Beef Kway Teow, or Beef Kwetiau is a famous Singaporean cuisine influenced by the Chinese culture. It consists of stir-fried flat rice noodles, topped with slices of beef, served dry or with soup.
Although all flat rice noodles stir-fired with beef can be categorized as Beef Kway Teow, there are two main variants:
Singapore: Traditionally the dish constitutes of beef extract that is added to the stock. The soup is also enhanced with gula melaka and lengkuas (galangal or blue ginger). The dry version is however mixed with sesame oil, soya souce, and chilli. This version usually does not have thick gravy.
Indonesia: The Kwetiau is popular too. It is available in three variants: Kwetiau Siram Sapi (poured upon), Kwetiau Goreng Sapi (stir fried), and Kwetiau Bun Sapi (a rather moist version). The Kwetiau Siram Sapi is a Kwetiau noodle poured (Indonesian: siram) with beef in thick flavorful sauce. The Kwetiau Goreng Sapi is a variant of popular stir-fried Kway Teow, but distinctly served with beef. While the Kwetiau Bun Sapi is similar to common fried Kwetiau, it is rather moist and soft due to water addition.
Here is a simple recipe to follow to make this exquisite dish at home:
- 300 g lean filet of beef
- 600 g rice noodles (fresh or dry) or Kway Teow (if dry, blanch them till they are 95% cooked)
- 100 g Chinese chives (optional)
- 500 g bean sprouts, with roots and heads removed
- 6 tablespoons canola oil
- 4 slices ginger
- 5 garlic cloves, minced
- 1 1/2 tablespoons soya sauce
- 2 teaspoons Chinese wine
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon white sugar
- 1 teaspoon corn flour
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- Slice beef thinly against the grain.
- Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
- Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
- Heat 1 1/2 tablespoons of oil in a wok; stir fry the chives and bean sprouts till they are slightly limp. Set them aside.
- Heat 1 tablespoon of oil in a wok, fry the garlic till crispy and golden.
- Add rice noodles and stir fry for about 4 minutes till lightly browned.
- Set the noodles aside.
- Heat remaining oil in wok; add beef, remaining marinade and ginger slices.
- Stir fry beef till colour changes.
- Add rice noodles and bean sprouts; stir fry till everything is well coated.
- Serve hot.
Recipe Courtesy: Singapore Local Favourites