Beef ho fun

Stir-fried beef and thick rice noodles are flavoured with black beans, ginger and chilli in this wok dish from Nancy Lam
By Nancy Lam
Beef ho fun
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 250 g beef fillet, thinly sliced against the grain
  • 2 tsp cornflour
  • 1 tsp oyster sauce
  • ½ tsp freshly ground black pepper
  • 4 tsp white wine
  • 2 tbsp vegetable oil
  • 500 g ho fun noodles, or other flat rice noodles (soaked according to packet instructions if dried)
  • 1 tbsp Chinese black beans
  • 1 cm piece ginger, thinly sliced
  • 1 cloves garlic, chopped
  • 1 small red chilli, sliced
  • ½ green peppers, thinly sliced
  • ½ red peppers, thinly sliced
  • 115 ml beef, veal or chicken stock or water


1. In a bowl mix together the beef and the cornflour, then mix in the oyster sauce, black pepper and 1 tablespoon of white wine. Set aside for 5 minutes.

2. Heat 1 tablespoon of vegetable oil in a wok over a high heat, add the noodles and stir fry for 3 -4 minutes. Remove from the wok and set aside.

3. Heat the remaining oil in the wok over a high heat until smoking then add the black beans, ginger, garlic and chilli and stir fry for 1 minute.

4. Add the green and red peppers and the beef, along with any juices in the bowl, and cook for 5 minutes.

5. Add the remaining white wine and stock or water and boil for 1 minute. Tip in the noodles, stir to heat through then serve.

Rate This Recipe