Ingredients for Beef With Rice Noodles Kway Teow
- 250g Filet Of Beef
- 200g Rice Noodles
- 2 stalks Chinese Chives
- 100g Bean Sprouts
- 4.5 tbsp Canola Oil
- 1 thumb-sized piece sliced Ginger
- 2 cloves minced Garlic
- 1 tbsp Soya Sauce
- Chinese Wine
- 1 tbsp Oyster Sauce
- 1 tsp White Sugar
- Cornflour
- 1 tbsp + 1 tsp Sesame Oil
- 1 tsp Dark Soy Sauce
- ½ tsp Ground White Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef With Rice Noodles Kway Teow? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef With Rice Noodles Kway Teow
- Slice 250g beef thinly against the grain.
- In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil, and ½ tsp ground white pepper.
- Marinate the beef for 20 minutes.
- Add 1 tbsp sesame oil and 1 tbsp canola oil to the marinated beef.
- Heat 1 1/2 tbsp canola oil in a wok over medium-high heat. Add 2 stalks chopped chives and 100g bean sprouts; stir-fry until slightly wilted. Set aside.
- Heat 1 tbsp canola oil in the same wok. Add 2 cloves minced garlic; sauté until golden brown and crispy.
- Add 200g rice noodles to the wok and stir-fry for about 4 minutes until lightly browned. Set aside.
- Add remaining 1 tbsp canola oil to the wok. Add the marinated beef and 1 thumb-sized piece of sliced ginger; stir-fry until the beef changes color.
- Add the cooked rice noodles, bean sprouts, and chives back to the wok. Stir-fry until everything is well combined and heated through.
- Serve immediately and garnish with extra chopped chives (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
34g
Fat
15g
Carbs
60g