@pisces.at.12am: P11 - Tender Beef Hor Fun (Fried Tender Beef Rice Noodles) You wil love this comfort food hack for your late night craving... Have you eaten the tough chewy beef rice noodles? You will love my version. No Marinating, no baking soda, no long prep. Just thin beautifully marbled beef flash-seared with crispy Kai Lan. Ingredients (Serves 1–2) ​Main Ingredients: ​250g–300g fresh flat rice noodles (kuay teow / hor fun) ​100g–150g raw Gyodon thin beef slices ​2 stalks scallions / spring onions, cut into 2-inch lengths ​2 cloves garlic, minced ​2 tbsp cooking oil (high smoke point) ​Quick Beef Marinade: ​1 tsp light soy sauce ​½ tsp cornstarch ​½ tsp sesame oil ​1 pinch white pepper ​ Stir-Fry Sauce Mix: ​1 tbsp dark soy sauce ​1 tbsp light soy sauce ​1 tbsp oyster sauce ​½ tsp sugar ​1 pinch white pepper To Prep the Kai Lan (2–3 Stalks) ​Separate Stems and Leaves: Cut off the thick stems and slice them diagonally into thin, bite-sized coins (about 1/4-inch thick). Chop the leaves roughly into 2-inch pieces. ​Keep Them Divided: Keep the sliced stems and the leaves in two separate piles on your cutting board. Cooking Process 1 - Flash-sear the beef (30-45 secs, high heat) Sear your marinated, paper-thin beef in 1 tbsp hot oil as before. As soon as it is mostly browned, transfer it immediately to a plate. 2 - Stir-fry the Kai Lan stems first (1-2 mins) Add the remaining 1 tbsp oil and minced garlic to the pan. Add only the kai lan stem slices with a tiny splash of water (1 tsp) to create steam. Stir-fry for about 1 minute until they turn bright green and start to soften slightly.p 3 - Add noodles and dark soy (1 min) Push the stems to the side. Add the kuay teow noodles, drizzle with the dark soy sauce, and let them sear untouched for 30 seconds before tossing together with the stems 4 - Add Kai Lan leaves, beef, and sauce mix (45 secs) Toss in the Kai Lan leaves, the cooked beef (and juices), scallions, and the rest of your stir-fry sauce mix. Toss vigorously on high heat for 30–45 seconds until the leaves wilt down, everything is glossy, and the noodles are piping hot. 5 - Add noodles and dark soy (1 min) Push the stems to the side. Add the kuay teow noodles, drizzle with the dark soy sauce, and let them sear untouched for 30 seconds before tossing together with the stems. 6 - Add Kai Lan leaves, beef, and sauce mix (45 secs) Toss in the Kai Lan leaves, the cooked beef (and juices), scallions, and the rest of your stir-fry sauce mix. Toss vigorously on high heat for 30–45 seconds until the leaves wilt down, everything is glossy, and the noodles are piping hot. #Asianfood #Beefhorfun #LofiASMRcooking #EasyRecipe #cookwithme

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Wednesday 29 July 2026 13:46:18 GMT