Name: Beef kway teow
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup (60ml) oyster sauce; 2 tablespoon kecap manis; 2 tablespoon chinese cooking wine; 1 teaspoon sambal oelek; 3 clove garlic, crushed; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 2 tablespoon peanut oil; 500 gram (1 pound) beef strips; 450 gram (14½ ounces) fresh wide rice noodles; 6 green onions (scallions), cut into 2 cm (¾-inch) lengths; 1 medium red capsicum (bell pepper) (200g), sliced thinly; 1/4 cup (15g) coarsely chopped garlic chives; 2 cup (160g) bean sprouts

Beef kway teow

Beef kway teow is an easy, speedy noodle dish that makes a great change from midweek takeaways. Experiment with different vegetables like baby corn or julienned carrot to get to your five-a-day target.

Serves 4

Cook

20M

Ingredients

1/4 cup (60ml) oyster sauce

2 tablespoon kecap manis

2 tablespoon chinese cooking wine

1 teaspoon sambal oelek

3 clove garlic, crushed

2 centimetre (¾-inch) piece fresh ginger (10g), grated

2 tablespoon peanut oil

500 gram (1 pound) beef strips

450 gram (14½ ounces) fresh wide rice noodles

6 green onions (scallions), cut into 2 cm (¾-inch) lengths

1 medium red capsicum (bell pepper) (200g), sliced thinly

1/4 cup (15g) coarsely chopped garlic chives

2 cup (160g) bean sprouts

Method

1.Combine sauces, cooking wine, sambal, garlic and ginger in small jug.

2.Heat half the oil in wok; stir-fry beef, in batches, until browned.

3.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

4.Heat remaining oil in wok; stir-fry onion and capsicum until capsicum is tender.

5.Return beef to wok with sauce mixture, noodles, chives and sprouts; stir-fry until hot.

Garlic chives have rougher, flatter leaves than simple chives, and possess a pink-tinged teardrop-shaped flowering bud at the end. They can be used as a salad green, or steamed and eaten as a vegetable.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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