Ingredients with Measurements:
- 500g beef sirloin, thinly sliced
- 500g fresh kway teow noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, cornstarch, black pepper, and beef broth. Set aside.
2. Heat oil in a wok or large skillet over high heat. Add garlic and onion, and stir-fry for 1 minute.
3. Add beef and stir-fry until browned, about 3-4 minutes.
4. Add red and green bell peppers, and stir-fry for 1-2 minutes.
5. Add kway teow noodles and stir-fry for 2-3 minutes, until heated through.
6. Pour in the sauce mixture and stir-fry for another minute, until the sauce thickens and coats the noodles and beef.
7. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 14g
Carbohydrates: 45g
Protein: 28g
Sodium: 840mg
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Kway teow noodles can be substituted with rice noodles or udon noodles.
- Red and green bell peppers can be substituted with other vegetables such as carrots, broccoli, or snow peas.
Variations:
- Add shrimp or tofu for a seafood or vegetarian version.
- Use different sauces such as hoisin sauce or teriyaki sauce for a different flavor.
Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks quickly and evenly.
- Soak the kway teow noodles in hot water for a few minutes before stir-frying to prevent them from sticking together.
- Adjust the amount of oyster sauce and soy sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped scallions and a sprinkle of sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro
Pairings:
Steamed rice, stir-fried vegetables, egg rolls
Suggested side dishes:
Steamed rice, stir-fried vegetables, egg rolls
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the noodles are too dry, add a splash of water or broth to moisten them.
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 Singapore and Malaysia.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese