Beef Hor Fun is probably one of the more popular types sold at hawker centres around the island, but you can also find it made with so many other meats too: chicken, pork and seafood. I like to add extra vegetables to my hor fan. And serve it with preserved chillies.

If you do not have preserved chillies, you can always make some at home with big red or green chilli (cut them), rice vinegar and some sugar. Mix well in a bottle and you can keep it in your fridge.

Ingredients: Serves 5-6

• 1kg rice noodles / hor fun
• 2 tsp dark soy sauce
• 2 tbsp sesame oil
• 3 tbsp oil
• 500g sliced beef
• 2 tbsp Hua Tiao wine
• 1 tsp white pepper powder
• 1 tsp salt
• 4 tbsp corn flour
• 2 egg white
• 3 tbsp oil

Gravy:

• 1L beef/chicken stock
• 1 tbsp oyster sauce
• 2 tbsp Hua Tiao wine
• 2 tsp sugar
• 1/2 tsp white pepper powder
• 2 tbsp minced garlic 2 tbsp black bean paste (Adjust to taste and brand)
• 10-15 stalks Cai Xin
• 5 tbsp corn flour mix with 5 tbsp water

Directions:
1. Thinly slice beef. Marinate beef with salt, pepper, sesame oil, chinese cooking wine and egg white, for at least 20 minutes.

2. Mix the Hor Fun with dark soy and sesame oil in a bowl.

3. In a wok, heat oil at medium high heat, stir fry Hor Fun until lightly charred and set aside.

4. Heat another 3 tbsp oil on medium high heat, stir fry the  marinated beef until about 60% cooked and set aside.

5. Add minced garlic to the same wok, stir fry until fragrant. Add black bean paste, stir fry until fragrant.

6. Add Hua Tiao wine, stock, oyster sauce, sugar, pepper.

7. Bring to boil and let it simmer for about 3 minutes. Add in Cai Xin, Thicken gravy with cornflour solution. Add in beef slices and mix well.

8. Pour the gravy over Hor Fun and serve. Serve with the preserve chillis.