Wednesday, January 24, 2007

Beef kway teow (rice sticks)

Beef kway teow (serves 2)
-~1lb flap beef
-~1lb fresh/dry rice noodles or kway teow (if dry, blanch them till they are 95% cooked). I got myself fresh ones like this:

-1/2lb you chai (can be kailan too)
-1/2pack enoki mushrooms(option: these are awkward amounts left in my fridge but they are actually great with beef...think of a teppanyaki dish, will you? Enoki mushrooms add that special can't find it in other beef kway teow! It turned out to be a special ingredient!)
-3tbsp vegetable oil
-1tsp crushed ginger(or 4 slices fresh ginger)
-2tsp crushed garlic(or minced)

-1tbsp soya sauce
-2tsp Chinese wine
-1tbsp oyster sauce
-1tsp cornflour
-1tsp sesame oil
-1tbsp vegetable oil

1.Slice beef THINLY against the grain.
2.Marinate the beef with all the seasoning ingredients(EXCEPT vegetable oil) for 30mins.
After 30 mins, add the vegetabe oil.
3.Heat 1tbsp oil in a wok, stir fry the enoki and you chai till partially cooked or lightly limp (2-3mins).
4.Set them aside.
5.Heat 1tbsp of oil in a wok; till hot, fry/saute garlic
6.Add rice noodles and stir fry for about 4-5mins till lightly browned
7.Set the noodles aside.
8.Heat remaining oil in wok, add beef, remaining marinade and ginger
9.Stir fry beef till colour changes.

11. Add rice noodles and vegetables, stir fry till everthing is well coated.
12. Serve hot or warm (I got this tip from Simcooks - if not consumed immediately, wrap up with Al-foil and steam before serving. Less an oily plate to wash. Yay!)

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