Beef hor fun recipe
 Hor fun noodles are a wide type of Chinese rice noodle – they are cooked in a very hot wok to give a slightly smoky flavour. 200g/7oz beef rump steak2 tbsp vegetable oil, plus extra for deep frying800g/1lb 12oz partially dried hor fun noodles10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces20g/¾oz beansprouts1 tbsp Shaoxing rice wine2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepperfreshly grated lemon rind, to garnish (optional) 200g/7oz beef rump steak 2 tbsp vegetable oil, plus extra for deep frying 800g/1lb 12oz partially dried hor fun noodles 10g onion, finely sliced 10g spring onion greens, cut into 2cm/¾in pieces 20g/¾oz beansprouts 1 tbsp Shaoxing rice wine 2 tbsp oyster sauce 1 tbsp dark soy sauce 2 tsp sesame oil pinch white pepper freshly grated lemon rind, to garnish (optional) 2 tsp light soy sauce 1 tsp Shaoxing rice wine7g potato starch1g baking powder 2 tsp light soy sauce 1 tsp Shaoxing rice wine 7g potato starch 1g baking powder Method To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen.Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices.To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl.Add the beef to the marinade, cover and marinate in the fridge for 2 hours.Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper.Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly.Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft.Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce.Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. To make the beef, place the meat in the freezer for 1½ hours, or until it is about 70% frozen. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. Using a sharp knife or mandoline, cut the partially frozen beef into 1mm/1/16in slices. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. To make the marinade, mix all of the ingredients and 50ml/2fl oz water together in a large bowl. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Add the beef to the marinade, cover and marinate in the fridge for 2 hours. Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil for deep-frying in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Remove the beef from the marinade and deep-fry it in two batches. The beef will change colour almost instantly so remove it from the oil at that point and carefully transfer to drain on kitchen paper. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Add the noodles to a microwave-safe bowl of water, and cook in the microwave for 60 seconds on high. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Heat the 2 tablespoons vegetable oil in a wok on a high heat until the pan begins to smoke slightly. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the onion, spring onion, beansprouts and beef to the pan and fry until the onion is slightly soft. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Add the rice wine and noodles to the wok and mix the ingredients well. Add the oyster sauce and dark soy sauce. Finish by adding the sesame oil and pepper. Finish by adding the sesame oil and pepper. Garnish with the lemon rind, if using, and serve immediately. Garnish with the lemon rind, if using, and serve immediately. Recipe tips If the meat turns out to be on the sinewy side, add 1 teaspoon bicarbonate of soda to the marinade to help tenderise it.