Beef Hor Fun with Black Bean Sauce

Stir-fried hor fun noodle is smothered in umami black bean sauce is not only delicious but also perfect for that weeknight meal.

I’m sharing another one of our family’s favorite hor fun dishes. It’s this beef hor fun with black bean sauce gravy. The classic Chinese beef chow fun is a dry version while this beef hor fun is smothered with black bean sauce. It’s so yummy!

Tips to make a really good noodle stir fry
1. Mise en place
You want things already prepared and within your reach before you start cooking. Stir-frying happens quickly and so it’s important to have all you need within an arm reach for sure
2. A hot wok/pan
This is a must for pretty much any stir-fry dishes
3. Char the noodles
Since it’s hard to recreate that “wok hei” with the stove I have, cooking the noodles separately to give them some charred spots here and there help to mimic that wok hei flavor a bit and it sure kicks things up a notch
4. Cook the protein separately
Whatever you use, especially with beef and seafood, you don’t want to overcook them. It’s just going to be a quick stir-fry and then dish them out aside and add them toward the end. This way, we won’t be overcooking them
5. Serve immediately
It is best to cook this and serve it immediately. The texture of the noodles will suffer the longer it sits

Variations

Meat: I have made this with chicken and pork slices instead of beef. I like to use chicken thighs and pork loin respectively.
Seafood: you can use any seafood of your choice. Seafood cooks really fast. So take care not to overcook them
Meatless: you can use extra-firm tofu. Use the same marinade for the beef and cook following the direction until they are golden brown

Wat Tan Hor (Cantonese Fried Flat Rice Noodles with Egg Gravy)

Other hor fun recipes you may like

Easy Ipoh Shredded Chicken Hor Fun (Kai Si Hor Fun)

San Lau Hor Fun (Three-tossed Flat Rice Noodles)

Restaurant-style Beef Chow Fun

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Beef Hor Fun with Black Bean Sauce

Marvellina

5 from 4 reviews

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Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

3 servings

Ingredients Method Nutrition

Ingredients

 

US Customary - Metric

 

0.5x1x2x3x

• 500 gr fresh flat rice noodles 250 gr if you use the dried version
• 2 tsp dark soy sauce
• 200 gr beef sirloin freeze in the freezer for about 15 minute and cut very thinly
• 150 gr choy sum or any of your favorite greens
• 5 Tbsp cooking oil divided

Marinade for beef:

• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• ⅛ tsp ground white pepper

Black bean gravy:

• 3 cloves garlic finely minced
• 1 Tbsp black bean paste
• 600 ml beef broth I used store-bought beef broth
• 1 large egg

Seasonings for the gravy:

• 2 tsp Shaoxing wine
• 1 Tbsp soy sauce
• 1 tsp sugar
• ½ tsp salt or more to taste

To thicken the gravy:

• 2 tsp cornstarch
• 1 Tbsp water

Method

 

1. If using dried rice noodles, soak in water for at least 2 hours. If you are using fresh sheets of rice noodles, they come in one large sheet or pre-cut. If you are using one large sheet like me, cut into 1-2 inch wide (I like it 2-inch wide, but it's up to you)
2. Put the sirloin in the freezer for 15 minutes before cutting. This helps me to cut it thinner. Make sure you cut the meat across the grain so you get tender meat
3. Put all ingredients for marinating the beef and let it marinate for 30 minutes while you are preparing other things
4. Toss the noodles in dark soy sauce and set aside

Cooking:

1. Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add 2 Tbsp of oil. Add the rice noodles, spreading it across the skillet/work in one layer and let it fry for about 1 minute on one side , it might be longer for dried noodles and then flip over and cook another 1 minute. The noodles will continue to get soften. Don't overstir the noodles or they will break apart and turn choppy. We just want to give the noodles a bit of that "charred" aroma
2. Place the noodles spread out on a large serving platter for everyone to share or into an individual platter
3. Scrap any crust off the skillet/wok, if any. Add in about 1 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and pile on top of the hor fun

Prepare the gravy:

1. Bring the wok back to hot again. Lower the heat to medium. Add 2 Tbsp of oil. Add garlic and stir fry for about 30 seconds. Then add the black bean paste and stir fry for another 30 seconds. Add the beef broth followed by the seasonings. Bring it to simmer
2. Add the greens to the gravy and cook for about 1 minute. Have a taste and adjust seasonings to your preference. Combine the cornstarch and water. Add into the gravy and stir until gravy thickens. Beat one egg with a fork to loosen. Drizzle into the gravy while one hand is stirring. Turn off the heat. You don't want to overcook the egg

Put everything together:

1. Pour the gravy along with the greens on top of the hor fun and beef. Serve immediately

*Nutrition facts are just estimates and calculated using online tools*

Serving: 1g | Calories: 645kcal | Carbohydrates: 63g | Protein: 31g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1993mg | Potassium: 446mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5027IU | Vitamin C: 64mg | Calcium: 167mg | Iron: 5mg

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