Simple Stay-Home Recipes: Stir-Fried Beef Kway Teow

If you’re like me (and many others) who has tried almost every “shortcut” recipe there is out there for gourmet dishes, this recipe is for you. It’s a straightforward recipe for one of the most well-loved dishes in any hawker centre: Stir-fried Beef Kway Teow.

For this recipe, you can easily substitute beef with chicken or seafood, but the sauces are essentially the same. It’s so easy, you’ll want to make a huge batch of this and save some for the next day’s lunch or dinner—and you won’t even have to think about having it delivered to your house.

The best part is that it doesn’t include the use of lard, so it’s Muslim-friendly; just use halal protein ingredients and you can easily follow this recipe.

Get your wok and soya sauce ready!

Ingredients

For the noodles

• 250g – 300g of lean beef, sliced thinly
• 450g of kway teow noodles
• 100g of chives, chopped
• 250g of bean sprouts, roots and head removed
• 4 large squares of tofu, cut into small cubes
• 6 tbsp of vegetable oil
• 4 slices of ginger
• 5 garlic of cloves, minced

For the beef marinade

• 1 ½ tbsp of light soya sauce
• 1 ½ tbsp of dark soya sauce
• 1 tsp of sugar
• 1 tsp of cornflour
• 1 tsp of sesame oil
• 1 tbsp of vegetable oil

Tools

• Chopping board
• Knife
• Deep pan OR wok
• Mixing bowl
• Wok shovel

Recipe Preparation

Preparation time: 10 minutes + 20 minutes to allow the beef to marinate; Cooking time: 15 minutes
Feeds four

• First, slice your beef into thin strips, against the grain. Set it aside in a mixing bowl.
• Mix the beef slices with light soya sauce, dark soya sauce, sugar, and cornflour, and let it marinate for 20 minutes. After 20 minutes, add in the sesame oil and vegetable oil.
• Chop the chives, slice the garlic, peel the bean sprouts, and cut the tofu squares into small cubes.
• While waiting for the beef to marinate, deep-fry the tofu cubes till they’re light brown. Remove from oil and set aside on a paper-towel-lined plate.
• Throw in chives and bean sprouts into a heated wok (with oil) till they’re slightly limp, and remove them.
• Then using the same oil, fry the minced garlic till golden brown and add in the kway teow noodles. Let them brown a little before removing them.
• In the same wok, cook the beef strips and ginger slices together. After that, throw in the cooked kway teow, bean sprouts, and chives. Add additional seasoning—like salt, pepper or more soya sauce—to taste.
• Finally, add in the deep-fried tofu cubes and mix everything well in the wok. Serve with a squeeze of lime and some pickled green chillies, if desired.

Recipe Preparation (In Pictures)

Step 1: Slice your beef into thin strips, against the grain. Set it aside in a mixing bowl.

Step 2: Mix the beef slices with light soya sauce, dark soya sauce, sugar, and cornflour, and let it marinate for 20 minutes. After 20 minutes, add in the sesame oil and vegetable oil.

Step 3: Chop the chives, slice the garlic, peel the bean sprouts, and cut the tofu squares into small cubes.

Step 4: While waiting for the beef to marinate, deep-fry the tofu cubes till they’re light brown. Remove from oil and set aside on a paper-towel-lined plate.

Step 5: Throw in chives and bean sprouts into a heated wok (with oil) till they’re slightly limp, and remove them.

Step 6: Then using the same oil, fry the minced garlic till golden brown and add in the kway teow noodles. Let them brown a little before removing them.

Step 7: In the same wok, cook the beef strips and ginger slices together. After that, throw in the cooked kway teow, bean sprouts, and chives. Add additional seasoning—like salt, pepper or more soya sauce—to taste.

Step 8: Finally, add in the deep-fried tofu cubes and mix everything well in the wok. Serve with a squeeze of lime and some pickled green chillies, if desired.

I was surprised by how flavourful the Stir-fried Beef Kway Teow turned out, with only a dash of white pepper at the end. I also added a small squeeze of lime juice for some zest in the Stir-fried Beef Kway Teow, and it worked wonderfully.

When I researched for recipes, I noticed them many of them called for oyster sauce as well, but given that I didn’t have any on-hand, I simply added an extra dose of dark soya sauce to deepen the noodles’ flavours. The deep-fried tofu was also a pleasant touch of crunch to the silky noodles, so I highly recommend that as a staple to your kway teow creations.

All in all, I was pretty pleased with how this classic hawker fare turned out, given it was my first attempt. I would certainly try a seafood version the next time, and even double the portion so I can tapau some to work for lunch, once we’re all back in the office.

Expected Damage: S$4 – S$5 per pax

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