Char Keow Teow with beef gravy
Char Keow Teow with beef gravy

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, char keow teow with beef gravy. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Char Keow Teow with beef gravy is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Char Keow Teow with beef gravy is something that I have loved my whole life.

People remember it for the plateful of tender cooked slices of beef drenched in a thick, dark-coloured gravy and combined with silky smooth kway teow. The well-marinated hor fun was soft to the bite; while the soya sauce-based gravy was flavourful and carries the taste of bean paste, black pepper and chili. Slice beef THINLY against the grain.

To get started with this particular recipe, we have to first prepare a few components. You can cook char keow teow with beef gravy using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Char Keow Teow with beef gravy:
  1. Prepare 200 g fresh rice noodles (but if you can find fresh one use dry one and soaked in hot water about 30 min before use)
  2. Get 1 tbsp dark soysauce
  3. Make ready 250 g minced beef
  4. Take 1-2 tbsp vegetable oil
  5. Take 1 tbsp finely chopped garlic
  6. Get 1 cup carrot (finely chopped)
  7. Get 1 cup onion (finely chopped)
  8. Prepare 1 cup broccoli (finely chopped)
  9. Prepare 1 small tin chopped tomato
  10. Take 2 spring onions (finely chopped)
  11. Get 1 tbsp fishsauce
  12. Take 1 tbsp oyster sauce
  13. Prepare 1 tsp soysauce
  14. Prepare 2 tbsp sriracha sauce
  15. Take 1 tbsp brown sugar
  16. Prepare 2 tbsp corn flour
  17. Prepare 1 cup water

A must try noodle dish that is so easy to make. #oxfordstudents #cookingwithnawamin True Teochew beef kway teow never served with thick bee hoon and there never any thick gravy. David said that h Grandfather will turn in h grave if he realed what had happened to h Hock Lam St beef kway teow. Instead, Teochew style beef kway teow uses normal kway teow and the dry version served with just a dash of sesame oil, soy sauce and. Singapore fried Kway Teow with Beef.

Instructions to make Char Keow Teow with beef gravy:
  1. On a high heat wok, add cooking oil and garlic. Fried until garlic become golden then add minced beef, onion, carrot, broccoli and mix well.
  2. Add some fish sauce, soy sauce, oyster sauce and sriracha sauce then then the heat down to low. Let it simmer.
  3. Add some tin tomato and spring onions then mix well. Then mix corn flour with water then pour into the wok, at the stage you need to mix really fast so the sauce get thicken and not become lumpy. If the sauce too dry add some water. Taste your sauce it should be salty, sweet, sour and a little kick from sriracha sauce.
  4. On a mixing bowl if you have fresh rice noodles, separately them with hand first then add some dark soy sauce and mix well. Make sure the sauce coated all of the noodles. If you have dry noodles that have been soak in hot water, rinse them out and add some dark soy sauce and make sure the dark soy sauce coated all the noodles.
  5. Then on another medium high heat pan or wok, add some cooking oil and then add noodles in. Quick stir fried and try to seperate the noodles add some salt and pepper.
  6. Plate up time, place some noodles on first then some beef minced gravy. You can top up with pickles chilli

A good dish taken for dinner! Char Kway Teow is probably the first recipe ever that I'm going to describe as deceptively difficult. Rub paste mixture into the beef. Sprinkle the coriander and cumin powder over the beef and mix thoroughly. Thread seasoned meat on to satay sticks or fine metal skewers.

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