BEEF AND RICE NOODLES RECIPE RECIPES

Name: Beef With Rice Noodles (Kway Teow)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 serving(s)
Ingredients: 300 g lean filet of beef; 600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked); 100 g chinese chives (optional); 500 g bean sprouts, with roots and heads removed; 6 tablespoons canola oil; 4 slices ginger; 5 garlic cloves, minced; 1 1/2 tablespoons soya sauce; 2 teaspoons Chinese wine; 1 1/2 tablespoons oyster sauce; 1 teaspoon white sugar; 1 teaspoon cornflour; 1 teaspoon sesame oil; 1 tablespoon canola oil

BEEF WITH RICE NOODLES (KWAY TEOW) RECIPE - FOOD.COM

Beef With Rice Noodles (Kway Teow) Recipe - Food.com image

Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

300 g lean filet of beef
600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

Slice beef THINLY against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated.
Serve hot.

Nutrition Facts : Calories 1106.8, FatContent 35.7, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 1123.8, CarbohydrateContent 181.7, FiberContent 6.5, SugarContent 8.6, ProteinContent 13.5

RICE NOODLES WITH BEEF RECIPE | MYRECIPES

Rice Noodles with Beef Recipe | MyRecipes image

Provided by MyRecipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 Servings

Number Of Ingredients 14

Ingredients

1 (8 oz.) package pad Thai rice-stick noodles
1 (1 lb.) bag frozen Asian stir-fry vegetables
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1?½ tablespoons soy sauce
1 tablespoon red curry paste
1 tablespoon rice wine vinegar
2 tablespoons lime juice
5 tablespoons peanut oil
1 pound beef sirloin or flank steak, sliced 1/4-inch thick
1 red bell pepper, sliced into 1/4-inch strips
6 scallions, sliced (1 cup)
½ pound bean sprouts (2 cups), optional
½ cup roasted, unsalted peanuts, chopped (3 oz.), optional

Steps:

Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside.
Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat. Add half of beef and stir-fry for 4 minutes. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes. Add scallions and reserved Asian vegetables and cook for 3 minutes.
Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.
Serve noodles in bowls with bean sprouts and peanuts, if desired.

Nutrition Facts : Calories 380 calories, CarbohydrateContent 40 g, CholesterolContent 46 mg, FatContent 15 g, FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 3 g, SodiumContent 378 mg

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