Smoky Charred wide Rice noodles tossed with beef and greens. A popular Malaysian dish. Yum!
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Beef Kway Teow (Dry)
® This is a RAS signature Recipe©
♦Prep Time:17 min ♦Cook Time:8 min ♦ Marinate: 30 min ♦ Yield: 2 servings
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Beef Kway Teow (Dry)
Description
Beef Kway Teow is a beloved Southeast Asian street-food classic that captures the elusive "wok hei" or "breath of the wok" in every bite. This dry stir-fry features wide, flat rice noodles (Kway Teow) tossed over intense heat with succulent, thinly sliced beef that has been marinated to silky perfection. A fast-paced, high-flavor meal that brings the vibrant energy of a Malaysian or Singaporean hawker center directly to your kitchen.
Ingredients:
To Marinate the Beef
For the Sauce:
Instructions
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Add ingredients to marinate the beef to a bowl along with the thin slices of beef. Set aside for at least 30 minutes.
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Mix all the ingredients for the sauce in a bowl and set aside.
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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.
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Heat the wok on high heat till it is smoking. Add oil and swirl the wok to coat the surface well.
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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.
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Sear and toss- fry the beef slices for about 2 minutes till tender, and then remove from the wok.
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Add a little more oil and swirl once more to coat the wok.
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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 bean sprouts halfway through. Make sure your wok is on the highest heat and keep tossing till noodles begin to look charred here and there.
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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.
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Now toss it in together with the noodles.
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Add the prepared sauce ingredients and toss once again till evenly mixed.
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Return the beef and add spring onion. Give it a final toss and remove it from heat.
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Serve quickly!!
Note
- 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 onions 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.
