Beef Ho Fun

This week’s blog highlights a recipe that’s a wee bit different, but perfect for our steaks. We recommend using a ribeye for this one, as the marbled fat renders beautifully when thinly sliced.


Serves 2




-       1 ribeye steak – which can be found here

-       200g of fresh flat rice noodles (these can be found in Asian supermarkets – alternatively, dried pad thai noodles can be used)

-       1 pack beansprouts

-       1 whole onion, thinly sliced

-       2 cloves garlic, finely chopped

-       1 bunch spring onions, chopped into long, thin slices

-       1 inch peeled ginger, chopped

-       3 tablespoons light soy sauce

-       3 tablespoons dark soy sauce

-       2 tablespoons oyster sauce

-       1 tablespoon Chinese cooking wine

-       1 tablespoon cornflour

-       2 tablespoons cooking oil

-       1 pinch of sugar



 1.    Thinly slice your steak and marinate with 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, cornflour, sugar, and Chinese cooking wine – leave for 30 minutes

2.    Heat a wok with approx. 2 tablespoons of cooking oil and add in your steak mixture. Stirfry until seared – transfer to another plate to add in later

3.    Cook your noodles as instructed (if using fresh, quickly separate and boil for about three minutes).

4.    To the same wok as your steak, add in your onion, beansprouts, ginger, garlic, spring onion and toss in the oil until they begin to cook through

5.    Add in your cooked noodles and toss, and then your steak. Add in remaining soy sauces and oyster sauce and stir thoroughly