Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh kway teow noodles
- 1 bunch bok choy, chopped
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup beef broth
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Soak the kway teow noodles in hot water for 10 minutes, then drain and set aside.
2. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant.
4. Add the beef and stir-fry for 2-3 minutes until browned.
5. Add the bok choy and stir-fry for another 1-2 minutes until wilted.
6. Add the kway teow noodles and the sauce mixture, and stir-fry for 2-3 minutes until everything is well combined.
7. Pour in the beef broth and stir-fry for another 1-2 minutes until the noodles are fully cooked and the sauce has thickened.
8. Garnish with green onions and serve with lime wedges on the side.
20-30 minutes
5. Temperature: High heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 40g
- Protein: 22g
- Sodium: 900mg
- Fiber: 3g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Bok choy can be substituted with other leafy greens such as spinach or kale.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use chicken or shrimp instead of beef for a different protein option.
- Add a beaten egg to the stir-fry for a more filling meal.
Tips and tricks:
- Make sure to soak the kway teow noodles in hot water before stir-frying to prevent them from sticking together.
- Cut the beef into thin slices against the grain for a tender texture.
- Stir-fry the beef in batches to prevent overcrowding in the wok or skillet.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the beef kway teow in individual bowls for a more elegant presentation.
- Garnish with chopped cilantro or sliced red chili peppers for extra color and flavor.
Garnishes:
- Green onions
- Lime wedges
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Jasmine rice
- Steamed vegetables
- Egg rolls
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or more beef broth to the stir-fry.
- If the sauce is too salty, add a bit more sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to prevent any foodborne illnesses.
Food history:
- Kway teow is a type of rice noodle commonly used in Southeast Asian cuisine, particularly in dishes such as pad thai and pho.
Flavor profiles:
- The beef kway teow has a savory and slightly sweet flavor from the soy sauce, oyster sauce, and fish sauce. The bok choy adds a slightly bitter and earthy flavor, while the lime wedges provide a tangy and acidic note.
Serving suggestions:
- Serve the beef kway teow with chopsticks and a spoon for easy eating.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese