DISH RESEARCH · Main dish
Beef Hor Fun
Also known as: 牛肉河粉
Dry-style Cantonese wide rice noodles stir-fried with beef, soy sauces, ginger, scallions and bean sprouts.
About Beef Hor Fun
Beef hor fun, also called beef chow fun or gon chow ngau huo, is a dry-style Cantonese stir-fry of beef and wide rice noodles. Bill Leung's selected traditional version adds scallions, ginger and mung bean sprouts.
Soy sauces, oyster sauce, Shaoxing wine and sesame oil give the noodles a savoury, gently sweet depth. Ginger, scallions and white pepper keep the flavour aromatic and fresh.
The broad noodles are glossy and evenly stained by dark soy sauce, with seared beef and crisp bean sprouts threaded through them. Very high heat gives the dry dish its characteristic toasted wok aroma without turning it saucy.
Allergens in this recipe
Contains: Molluscs, Soy, Wheat (gluten), Sesame.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Beef Hor Fun
Bill Leung's dry-style Cantonese beef chow fun.
- Flank steakProtein
- WaterMarinade liquid
- Baking sodaTenderiser · Optional_component · Optional
- CornstarchMarinade coating
- Oyster sauceMarinade seasoning
- Shaoxing wineMarinade and wok seasoning
- Soy sauceMarinade and wok seasoning
- Wide rice noodlesNoodle base
- Vegetable oilCooking medium
- ScallionsAromatic
- GingerAromatic
- Dark soy sauceColouring seasoning
- Sesame oilFinishing seasoning
- SugarSeasoning
- SaltSeasoning
- White pepperSeasoning
- Mung bean sproutsVegetable
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Flank steak:
- Water:
- Baking soda (optional): . The source marks baking soda optional.
- Cornstarch:
- Oyster sauce: . Exact supplier formula is unresolved; the named oyster identity establishes Molluscs.
- Shaoxing wine: . The marinade and wok allocations are consolidated; exact supplier formula is unresolved.
- Soy sauce: . The marinade and wok allocations are consolidated; ordinary soy sauce supports Soy and Wheat.
- Wide rice noodles: . The selected recipe permits fresh or dried wide rice noodles; fresh is the listed main preparation.
- Vegetable oil:
- Scallions:
- Ginger:
- Dark soy sauce: . Ordinary dark soy sauce supports Soy and Wheat; exact supplier formula remains unresolved.
- Sesame oil:
- Sugar:
- Salt:
- White pepper:
- Mung bean sprouts:
Origins & food traditions
The source identifies gon chow ngau huo as the Cantonese dry-style dish served in dim sum restaurants, banquet halls and roast-meat shops, and explicitly distinguishes it from saucy beef chow fun.
Countries
- China
- SingaporeCatalogue link pending review
Cuisines & regions
- Cantonese
- Chinese
- Singaporean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.