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Dry Beef Hor Fun (Wok Hei)

Singapore-style Dry Beef Hor Fun (Wok Hei) — wok-fried flat rice noodles with tender beef, dark soy glaze and smoky char for authentic hawker-centre flavour.

Dry Beef Hor Fun (Wok Hei)

About this dish

Dry Beef Hor Fun is a zi char and hawker-centre classic re-created for the home kitchen: silky wide rice noodles tossed over screaming heat with marinated beef, dark and light soy, a hit of oyster sauce and that prized wok hei aroma. In Singapore you'll find versions at heartland hawker centres and Tiong Bahru zi char stalls, each with its own balance of soy and charring; this recipe aims for the same smoky, slightly sweet, savory finish you crave after a late-night supper or quick CBD lunch.

This recipe suits busy weeknight dinners, relaxed family-style sharing or a chilli padi-laced supper run after drinks — it comes together fast once ingredients are prepped, and uses simple supermarket finds from NTUC FairPrice, Cold Storage or Sheng Siong. Expect tender, thinly sliced beef with a glossy dark-soy sheen, slippery flat rice noodles (hor fun) that pick up caramelised edges, and pops of freshness from scallions and bean sprouts.

Flavour-wise, the dish balances umami (oyster sauce, light soy), rounded sweetness (dark soy or kecap manis if you like), and a breath of sesame oil at the end. Texture is key: slightly blistered noodle edges, soft centres, and quick-seared beef that stays juicy. For local tweaks, serve with sambal belacan or achar on the side, or add a fried egg for a homely hawker experience.

Ingredients

  • 400 g fresh flat rice noodles (hor fun), separated gently
  • 250 g beef flank or rump, thinly sliced against the grain (about 2–3 mm)
  • 1 tbsp light soy sauce (for marinade)
  • 1 tsp dark soy sauce (for marinade)
  • 1 tsp Shaoxing wine or dry sherry
  • 1 tsp sesame oil (for marinade)
  • 1 tsp cornflour (for marinade)
  • 2 tbsp vegetable oil or peanut oil, divided
  • 2 cloves garlic, finely minced
  • 1 small shallot, thinly sliced (optional)
  • 1 tbsp light soy sauce (for sauce)
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (for colour and caramelisation)
  • 1/2 tsp sugar
  • 2–3 tbsp chicken stock or water (to help sauce coat noodles)
  • 75 g bean sprouts, ends trimmed
  • 2 stalks spring onion/scallions, cut into 3 cm lengths
  • 1 tsp toasted sesame oil (finishing)
  • 1–2 tbsp lard or additional oil (optional, for extra wok hei flavour)
  • Fried shallots or chopped coriander, to garnish
  • Lime wedges and sliced chilli padi or sambal on the side (optional)

Step-by-Step Method

  1. Marinate the beef: combine sliced beef with 1 tbsp light soy, 1 tsp dark soy, 1 tsp Shaoxing wine, 1 tsp sesame oil and 1 tsp cornflour. Mix well and leave for at least 10–15 minutes while you prep other ingredients.
  2. Prepare noodles: if using fresh hor fun, gently separate sheets so they don't clump; if using packaged, loosen with a little oil and keep at room temperature. Have your sauce mix ready: 1 tbsp light soy, 1 tbsp oyster sauce, 1 tsp dark soy, 1/2 tsp sugar and 2–3 tbsp stock or water.
  3. Heat the wok: place a clean wok over high heat until very hot and just starting to smoke (this is crucial for wok hei). Add 1 tbsp oil, swirl to coat.
  4. Flash-sear the beef: add marinated beef in a single layer and spread quickly — sear for about 20–30 seconds without overcrowding, then flip and cook another 20–30 seconds until just browned but still juicy. Remove beef and set aside. Keep the wok on high.
  5. Aromatics and noodles: add remaining oil (and lard if using) to the hot wok, toss in minced garlic and sliced shallot and stir-fry 10–15 seconds until fragrant. Add the hor fun and spread across the wok so it contacts the surface — let it sit 15–20 seconds to get some char before tossing.
  6. Add sauce and combine: pour the sauce mixture around the edge and toss noodles quickly to coat. Return the beef to the wok and toss everything together over very high heat for 1–2 minutes. If mixture looks dry, add a splash (1–2 tbsp) of stock or water and toss immediately to create steam — this helps the sauce cling and develops wok hei.
  7. Finish with veg: add bean sprouts and spring onions, toss for another 20–30 seconds so sprouts stay crisp-tender. Drizzle toasted sesame oil and give one final quick toss.
  8. Taste and adjust: try a small bite and adjust with more light soy or a pinch of sugar if needed — Singapore zi char cooks often tweak to balance sweet-savoury. Plate immediately and garnish with fried shallots, coriander, lime wedges and chilli on the side.
  9. Serve hot: serve straight from the wok for best texture — the noodles will have blistered edges and a smoky aroma. Leftovers can be refreshed in a hot pan but will lose some wok hei.

Tips & Serving Ideas

  • Wok hei tip: use a very hot, dry wok and high heat; preheat the wok for 2–3 minutes and add oil just before cooking to improve charring and flavour.
  • Buy fresh hor fun from wet markets or the chilled noodle section at Cold Storage/NTUC; if only dried sheets are available, rehydrate according to packet instructions and toss in a little oil to prevent sticking.
  • For tender beef, slice thinly across the grain and flash-sear; avoid overcooking — the beef should be slightly pink inside for juiciness.
  • Limit added liquid: too much stock dilutes the char. Add small splashes (1–2 tbsp) while tossing to create steam, not to braise.
  • Substitutions: use thin-sliced sirloin or skirt steak if flank isn’t available; for a vegetarian version substitute with firm tofu and mushroom stir-fry sauce.
  • Make-ahead: you can marinate the beef a few hours ahead and refrigerate; do not refrigerate assembled noodles as they’ll clump — cook and serve fresh for best texture.
  • Spice level: serve with sliced chilli padi or sambal belacan on the side so diners can adjust heat — typical Singapore style is to let people add their own.

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