Beef Kway Teow with Fragrant Spices

Ingredients

• 300g (10.5 oz) beef sirloin, thinly sliced 300g (10.5 oz) beef sirloin, thinly sliced
• 200g (7 oz) flat rice noodles 200g (7 oz) flat rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 stalks chives, cut into 2-inch lengths 2 stalks chives, cut into 2-inch lengths
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce 1 teaspoon dark soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, marinate the beef slices with soy sauce, oyster sauce, minced garlic, dark soy sauce, sugar, ground white pepper, ground coriander, ground cumin, turmeric powder, and a pinch of salt. Set aside for 15 minutes.
2. 2.
   Cook the flat rice noodles according to the package instructions. Drain and set aside.
3. 3.
   Heat vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until cooked to your desired doneness. Remove the beef from the wok and set aside.
4. 4.
   In the same wok, add a bit more oil if needed. Stir-fry the minced garlic and sliced red chili until fragrant.
5. 5.
   Add the cooked flat rice noodles to the wok and stir-fry for a few minutes until heated through.
6. 6.
   Return the cooked beef to the wok and toss everything together.
7. 7.
   Add the bean sprouts and chives, and stir-fry for another minute.
8. 8.
   Season with salt to taste and give it a final toss.
9. 9.
   Serve hot and garnish with additional sliced red chili, if desired.

Treat your ingredients with care...

• Beef — For tender beef slices, make sure to slice the meat against the grain. This will result in more tender and juicy pieces.
• Flat rice noodles — To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little oil.

Tips & Tricks

• If you prefer a spicier kick, add more sliced red chili or a dash of chili sauce.
• Customize the dish by adding other vegetables such as sliced bell peppers or shredded cabbage.
• For a smoky flavor, cook the beef on a hot grill or barbecue before stir-frying.
• If you can't find flat rice noodles, you can substitute with wide rice noodles or even linguine.
• To save time, you can marinate the beef in advance and refrigerate it until ready to cook.

Serving advice

Serve the Beef Kway Teow hot, garnished with additional sliced red chili for an extra kick. Pair it with a side of sambal sauce or a squeeze of lime juice for added tanginess.

Presentation advice

Present the Beef Kway Teow in a vibrant and colorful manner by arranging the noodles, beef, and vegetables neatly on a plate. Garnish with fresh herbs like cilantro or Thai basil for an appealing touch.