Beef kway teow
Beef Kway Teow[edit | edit source]
Beef Kway Teow is a popular dish in Singaporean cuisine. It is a stir-fried noodle dish made with flat rice noodles, beef, bean sprouts, and Chinese chives. This dish is commonly found in hawker centers and food courts across the country.
Ingredients[edit | edit source]
The main ingredients used in Beef Kway Teow include:
- Flat rice noodles (kway teow): These wide, flat rice noodles are the base of the dish and provide a chewy texture.
- Beef: Thinly sliced beef is used as the protein in this dish. It is usually marinated with soy sauce and other seasonings for added flavor.
- Bean sprouts: Fresh bean sprouts are added to the dish to provide a crunchy texture and freshness.
- Chinese chives: Also known as garlic chives, these green vegetables add a mild onion-like flavor to the dish.
Preparation[edit | edit source]
To prepare Beef Kway Teow, follow these steps:
- Soak the flat rice noodles in hot water until they soften. Drain and set aside.
- Heat a wok or large frying pan over high heat. Add some cooking oil and swirl it around to coat the pan.
- Add the marinated beef slices to the pan and stir-fry until they are cooked through. Remove the beef from the pan and set aside.
- In the same pan, add more oil if needed and stir-fry the bean sprouts and Chinese chives for a few minutes until they are slightly wilted.
- Add the soaked rice noodles to the pan and stir-fry them with the vegetables for a few minutes until they are heated through.
- Return the cooked beef to the pan and toss everything together.
- Season the dish with soy sauce, oyster sauce, and other desired seasonings to taste.
- Continue stir-frying until all the ingredients are well combined and heated through.
- Serve hot and garnish with additional bean sprouts and Chinese chives, if desired.
Serving[edit | edit source]
Beef Kway Teow is typically served hot and can be enjoyed as a main course. It is often garnished with additional bean sprouts and Chinese chives for added freshness and crunch. This dish pairs well with a side of chili sauce or sambal for those who prefer a spicy kick.
See also[edit | edit source]
References[edit | edit source]
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