A quick and easy beef kway teow recipe packed with tender beef, fresh rice noodles, and bold, savoury sauce. This stir-fry delivers authentic Southeast Asian flavour tat you can achieve at home.
Category
Dinner
Servings
4
Prep time
45 minutes
Cook time
12 minutes
A quick and easy beef kway teow recipe packed with tender beef, fresh rice noodles, and bold, savoury sauce. This stir-fry delivers authentic Southeast Asian flavour tat you can achieve at home.
Ingredients
- 500g beef rump, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp cornflour (cornstarch)
- freshly ground black pepper
- peanut oil (or other neutral oil) for frying
- thumbsize piece fresh ginger, grated
- 6 cloves garlic, finely sliced
- 3 spring onions, sliced into 2cm lengths, green and white parts separated
- 1 bunch garlic chives, sliced into 3cm lengths
- 1 egg, beaten
- 125g beansprouts
- 450g fresh rice noodles, thickly sliced
- 1 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing
Sauce
Directions
Step 1: Marinate the beef
Place the beef in a large bowl. Add the light soy, oyster sauce, sesame oil, cornflour, and season with salt and pepper.
- Mix well to combine, then refrigerate for at least 30 minutes.
Step 2: Prep the sauce & noodles
Combine the sweet soy, light soy, oyster sauce and Shaoxing in a small jug and mix to combine. Set aside.
- Blanch the noodles in boiling water for 1 minute, then gently separate and strain. Rinse under cold water.
Step 3: Cook
Heat some oil in a wok over high heat. Cook the beef in batches for 1-2 minutes, until browned on both sides, then set aside.
- Add a little more oil to the wok. Cook the ginger, garlic and whites of the spring onions. Stir fry for 1 minute.
- Add the noodles, toss to combine. Push everything to the side of the wok and pour in the egg. Stir to scramble quickly, then stir in garlic chives.
Step 4: Finish and serve
Pour in sauce and stir quickly to incorporate. Then return the beef to the pan and add the beansprouts and greens of the spring onions. Toss to combine then remove from the heat.
- Serve immediately.
Recipe notes
Origins
A common dish from Southeast Asia, especially Singapore and Indonesia, Beef kway teow has origins in Chinese tradition and believed to come from the Guangdong province.
Sourcing
Fresh rice noodles often come in one long slab, which can be sliced to any thickness you wish. You can find them at Asian supermarkets.
Substitutions
The beef can be any quick cooking cut sliced thinly, such as flank, sirloin, or fillet.
Storage
This is best served immediately, as the beef can overcook if needing to reheat. But it is best stored in an airtight container and refrigerated.
FAQs
Can I prep this dish ahead of time? The dish can be marinated ahead of time, up to 2 hours ahead.
Can I use dry rice noodles? You can, but fresh noodles give a better texture. If using dry, soak or cook them according to the packet, then rinse and drain well before stir-frying.
Is this dish spicy? Nope. But it goes well with chilli crisp or sliced fresh chilli on the side.
Can I swap the beef for something else? Yep, try chicken, prawns, or tofu. Just make sure whatever you use is cut thin and cooks quickly.
Can I make it vegetarian? You can. Swap the beef for tofu and use a vegetarian oyster sauce.
Why do I need to blanch the noodles? It helps separate them without breaking. Stir-frying straight from the pack can turn into a sticky mess.
Is it gluten free? Yes, as long as your soy sauces, oyster sauce and rice noodles are certified gluten free.
