Beef Flat Noodle Stir-Fry (Kuey Teow Goreng Daging)
Kuey Teow Goreng Daging Say it: KWAY tee-oh goh-RENG DAH-ging
Beef kway teow is a Chinese-Malaysian hawker favourite of wide flat rice noodles wok-fried with thinly sliced beef, garlic, dark soy sauce, egg and crisp bean sprouts. It is eaten for lunch or dinner in kopitiams and night markets, often straight from the wok. The noodles turn glossy and savoury-sweet, the beef stays tender, and the vegetables keep their snap. Its appeal is the smoky wok hei that comes from fierce heat and fast tossing, making a simple plate taste deeply satisfying.
Beef Flat Noodle Stir-Fry (Kuey Teow Goreng Daging)
Kuey Teow Goreng Daging
Pronounced KWAY tee-oh goh-RENG DAH-ging
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, shellfish, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef and marinade
Sauce
Stir-fry
Method
If using fresh rice noodles, gently pull them apart so they are loose; if using dried, soak in warm water for 20–30 minutes until pliable, then drain thoroughly and pat dry. Keep the noodles as dry as possible so they sear rather than steam.
In a bowl, mix the beef with the light soy sauce, dark soy sauce, oyster sauce, cornstarch, sesame oil and white pepper. Set aside for 15 minutes while you prepare the sauce and vegetables.
Stir together the sauce ingredients. light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper and water. Have the garlic, onion, eggs, bean sprouts, choy sum and chives ready beside the stove.
Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) of the oil, spread the beef in a single layer and sear for 1–2 minutes until browned at the edges but still slightly pink; transfer to a plate.
Add the remaining 1 tbsp (15 ml) oil, then the garlic and onion. Stir-fry for 20–30 seconds until fragrant and the onion edges turn translucent, not browned.
Add the noodles and toss for 1–2 minutes until hot and coated in oil. Pour in the sauce and toss constantly for 1–2 minutes until the noodles are evenly dark, glossy and heated through.
Push the noodles to one side, pour the beaten eggs into the empty space and scramble for 30–45 seconds until just set. Toss the egg through the noodles.
Return the beef and add the bean sprouts, choy sum and chives. Stir-fry for 1–2 minutes until the greens wilt, the sprouts are crisp-tender and everything is piping hot. Taste and adjust with a little more soy sauce if needed, then serve immediately.
Regional variant: Beef Hor Fun with Silky Egg Gravy (Ngau Yuk Hor Fun)
For the gravy version, stir-fry the noodles and beef as above but keep the beaten eggs for the sauce. Simmer 1 1/2 cups (360 ml) beef or chicken stock with 1 tbsp oyster sauce, 1 tbsp light soy sauce and 1 tsp dark soy sauce, then thicken with a slurry of 1 tbsp cornstarch and 2 tbsp water. Swirl in the eggs until they form soft ribbons, pour over the noodles and serve at once.
Cook's notes
- Use fresh wide rice noodles if possible, and dry them well after soaking so they sear instead of steaming.
- Slice the beef thinly against the grain and keep it slightly undercooked in the first sear; it finishes cooking with the noodles.
- Cook in two batches if your wok is small so the noodles stay smoky rather than stewing.
Serve with
Sliced red chilli in soy sauce, pickled green chillies, and a cold barley drink or Chinese tea.
Make ahead and storage
Best eaten straight from the wok; leftovers keep in the fridge for up to 2 days and reheat in a hot wok with a splash of water.
