Beef kway teow | Women's Weekly Food
Beef kway teow is a quick, easy midweek dinner that adds variety to your meals. Try with veggies like baby corn or carrots for extra nutrition.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/4 cup (60ml) oyster sauce
- 2 tablespoons kecap manis
- 2 tablespoons chinese cooking wine
- 1 teaspoon sambal oelek
- 3 cloves garlic, crushed
- 2 centimetre (¾-inch) piece fresh ginger (10g), grated
- 2 tablespoons peanut oil
- 500 grams (1 pound) beef strips
- 450 grams (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 cups (160g) bean sprouts
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