Beef With Rice Noodles (Kway Teow) Recipe

Name: Beef With Rice Noodles (Kway Teow)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; SEASONING; 1 1/2 tablespoons soya sauce; 2 teaspoons Chinese wine; 1 1/2 tablespoons oyster sauce; 1 teaspoon white sugar; 1 teaspoon cornflour; 1 teaspoon sesame oil; 1 tablespoon canola oil

Servings: persons

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
SEASONING
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

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, saute 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.

1207

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Beef With Rice Noodles (Kway Teow) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef With Rice Noodles (Kway Teow)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions