Fried Beef Horfun with Gravy

Fried Beef Horfun (with Gravy)

I like the combination of the textures in this fried beef horfun with gravy dish. The slippery smooth and tender beef slices are steeped in a thick gravy full of black pepper. A generous amount of beef and gravy is then slathered over slightly charred (“wok hei”) horfun (rice noodles). Yum!

This is a quick stir fry so best to get all the ingredients and sauce ready before the stir frying process.


200 gm of fillet, rump or sirloin beef (thinly sliced against the grain
Marinade beef with:
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cooking wine
Lots of black pepper
1 tbsp egg white
1 tbsp cornflour (add just before frying)
300 gm fresh rice noodles (coat with a few drops of dark soya sauce)
1 stalk of bok choy or choy sum (mustard green)
1 clove of garlic (minced)
1 tbsp ginger (minced)
1 tbsp fried onion
1 fresh chilli (sliced)
Sauce ingredients:
1 tbsp oyster sauce
Lots of ground black pepper
1/2 tsp sugar
1 tbsp soya sauce
1 tsp dark soya sauce
1 tsp sesame oil
1 bowl of beef stock or water
Cornflour mixture – 1 tbsp cornflour dissolved in 1 tbsp of water


1. Marinate beef slices with salt, sugar, sesame oil, lots of black pepper and egg white. Set aside to marinate for at least 15 minutes.

2. Coat the horfun with a few drops of dark soya sauce. Stir with chopsticks to ensure horfun is well coated with the dark soya sauce. Set aside.

3. Prepare the sauce by combining all the sauce ingredients. Stir well to mix. Set aside.

4. Start by frying the horfun.
Heat 1 tablespoon of oil at high heat.
Add horfun to the pan. Sear the horfun for a couple of minutes.
Stir fry the horfun till it is slightly charred.
Remove to a serving plate.

5. Stir fry the marinated beef.
Add cornflour to the marinated beef. Stir to mix well.
Heat 1 tablespoon of oil in the wok.
Add garlic, ginger, chilli and fried onion. Fry till fragrant.
Add marinated beef, sear and stir fry until beef is 60% cooked. Remove to a plate. Set aside.

6. Make the sauce.
Add bok choy to the wok. Fry till the bok choy becomes limp.
Add the bowl of sauce; bring to the boil and simmer for a couple of minutes.
Add the fried beef and stir to mix.
Stir in the cornflour mixture immediately and mix well till the sauce thickened.
Pour the beef and gravy over the fried horfun. Serve immediately.

Optional: I like to mix in some chilli oil for added oomph.

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