Fried Beef Kway Teow Singapore Recipe

May 26, 2022 Post a Comment

Yum

I'k so excited to be sharing with you this recipe!! This dish is also widely known as Beef Chow Fun. At first, I wanted to brand my usual Hor Fun with Gravy, but and so I decided to alter my mind and fabricated this dry version of hor fun instead! The married man who said he wasn't hungry took a bite, and could non cease eating later his first mouthful. In no time at all, his plate was wiped out clean! LOL!

My helper who has very express cooking experience was able to pull this off past following the recipe. I accept to say that I am really impressed! I cannot stress enough on the importance of getting all the ingredients set and within attain before yous starting time cooking. Especially for this dish. When the ingredients hits the hot hot wok, yous have to movement forth pretty quickly. So there'due south no time for you to prep other ingredients while you let the ones in the wok sit in the smoking oestrus.

Many readers have asked how to get the wok hei, the but way to become information technology is to have extremely loftier oestrus or a screaming hot wok. My wok was starting to smoke, and a drop of water will dance and glide on the surface of the wok instead of evaporating immediately. That'due south when the work is screaming hot, and that's when I added oil to coat. However, it's impossible to become the deep wok hei nosotros all love when y'all gild from hawker stalls. Considering our domicile burner has a lower output as compared to the commercial/professional high output burners.

Do remember to turn on your cooking hood to the highest and open some windows, because it'south going to get smoky in the kitchen. It was really tough for me to take pictures because of the smoke, I had to blow and snap. Haha! The fume travelled all the mode out to my dining area! Oh, ane of import affair, when stir-frying on high heat, always use a wok not a not-stick cookware. A carbon steel, bandage iron, or stainless steel wok. Practise not use i that has a non-stick Teflon surface as high heat can damage that non-stick surface, and release unhealthy, potentially toxic vapours. At present, let'south become cooking!!

Update: Practice not skip the step of marinating the beef if you desire to get tender, velvety beef. Also a quick stir-fry is enough to cook the meat. Call back that you will return it to the wok later to heat it up. Over cooking will lead to tough pieces of meat.

Dry Beef Hor Fun

300 g flat rice noodles hor fun / kway teow
250 g Flank steak thinly sliced confronting the grain
2 handful of edible bean sprouts
5-6 slices of ginger
3 cloves garlic minced
1/2 yellowish onion thinly sliced
2 stalks leap onion cut into 2 inch pieces
Cooking oil

Marinade for beef

1 tsp corn starch
splash of water
1/2 tsp sugar
1 tsp sesame oil
1 tbsp calorie-free soy sauce
1 tsp dark soy sauce
1 tbsp shaoxing wine
Dash of white pepper

Seasoning for noodles

ii tbsp light soy sauce
ii tbsp dark soy sauce
two tbsp oyster sauce
ane tsp sugar
i tbsp shaoxing wine
splash of water
White pepper to gustation

In a bowl mix marinade for beefiness together, then marinate beefiness for at to the lowest degree 20-thirty minutes.
In a modest bowl, add together all the ingredients listed for seasoning for noodles, stir to combine.
Using your fingers, toss loosen/separate hor fun/kway teow making sure the rice noodles are not sticking together.
Rut wok on high estrus until smoking point.
Add ii tbsp of cooking oil, and swirl to glaze.
Then add beef to sear, toss to sear the other side. Nearly a minute or so, practice not over-cook.
Remove beef slices and set aside.
Add together some other 2 tbsp oil, toss in onion, garlic, and ginger.
Stir-fry for 20 seconds, and add bean sprouts to stir-fry for another 30 seconds.
Then add rice noodles, give it a quick toss.
Pour in noodle seasoning, and toss to coat.
Add beef, and leap onions, give it a quick toss, and remove from rut.
Serve immediately.

*Delight get all your ingredients ready and within accomplish before you start.
Do not rinse the rice noodles or attempt to soak it in water to remove the coating of grease. It is there to proceed the noodles separated.
While stir-frying, practise it in quick consequent movements. Letting the noodles or ingredients sit in the pan might result in clumpy and burnt noodles.