Beef Kway Teow (Dry)
Smoky Charred wide Rice noodles tossed with beef and greens. A popular Malaysian dish. Yum!
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♦Prep Time:17 min ♦Cook Time:8 min ♦ Marinate: 30 min ♦ Yield: 2 servings
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Ingredients:
| Beef (thinly sliced for stir fry) | 250 - 300 gms | |
| Kway Teow Noodles/ Hor fun noodles (fresh or packaged) | 400g | |
| Fresh Mung bean sprouts / taugeh | 3/4 cup | |
| Green spinach, like Sawi or Bok choy | 1/2 cup | |
| Vidalia(Yellow) Onion, thinly sliced | Half | |
| Ginger | 5-7 thin round slices | |
| Garlic, minced | 3 large cloves | |
| Spring onion or Chinese chives, chopped up into 2-inch length | 1 stalk | |
| Oil (Peanut or Sunflower) | 3-4 Tbsp | |
| Eggs, beaten | 2 |
To Marinate the Beef:
| Cornflour/ Cornstarch | 1 tsp | |
| Kicap Manis (Dark, thick sweet Soy Sauce) | 1/2 tsp | |
| White pepper powder | 1/8 tsp | |
| Light soy sauce | 1 Tbsp | |
| Dark soy sauce | 1 tsp | |
| Asian sesame oil | 1 tsp | |
| Optional - Shao xing / Hua Diao wine for authentic preparation( I replace this with Liquid meat tenderizer) | 1 tbsp |
For the Sauce:
| Light soy sauce | 1 1/2 - 2 Tbsp | |
| Dark soy sauce (more if needed while cooking) | 1 1/2 - 2 Tbsp | |
| Oyster sauce | 1 Tbsp | |
| Kicap Manis (Dark, thick sweet Soy Sauce) | 1 tsp | |
| Shao xing / Hua Diao wine for authentic preparation ( I replace this with Liquid meat tenderizer) | 1 tbsp | |
| White pepper powder | A Dash (1/8 tsp) |
Method:
- Add ingredients to marinate the beef to a bowl along with the thin slices of beef. Set aside for at least 30 minutes.
- Mix all the ingredients for the sauce in a bowl and set aside.
- Open the package of noodles and place them in a colander. Rinse under running water, gently separating strands from each other. It may feel stiff, that’s okay. don’t rinse too long and be gentle to prevent noodles from breaking. I prefer to rinse once because the packaged oil can often have an unpleasant scent and mouthfeel. Still, you don’t want to over-rinse them.
- Heat wok on high heat, till it is smoking. Add oil and swirl the wok to coat the surface well.
- Add the marinated beef slices to the pool of oil right in the center of the wok. Flip over a few times with a wide spatula to prevent the beef from sticking.
- Sear and toss- fry the beef slices for about 2 minutes till tender and then remove from the wok.
- Add a little more oil and swirl once more to coat the wok.
- Add Onion, Ginger, and Garlic. Quickly stir-fry till fragrant and before the color changes, add the (thoroughly drained) greens and toss briefly till wilted. Next, add the rice noodles and toss them through. Lifting the wok and flipping the noodles is best to prevent broken, mushy noodles. Also add the beansprouts, halfway through. Make sure your wok is on the highest heat and keep tossing till noodles begin to look charred here and there.
- Move the noodles to the side of the wok, pour a tsp of oil, and add the beaten eggs. Wait to set briefly before your scramble and fry them on the side of the wok.
- Now toss it in together with the noodles.
- Add the prepared sauce ingredients and toss once again till evenly mixed.
- Return the beef and add spring onion. Give it a final toss and remove it from heat.
- Serve quickly!!
Beef Kway Teow (Dry)
Notes:
- Don’t skip the marination process.
- Mise en place – Prepare all ingredients before you heat your wok! Everything must be set up cause the cooking process is fast and furious! Leaving the side of the stove to chop spring onion will likely end up with a burnt taste or clumpy/soggy noodles.
- Serve hot and this is not a dish that reheats so well.
Key Ingredients: Rice Noodles, Beef, Onion, Ginger, Garlic, Spring Onion, Oil, Seasoning sauces, Egg, Spinach, Bean sprout Sesame Oil, Corn Starch, White Pepper.
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