Soy-Free Beef Kway Teow
Delight your taste buds with this delectable **Soy-Free Beef Kway Teow**, a flavorful twist on the classic Malaysian stir-fried noodle dish. Perfect for those seeking a soy-free alternative, this recipe features tender strips of beef sirloin, wide rice noodles, and a captivating medley of sauces including soy-free oyster sauce, fish sauce, and dark caramel sauce that lend rich, savory depth to every bite. Stir-fried to perfection with fragrant garlic, scrambled eggs, crunchy bean sprouts, and vibrant green onions, this quick and easy dish comes together in under an hour, making it an ideal option for a satisfying weeknight dinner. Pair it with a fresh side salad or enjoy it on its own—either way, this hearty, gluten-free kway teow is sure to impress your family and friends!
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Recipe Information
Ingredients
- 400 grams Wide rice noodles
- 300 grams Beef sirloin
- 3 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 4 tablespoons Oyster sauce (soy-free)
- 2 tablespoons Fish sauce
- 1 teaspoon Dark caramel sauce
- 2 pieces Eggs
- 150 grams Bean sprouts
- 3 stalks Green onions, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the rice noodles in a bowl of warm water to soak for about 15 minutes, or until softened. Drain and set aside.
Cut the beef sirloin into thin strips, about 1/4 inch thick.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the beef strips and stir-fry until browned and cooked through, about 3-4 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
Add the soaked rice noodles to the pan and stir-fry for 2-3 minutes, until they begin to soften further.
Add the soy-free oyster sauce, fish sauce, dark caramel sauce, salt, and black pepper to the noodles. Stir well to ensure the noodles are well coated with the sauce.
Push the noodles to one side of the pan and crack the eggs into the empty space. Scramble them lightly and cook until just set, then mix them into the noodles.
Return the cooked beef to the pan, along with the bean sprouts and chopped green onions. Stir-fry everything together for an additional 2-3 minutes, until the vegetables are tender-crisp.
Taste and adjust seasoning if necessary. Serve the beef kway teow hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1822 mg | 39% | |
*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.
