Beef Kway Teow
Savor the rich and aromatic flavors of **Beef Kway Teow**, a classic Asian stir-fry that perfectly marries tender beef slices, silky rice noodles, and crisp bean sprouts in a luscious umami-packed sauce. This quick and satisfying dish combines pantry staples like soy sauce, dark soy sauce, oyster sauce, and sesame oil with fresh spring onions and garlic for an authentic, restaurant-quality meal right at home. Perfectly balanced with a hint of sweetness and a touch of smoky wok hei, Beef Kway Teow comes together in just 30 minutes, offering a crowd-pleasing dinner for busy weeknights or casual gatherings. Serve it hot and enjoy the irresistible blend of textures and flavors that make this dish a staple in Southeast Asian cuisine. Keywords: Beef Kway Teow recipe, Asian stir-fry noodles, rice noodles with beef, easy dinner recipe, wok-fried noodles.
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Recipe Information
Ingredients
- 400 grams rice noodles
- 250 grams beef slices
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 3 garlic cloves
- 100 grams bean sprouts
- 2 spring onions
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 egg
- 0.5 teaspoon pepper
- 0.5 teaspoon salt
Instructions
Soak the rice noodles in warm water for 15 minutes until softened, then drain and set aside.
Slice the beef thinly against the grain. In a bowl, marinate the slices with 1 tablespoon of soy sauce and a pinch of pepper. Set aside.
Mince the garlic cloves and chop the spring onions into 2-inch pieces. Separate the green tops from the white stems.
In a small bowl, mix the remaining soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well and set aside.
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the minced garlic and the white stem parts of the spring onion, stir-frying quickly for about 30 seconds until aromatic.
Add the marinated beef to the wok and stir-fry until it is just cooked through, about 2 minutes. Remove the beef from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Crack in the egg and quickly scramble it until just cooked.
Add the drained rice noodles to the wok along with the sauce mixture, stirring gently to evenly coat the noodles.
Return the cooked beef to the wok and add the bean sprouts, continuing to stir-fry for another 1-2 minutes.
Add the green tops of the spring onions, sesame oil, and a pinch of salt and pepper to taste.
Toss everything together for another minute until everything is well mixed and heated through.
Remove from heat and serve hot. Enjoy your delicious Beef Kway Teow with family and friends.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.4 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
