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A crowd pleaser at your local tze char stall, satisfy your cravings with this easy rice noodle recipe!
Ingredients:
=> 200 g beef fillet (sliced across the grain)
=> 300 g kway teow
=> 100 g bean sprouts
=> 2 stalks spring onion (cut into 4 cm lengths)
=> 3 cloves garlic (minced)
=> ½ yellow onion (sliced)
=> 1 tbsp ginger juice
=> 6 tbsp light soy sauce
=> 2 tbsp dark soy sauce
=> 2 tbsp oyster sauce
=> 1 tsp sesame oil
=> 1 tsp white pepper powder
=> 1 tbsp cornstarch
=> vegetable oil
Preparation:
1. Marinade Beef
= In a bowl, combine beef, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, ginger juice, 1 tsp white pepper powder, 1 tbsp cornstarch and 1 tbsp vegetable oil.
= Set aside until needed.
| To get ginger juice, blend 1 to 2 inch ginger and strain juice.
2. Sear beef slices
= In a pan on high heat, heat 3 tbsp vegetable oil and sear beef slices for 2 minutes.
= Remove from pan and set aside
3. Stir-fry garlic and onions
= In the same pan on high heat, heat another 4 tbsp vegetable oil and stir-fry garlic and onions for 2 minutes until fragrant.
4. Add noodles and seasoning
= Add noodles, 4 tbsp light soy sauce, 1 Tbsp dark soy sauce, 2 Tbsp oyster sauce and 1 tsp sesame oil to the pan, stir-frying for 2 minutes.
| Be sure to constantly stir while frying the noodles or it will get burnt and lumpy.
5. Add beef, bean sprouts and spring onions
= In the same pan, toss in beef, bean sprouts and spring onions. Continue stir-frying another 2 minutes, until spring onions softens.
| Substitute beef slices for any seafood of your choice such as prawns and squid.
= Toss in the bean sprouts and spring onions until they start to wilt.
= Serve Hot.
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