Beef With Rice Noodles (kway Teow)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 300 g lean filet of beef
• 600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
• 100 g chinese chives (optional)
• 500 g bean sprouts, with roots and heads removed
• 6 tablespoons canola oil
• 4 slices ginger
• 5 garlic cloves, minced
• 1 1/2 tablespoons soya sauce
• 2 teaspoons chinese wine
• 1 1/2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornflour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

Recipe

• 1 slice beef thinly against the grain.
• 2 mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• 3 leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• 4 heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are slightly limp. set them aside.
• 5 heat 1 tablespoon of oil in a wok; till hot and not smoking, sauté the garlic till crispy and golden (not burnt).
• 6 add rice noodles and stir fry for about 4 minutes till lightly browned.
• 7 set the noodles aside.
• 8 heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• 9 stir fry beef till colour changes.
• 10 add rice noodles and bean sprouts, stir fry till everything is well coated.
• 11 serve hot.