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.

  • 20 mins cooking
  • Serves 4
  • Print


Beef kway teow
  • 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
  • 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.

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