BEEF STEAK HOR FUN
BY LESLIE TAY
Leslie Tay (@ieatishootipost)
Dr Leslie Tay is one of Singapore's foremost food bloggers and a highly regarded authority on local food lore. He is famous for his excellent recipes and for being a family man who shares a passion for food with his wife and two young adult children. Apart from being a popular food influencer, Dr Tay is also an award-winning food blogger, family doctor, author, food consultant, and photographer. You could call him a modern day renaissance man.
200 gm Wagyu Beef Striploin steak*
400 gm hor fun (thick rice noodles)
1 stalk spring onion
1 red chilli
1 ginger, thumb-sized
3 medium clove garlic
½ tsp salt and black pepper
2 tbsp cooking oil
Black bean sauce mixture
2 tsp black bean sauce
1 tbsp oyster sauce
1 tsp sugar
3 tbsp water
Soy sauce mixture
2 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp water
1 tsp corn starch
1 tbsp water
3 bunches of xiao bai chye (bok choy)
1 stalk of spring onion
*You can purchase the Wagyu Beef Striploin steak from The Meat Club's website.
1. Prepare aromatics: remove seeds from the chilli and slice. Slice ginger and spring onions and chop garlic.
2. Prepare soy sauce and black bean sauce by mixing those ingredients together.
3. Pat dry Wagyu steak. Brush with oil and season with salt and black pepper.
4. Heat pan and pan fry for 1.5 minutes on each side for medium-rare or to desired doneness. Set aside.
5. Add hor fun to pan and pan fry for 2-3 minutes or until slightly charred. Add soy sauce mixture and pan fry for a further minute. Set hor fun on a plate.
6. Add oil to pan followed by the chopped garlic, ginger, spring onions, and chilli and sautée till fragrant, about 2 minutes.
7. Add black bean sauce mixture, bring to a simmer and add the cornstarch slurry to thicken.
8. Boil a small pot of water. Add xiao bai chye and simmer for 1 minute to wilt.
9. Top hor fun with black bean sauce.
10. Slice wagyu and place it on top of hor fun. Serve with xiao bai chye and garnish with chopped spring onions.
EXPLORE OTHER GREAT STEAK RECIPES
Chinese Chilli Oil Steak Sandwich
by Lennard Yeong
Originally trained as a mechanical engineer, self-taught chef Lennard Yeong took an unconventional route into the food world after emerging as a finalist on the first season of MasterChef Asia. His recipes and kitchen experiments have amassed a following, and he is presently the resident-in-house chef at Miele Singapore.
Check out @lennardy’s recipe for a Chinese Chilli Oil Steak Sandwich that uses Australian Ribeye from Angliss Marketplace.