Beef Kway Teow with a Carmarthenshire Twist

Ingredients

In this Carmarthenshire-inspired version, we incorporate local ingredients such as leeks and carrots, which are commonly found in Welsh cuisine. Additionally, we use a combination of soy sauce, Worcestershire sauce, and honey in the sauce to add a touch of sweetness and enhance the flavors of the dish. We alse have the original recipe for Beef kway teow, so you can check it out.

• 300g (10.5 oz) beef, thinly sliced 300g (10.5 oz) beef, thinly sliced
• 250g (8.8 oz) flat rice noodles 250g (8.8 oz) flat rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 leek, thinly sliced 1 leek, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, marinate the beef slices with minced garlic, grated ginger, soy sauce, and a pinch of salt and pepper. Set aside for 15 minutes.
2. 2.
   Cook the flat rice noodles according to the package instructions. Drain and set aside.
3. 3.
   Heat the vegetable oil in a wok or large frying pan over high heat. Add the marinated beef and stir-fry until browned and cooked through. Remove from the pan and set aside.
4. 4.
   In the same pan, add the sliced leek and julienned carrot. Stir-fry for 2-3 minutes until slightly softened.
5. 5.
   Return the cooked beef to the pan with the vegetables. Add the cooked flat rice noodles.
6. 6.
   In a small bowl, mix together the soy sauce, Worcestershire sauce, and honey. Pour the sauce over the beef and noodles. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy the fusion of Malaysian and Carmarthenshire flavors!

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. This will help to break down the muscle fibers and result in a more tender texture.

Tips & Tricks

• If you prefer a spicier version, add a dash of chili flakes or a sliced chili pepper during the stir-frying process.
• Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and texture.
• For a smoky twist, you can grill the beef slices before stir-frying them.
• If you can't find flat rice noodles, you can substitute with wide rice noodles or even linguine.
• Adjust the sweetness of the sauce by adding more or less honey according to your taste preference.

Serving advice

Serve the Beef Kway Teow hot as a main course. It pairs well with a side of steamed vegetables or a fresh salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.