Beef Kway Teow

300g sirloin steak, thinly sliced
400g fresh flat rice noodles (or dried rice noodles, soaked)
3 garlic cloves, finely chopped
100g garlic chives, cut into 5cm lengths
100g bean sprouts
2 tablespoons vegetable oil

The Marinade
2 teaspoons light soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
½ teaspoon ground black pepper
1 tablespoon cornflour
1 tablespoon vegetable oil

The Sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon kecap manis
1 teaspoon fish sauce

PREPARATION

1. Thinly slice the beef and massage it with the light soy sauce, oyster sauce, sesame oil and black pepper until glossy. Mix in the cornflour, then finish with the vegetable oil.
2. Finely chop the garlic and cut the garlic chives into short lengths.

COOKING

1. Heat a wok or large frying pan until smoking and add half the vegetable oil.
2. Spread the beef into a single layer and leave it undisturbed until well browned, then toss briefly and remove before it overcooks.
3. Add the remaining oil to the wok.
4. Add the fresh rice noodles and leave them for a few seconds to caramelise before gently separating them.
5. Stir in the light soy sauce, oyster sauce and chopped garlic.
6. Toss in the garlic chives and bean sprouts, cooking until they just begin to wilt.
7. Add the kecap manis and mix well to coat the noodles evenly.
8. Return the beef to the wok.
9. Finish with the fish sauce and toss everything together over a high heat until heated through.
10. Serve immediately while hot with plenty of smoky wok flavour.

School of Wok Tips

• Massaging the marinade into the beef helps tenderise it and improves the velveting process.
• Leave the beef undisturbed when it first hits the pan to develop a rich caramelised crust.
• Fresh rice noodles give the best texture, but soaked dried rice noodles are a good alternative.
• Add the fish sauce right at the end to preserve its distinctive savoury aroma.

FAQs

Can I use another cut of beef?
Yes, ribeye, rump or flank steak all work well when sliced thinly.

What is kecap manis?
Kecap manis is a sweet Indonesian soy sauce that gives the noodles their signature dark colour and subtle sweetness.

Can I cook this without a wok?
Yes, a large heavy frying pan works well—just cook in batches if needed to maintain a high heat.