Beef Ho Fun

Make this Classic Chinese Noodle Dish at Home!

Beef Ho Fun is one of those dishes that always brings back childhood memories for me. The noodles are thick, wide, and beautifully slippery — that signature texture we all grew up loving. When done right, they soak up all the savoury flavours while keeping that perfect bite.



This dish looks simple, but it’s all about the technique — keeping the noodles from sticking, velveting the beef for tenderness, and stir-frying quickly for that smoky “wok hei” flavour. Follow my steps carefully, and you’ll have a restaurant-quality Beef Ho Fun right from your own kitchen.

Ingredients

Serves: 4–5

For the dish

• 1 kg fresh ho fun noodles (wide, flat rice noodles)
  
• 8 oz rump or sirloin steak (thinly sliced against the grain)
  
• 50 g beansprouts
  
• 2–3 spring onions (cut into 5 cm pieces)

For velveting the beef

• ½ tsp bicarbonate of soda
• 1 tsp cornflour (cornstarch)
  

For the marinade

• 1 tbsp light soy sauce
  
• ½ tbsp sesame oil
  
• 1 tsp sugar

For stir-frying

• 3–4 tbsp cooking oil
  
• 1 tbsp light soy sauce
  
• ½ tbsp dark soy sauce
  
• 1 tbsp oyster sauce
  
• A pinch of salt and pepper to taste

Method

Step 1: Prepare the beef

I start by slicing the beef thinly against the grain — that’s what keeps it tender. Then I mix it with the bicarbonate of soda and cornflour, and let it rest for 15 minutes. This “velveting” process breaks down the fibres so the beef stays soft and silky.

After that, I add the marinade ingredients — soy sauce, sesame oil, and sugar — and give it a good mix. Set it aside while you prepare the noodles.

Step 2: Soften the ho fun noodles

If you’re using fresh ho fun, gently separate the strands with your hands. They can tear easily, so take your time.
If they’re cold or clumped together, I like to warm them slightly in the microwave for 20–30 seconds, or dip them briefly in hot water — just enough to loosen them. Then drain and pat dry.

Step 3: Cook the beef

Heat 2 tablespoons of oil in a wok over high heat. When the oil is hot, I add the beef and stir-fry quickly for about 1–2 minutes — just until it starts to brown. Don’t overcook it at this stage; we’ll finish it later. Remove the beef and set aside.

Step 4: Stir-fry the noodles

Add another 1–2 tablespoons of oil to the wok. I throw in the ho fun noodles and gently toss them to heat through.
Add the light soy, dark soy, oyster sauce, and a pinch of salt and pepper. Keep stirring — the goal here is to coat every strand evenly without breaking the noodles. Use a wide spatula to lift and fold rather than scrape.

Step 5: Bring it all together

Once the noodles are evenly coated and slightly caramelised, I add back the beef along with the beansprouts and spring onions. Toss everything together for another minute until hot and glossy.

Taste and adjust seasoning if needed. The noodles should be glossy, lightly charred in places, and bursting with that rich, savoury flavour.

Chef’s Tip

The secret to perfect Beef Ho Fun is high heat and confidence — don’t be afraid of the wok. Quick, strong movements give you that restaurant-style smoky aroma known as wok hei.

If you don’t have a wok burner, cook in smaller batches so you keep enough heat in the pan.

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