Cantonese Beef Hor Fun

Ingredients (for 2)

200 g beef (striploin)

2 tsp (10g) light soya sauce

1 tsp (5g) sesame oil

2 tsp (10g) shao xing wine

1 tsp (5g) corn starch

225g kuey teow (1/2 packet)

2 tsp (10g) dark soya sauce

1 tsp (5g) light soya sauce

2 cloves garlic

1 shallot

2 tsp (10g) oil

1/4 carrot, slices

bunch of baby kai lan

fish cake (optional)

300-400ml hot water

2 tsp (10g) shao xing wine

1 tsp (5g) light soya sauce

1 tsp (5g) chicken stock granules

7-15g corn starch mixed with same amount of water

2 eggs

Method

1. Brush mixing bowl with 10g oil, insert butterfly & heat 6 min/Varoma/Reverse Spoon.
2. Whilst bowl is heating, separately marinade beef and kuey teow with the grouped ingredients.
3. Add kuey teow into MB, cook 4 min/Varoma/Reverse Spoon. When done, remove butterfly & pour into plate.
4. Add beef slices, cook 4 min/Varoma/Reverse Spoon. If beef is thick, may need extra 2 mins to cook. Pour on top of kuey teow.
5. Chop garlic & shallot 5 sec/speed 4. Add oil & saute 3 min/120C/Speed 1.
6. Add in chopped vegetables, fish case if using, water & seasoning. Cook 4 min/Varoma/Reverse Spoon.
7. Remove MC, extend cooking time to 1:30 min/Varoma/Reverse Spoon, add in corn starch slurry, then add in eggs.
8. Pour broth over beef and kuey teow.

Tips

1. Cut beef as thin as possible so it remains tender & pink.
2. If beef slices are thick, cooking time will be extended.
3. More starch = thicker sauce.