Dry-Fried Beef Ho Fun

Dry-fried beef ho fun depends on two things: properly loosened noodles and the "sear then stir" technique. Fresh ho fun and fast heat give you that clean, smoky aroma without sticking.

Ingredients

Ho fun

• Fresh ho fun (best option)
• If using dried ho fun: soak, then toss with a little oil to prevent sticking

Beef

• Slice beef against the grain, about 3mm thick

Vegetables

• Yellow chives, onion, bean sprouts, scallions (optional chive flowers)
• Trim bean sprouts and cut vegetables to similar lengths

Beef marinade

• Oyster sauce + Shaoxing wine + sugar + white pepper
• Mix until beef absorbs moisture
• Add starch last
• Drizzle peanut oil to seal
• Marinate 30 minutes

Sauce

Stir-fry method (beginner-friendly)

1. Stir-fry onion until fragrant.
2. Add beef, spread quickly, flip to sear, then remove at about 60-70% done.
3. Do not wash the pan. Add vegetables with a pinch of salt, stir about 10 seconds, then remove.
4. Add a little oil and cook ho fun. Key tip: sear first, then stir.
   • Spread noodles flat
   • Sear about 10 seconds, then flip
   • When both sides have a slight tack, add scallions
5. Return beef and vegetables. Drizzle sauce and gently toss with chopsticks.
6. Cook until the sauce is absorbed.

Advanced: stronger wok hei

• Use high heat and a little more oil to build aroma.
• For a wok:
  1. Heat until smoking before adding oil.
  2. Coat the entire surface with oil.
  3. Clean out residue after searing meat and vegetables.
  4. Work fast - hotter wok, better aroma.

Air fryer alternative

1. Mix sauce with noodles and vegetables in advance.
2. Use fresh ho fun if possible.
3. Choose beef with a bit more fat to avoid drying out.
4. Add a little water to the basket bottom and oil the container.
5. Flip every 3 minutes; adjust time for your machine.

Tips

• Loosen noodles before cooking to prevent breakage.
• Slice against the grain for tender beef.
• Move fast to avoid sticking and tearing.

Result

Glossy, dry-fried noodles with tender beef and real wok aroma.