/strong> for a stronger and spicier flavour.<\/li>\n<li><strong>Yellow onion is preferred<\/strong> because of its sweetness.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS\u00a0<\/span><\/h1>\n<ol>\n<li><strong>Use your thumb as a pivot<\/strong> when peeling ginger with a knife to stabilise the knife as you are scraping off the skin.<\/li>\n<li><strong>Wash the Chye Sim with a little salt<\/strong> to get rid of the soil and debris. It helps to separate the stems from the leaves for more even cooking, as they have different cooking times.\u00a0(applies to other leafy vegetables too)<\/li>\n<li><strong>Revive beansprouts by placing in a bowl of cold water<\/strong> and leave in the fridge until they plump up again, if they are starting to dry out.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO PREPARE AND COOK THE BEEF<\/span><\/h1>\n<ol>\n<li><strong>Cut against the grain so that the beef<\/strong> will be more tender. The surface of the slices should have a criss-cross pattern, rather than just in one direction.<\/li>\n<li><strong>Don&#8217;t slice it too thin,<\/strong> otherwise it will not have a nice substantial bite.<\/li>\n<li><strong>Add cornflour to the beef<\/strong> to make it smooth and also to prevent it from being overcooked.<\/li>\n<li><strong>Adding a little water to the beef marinade<\/strong>\u00a0to make the beef more moist and tender.<\/li>\n<li><strong>Cook the beef separately to 80% doneness<\/strong>, and then add it back into the hor fun at the end to complete the cooking process. This will help you avoid overcooking the beef.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO ACHIEVE WOK HEI AT HOME<\/span><\/h1>\n<ol>\n<li><strong>Use Black Vinegar<\/strong> as it gives the Hor Fun an added &#8216;Wok Hei&#8217; and a very flavourful burnt taste.<\/li>\n<li><strong>Ensure the pan is smoking hot<\/strong> before adding the oil and frying the Hor Fun.<\/li>\n<li><strong>Don&#8217;t use too much oil<\/strong> when stir frying beef as oil can lower the heat of the wok.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">DIETARY MODIFICATIONS<\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Replace Oyster Sauce with Mushroom Sauce<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13425\" class=\"wprm-recipe-container\" data-recipe-id=\"13425\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16.jpg?v=1592144251\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16-150x150.jpg?v=1592144251\" class=\"attachment-150x150 size-150x150\" alt=\"Plate of Dry-Fried beef hor fun with cut chilli\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16-150x150.jpg?v=1592144251 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16-300x300.jpg?v=1592144251 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16-100x100.jpg?v=1592144251 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/07\/Beef-Hor-Fun-9x16-320x321.jpg?v=1592144251 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Dry-Fried Beef Hor Fun (\u5e72\u7092\u725b\u6cb3)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Singaporean \/ Malaysian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Beef Hor Fun, ganchaoniuhe, wok hei beef hor fun<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-13425 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"13425\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">585<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Smoky, slightly charred, 'wok hei' flavoured Dry-Fried Beef Hor Fun that is not done over a barbeque but in a wok over a very hot stove! Want to know the secrets on making this dish at home? Find out with this recipe!&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/13425\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"13425\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-13425-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13425\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Beef<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bean Sprouts<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bentong Ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Yellow Onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Small<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalks<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chye Sim<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For deep-frying the beef<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chopped Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">For pre-frying the Hor Fun<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hor Fun<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#blacksweetvinegar\" class=\"wprm-recipe-ingredient-link\">Black Sweet Vinegar<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Marinade for Beef<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sodium Bicarbonate<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#oystersauce\" class=\"wprm-recipe-ingredient-link\">Oyster Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornflour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3-4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-13425-instructions-container wprm-block-text-normal\" data-recipe=\"13425\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13425-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash beef and cut into slices by across the grain of the meat.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Marinate the beef in the marinade ingredients while preparing the rest of the ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel the ginger and cut into slices.&nbsp;Peel the onion and cut into thin wedges.&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">Wash and cut the spring onion into 5 cm lengths<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the Chye Sim, then separate the leaves from the stems. For the stems, remove the root end and peel off the outer skin which can be quite fibrous, then cut into 5 cm lengths.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the head and root ends of the beansprouts, then rinse and drain dry.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13425-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 100ml of oil into a wok over high heat, then fry the beef for 1-2 minutes until 80% cooked.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">To achieve a wok hei effect, heat up a pan to smoking point, then add in 2 TBsp of the oil used to fry the beef.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the Hor Fun, light soy sauce, black vinegar and dark soy sauce. Toss the Hor Fun in the wok ( or use chopsticks) until it's evenly coated with the sauces, and is slightly charred, then transfer to a plate.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat up 1 TBsp of beef oil in the wok over medium heat, then add in the ginger and chopped garlic and fry until aromatic.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next add in the sliced onions and chye sim stalks and fry for a minute, then add in the chye sim leaves and 1\/2 tsp of salt (or to taste)<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add back the pre-cooked beef, 1 tsp of dark soy sauce, beansprouts, spring onions and hor fun and fry, mixing well until the beef is cooked.<\/span><\/div><\/li><li id=\"wprm-recipe-13425-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer to a dish and garnish with some cut chilli (optional).<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13425\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ud3xrG16SJk?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Use Bentong ginger<\/strong> for a stronger and spicier flavour.<\/li>\n<li><strong>Yellow onion is preferred<\/strong> because of its sweetness.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">PREP TIPS\u00a0<\/span><\/h4>\n<ol>\n<li><strong>Use your thumb as a pivot<\/strong> when peeling ginger with a knife to stabilise the knife as you are scraping off the skin.<\/li>\n<li><strong>Wash the Chye Sim with a little salt<\/strong> to get rid of the soil and debris. It helps to separate the stems from the leaves for more even cooking, as they have different cooking times.\u00a0(applies to other leafy vegetables too)<\/li>\n<li><strong>Revive beansprouts in a bowl of cold water<\/strong> and leave in the fridge until they plump up again, if they are starting to dry out.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">HOW TO PREP AND COOK BEEF FOR HOR FUN<\/span><\/h4>\n<ol>\n<li><strong>Cut against the grain so that the beef<\/strong> will be more tender. The surface of the slices should have a criss-cross pattern, rather than just in one direction.<\/li>\n<li><strong>Don't slice it too thin,<\/strong> otherwise it will not have a nice substantial bite.<\/li>\n<li><strong>Add cornflour to the beef<\/strong> to make it smooth and also to prevent it from being overcooked.<\/li>\n<li><strong>Adding a little water to the beef marinade<\/strong>\u00a0to make the beef more moist and tender.<\/li>\n<li><strong>Cook the beef separately to 80% doneness<\/strong>, and then add it back into the hor fun at the end to complete the cooking process. This will help you avoid overcooking the beef.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">HOW TO ACHIEVE WOK HEI<\/span><\/h4>\n<ol>\n<li><strong>Use Black Vinegar<\/strong> as it gives the Hor Fun an added 'Wok Hei' and `a very flavorful burnt taste.<\/li>\n<li><strong>Ensure the pan is smoking hot<\/strong> before adding the oil and frying the Hor Fun.<\/li>\n<li><strong>Don't use too much oil<\/strong> when stir frying beef as oil can lower the heat of the wok.<\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">585<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">78<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">14<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">20<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">25<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1098<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">135<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">230<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">36<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Smoky, slightly charred, &#8216;wok hei&#8217; flavoured Dry-Fried Beef Hor Fun that is not done over a barbeque but in a wok over a very hot stove! Want to know the secrets on making this dish at home? Find out with this recipe!<\/p>\n","protected":false},"author":4,"featured_media":13459,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,355,26,28,31,1206,38,40,1493,1495,1497,1512,484,1496,1511,991,44,46,47,1351,11],"tags":[1516,482,481],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dry-Fried Beef Hor Fun (\u5e72\u7092\u725b\u6cb3) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Smoky, slightly charred, &#039;wok hei&#039; flavoured Dry-Fried Beef Hor Fun that is not done over a barbeque but in a wok over a very hot stove! 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