Nature's Fresh rump beef hor fun with lime, sesame and thick rice noodles

10 mins
20 mins
  • 400g beef rump, sliced finely
  • 1 Tbsp cornflour
  • ¼ cup Chinese cooking wine
  • 2 Tbsp light soy sauce
  • finely grated zest and juice of 4 limes
  • 1 Tbsp sesame oil
  • ¼ cup oyster sauce
  • ¼ cup sweet soy sauce
  • ½ cup vegetable oil
  • 1 brown onion, finely sliced
  • 6 green shallots, chopped
  • 6 cloves garlic, chopped
  • 2 tsp dried chilli in oil
  • 2 cups bean sprouts
  • 1 bunch garlic chives, chopped
  • 2 Tbsp sesame seeds, toasted
  • 400g thick rice noodles
  • 2 cups baby spinach leaves
  • 1 bunch coriander leaves
  • Toss the beef, cornflour, Chinese cooking wine, light soy and zest together. Cover and set aside for 1 hour. Mix the juice, sesame oil, oyster sauce and sweet soy sauce in a bowl.
  • Heat half the oil in a wok set over a high heat. Fry the onion, shallots and garlic for 3 minutes, until just softened. Set aside. Add the remaining oil and fry the beef in batches, until browned.
  • Return the vegetables to the wok, then add the chilli, sprouts, chives, sesame seed, noodles, spinach a coriander, toss well, then serve.