Beef Kway Teow Recipe |
Ingredients: Serves 4 |
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. |
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