Beef Kway Teow Recipe

Beef Kway Teow Recipe

300g lean beef fillet

600g fresh rice noodles or kway teow

100g Chinese chives, optional

500g beansprouts, with roots and heads

 plucked off (ie. "silver" beansprouts)

6 tablespoons vegetable oil

4 slices ginger

4 cloves garlic, chopped

Seasoning:

1½ tablespoons light soy sauce

2 teaspoons Chinese yellow wine or hua teow jiu

1 to 1½ tablespoons oyster sauce

1 teaspoon sugar

1 teaspoon corn flour

1 teaspoon sesame oil

1 tablespoon fish sauce (nampla)

1 tablespoon vegetable oil

Method:

Slice beef thinly against the grain.  Mix all the seasoning ingredients except sesame and vegetable oil.  Marinate beef with seasoning for about 10 minutes; add sesame and vegetable oil.  Heat 1½ tablespoons oil in a wok.  Stir-fry chives and beansprouts until slightly limp.  Set aside.  Heat 2 tablespoons oil in wok and stir-fry garlic until crispy and golden.  Add rice noodles and stir-fry for about 4 minutes until lightly browned.  Remove noodles and place in a container.  Heat remaining oil in wok; add beef, the remaining marinade and ginger slices.  Stir-fry beef until color changes.  Add the rice noodles and beansprouts; stir-fry until everything is well mixed.  Serve.