Gluten-Free Beef Kway Teow
Delight your taste buds with this Gluten-Free Beef Kway Teow, a savory and satisfying stir-fry inspired by the classic Malaysian street food. This recipe swaps traditional wheat-based noodles for gluten-free rice noodles, creating a celiac-friendly dish without sacrificing authentic flavors. Tender slices of marinated beef sirloin are paired with a medley of bean sprouts, spring onions, and a perfectly balanced sauce made from gluten-free soy sauce, dark soy sauce, and oyster sauce. The addition of beaten eggs adds richness, while a hint of heat from red chili brings just the right kick. Ready in just 35 minutes, this quick and hearty dish is perfect for busy weeknights or when you're craving a taste of Southeast Asia at home.
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Recipe Information
Ingredients
- 300 grams Gluten-Free Rice Noodles
- 250 grams Beef Sirloin
- 3 tablespoons Gluten-Free Soy Sauce
- 1 tablespoon Dark Gluten-Free Soy Sauce
- 1 tablespoon Oyster Sauce
- 3 cloves Garlic
- 100 grams Bean Sprouts
- 2 stalks Spring Onions
- 2 units Eggs
- 3 tablespoons Vegetable Oil
- 1 teaspoon Sugar
- 0.5 teaspoon White Pepper
- 1 unit Red Chili
Instructions
Soak the gluten-free rice noodles in warm water for 15-20 minutes until they are pliable. Drain and set aside.
Slice the beef sirloin thinly across the grain and marinate with 1 tablespoon of gluten-free soy sauce and 0.5 teaspoon white pepper for 10 minutes.
Mince the garlic cloves, and thinly slice the spring onions and red chili. Set aside.
In a small bowl, beat the eggs and set aside.
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the beef slices and stir-fry until they are just cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
In the same wok, add 1 more tablespoon of vegetable oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the drained rice noodles, 2 tablespoons of gluten-free soy sauce, dark gluten-free soy sauce, oyster sauce, and sugar. Stir-fry the noodles for about 2 minutes until they are evenly coated with the sauce.
Push the noodles to one side of the wok and pour in the beaten eggs. Stir gently until the eggs start to set, then mix them through the noodles.
Add the cooked beef back into the wok along with bean sprouts, sliced spring onions, and red chili. Stir-fry everything together for another 1-2 minutes until the bean sprouts are just tender.
Adjust seasoning if necessary, and serve hot.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 596 mg | 198% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.5 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1617 mg | 34% | |
*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.
