Asian > Beef > Noodle

Beef Kway Teow with Garlic and Ginger Recipe

Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh kway teow noodles
- 4 cloves garlic, minced
- 2 inches ginger, peeled and grated
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1/2 tsp white pepper
- 1/2 cup water
- 2 stalks scallions, sliced
- 1 red chili, sliced (optional)

Special equipment needed:
- Large wok or skillet
- Tongs

Step-by-step instructions:
1. Heat the oil in a wok or skillet over high heat.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the beef and stir-fry until browned, about 3-4 minutes.
4. Add the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Stir-fry for another 2 minutes.
5. Add the kway teow noodles and water. Use tongs to toss everything together until the noodles are coated in the sauce and heated through, about 3-4 minutes.
6. Garnish with sliced scallions and chili (if using) and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 420
Fat: 14g
Carbohydrates: 48g
Protein: 25g

Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Kway teow noodles can be substituted with rice noodles or udon noodles.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.

Variations:
- Add vegetables such as bok choy, bean sprouts, or bell peppers.
- Use chicken or shrimp instead of beef.
- Make it spicy by adding more chili or chili flakes.

Tips and tricks:
- Make sure to have all the ingredients prepped and ready before starting to cook as this dish cooks quickly.
- Use tongs to toss the noodles and beef together to prevent them from sticking to the pan.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.

Garnishes:
Garnish with sliced scallions and chili (if using).

Pairings:
Pair with a cold beer or iced tea.

Suggested side dishes:
Serve with steamed or stir-fried vegetables such as bok choy or broccoli.

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the pan.
- If the noodles are too wet, increase the heat and continue to stir-fry until the excess liquid evaporates.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Kway teow is a type of rice noodle commonly used in Southeast Asian cuisine, particularly in Malaysia, Singapore, and Thailand.

Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the ginger and chili.

Serving suggestions:
Serve hot as a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Savory, Umami, Garlicky, Spicy, Sweet