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Stir-fry ginger beef kuey teow [Recipe]

June 20, 2020 by thokohmakan

Jump to Recipe Print Recipe

Stir-fry ginger beef kuey teow (or Gon Chau Ngau Yuk Hor) is a Cantonese dry noodles dish, cooked with tender beef slices, spring onion and ginger.

Think Penang char kuey teow (see our recipe here) – but with flavours mainly coming from the fragrant spring onion and ginger.

For some reason, this noodles dish is not offered at a lot of places – compared to its cousin, Keong Chung Ngau Yuk Hor (literally, ginger onion beef hor fun). Hence, whenever we come across this in a menu, Max is sure to order this.

The latter (which we love to eat too!) has more gravy and is similar to Cantonese Wat Tan Hor (see our recipe with Yee Mee here).

The keys to a good plate of stir-fry beef noodles is wok hei (cooking over high heat to yield slightly charred and caramelised noodles), tender flavourful beef and sufficient spring onion and ginger.

For a good halal stir-fry ginger beef kuey teow, we recommend Hawker Hall in Sri Hartamas (see our review of their Penang char kuey teow here).

Check out our Instagram post here for step-by-step process and videos.

KEY TIPS:
* Similar to char kuey teow, cook this at high heat to get the wok hei. 
* For tender beef slices – I used tender chuck and flatten them further with a pestle. I also added baking soda to soften the beef. 
* Marinade is key! The beef should be flavourful by itself. I marinated about 2 hours earlier and placed it in the fridge before cooking. About 30 minutes before frying should be sufficient.
* As a visual guide, the amount of sliced ginger and green onion should make up a quarter each of a serving of kuey teow.
* We cooked for a single serving at a time – it takes about 5 minutes. Always season with sauce to taste. 

Stir-fry ginger beef kuey teow [Recipe]
Print

Stir-fry ginger beef kuey teow [Recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: Chinese, Malaysian, HawkerDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

Easy-to-cook Cantonese Kon Chau Ngau Yuk Hor.

Ingredients

  • 200 grams sliced beef (chuck tender or topside)

  • Beef marinade
  • 1/2 tsp corn starch

  • 2 tsp light soy sauce

  • 1 tsp sesame oil

  • 1 tsp oyster sauce

  • 1/2 tsp baking soda (optional)

  • Noodles sauce
  • 6 tbsp light soy sauce

  • 3 tbsp dark soy sauce

  • 1.5 tbsp oyster sauce

  • dash of pepper

  • The main stuff
  • 4-6 stalks of green onion, cut into 3-inch length

  • 8-inch ginger, sliced thinly

  • 100 grams taugeh (mung bean sprouts)

  • 3 garlic cloves, minced

  • 2-3 stalks of chives (optional)

  • 1/2 tsp salt, or to taste

Directions

  • Marinade beef
  • Cut beef into slices. You may flatten the beef slices further with a pestle to make it more tender.
  • Marinade beef with the marinade ingredients. Set aside for at least 30 minutes.
  • Prepare sauce
  • Mix all the noodle sauce ingredients in a small bowl and set aside.
  • Cook beef
  • Heat up cooking oil in wok. Add the beef slices and cook until they turn colour. Set aside.
  • Cook noodles (for 1 serving)
  • Heat up wok to high heat. Add oil and saute garlic and ginger until fragrant.
  • Add the green onion and fry for about 15 seconds. Add the noodles into the wok and mix it evenly.
  • Add 3-4 tbsp of noodle sauce. Mix well with noodles and adjust to taste.
  • Add the beef slices, bean sprouts and chives (optional).
  • When bean sprouts are tender, turn off heat and serve immediately.

Notes

  • Similar to char kuey teow, cook this at high heat to get the wok hei. 
  • For tender beef slices – I used tender chuck and flatten them further with a pestle. I also added baking soda (optional) to soften the beef. 
  • Marinade is key! The beef should be flavourful by itself. I marinated about 2 hours earlier and placed it in the fridge before cooking. About 30 minutes before frying should be sufficient.
  • As a visual guide, the amount of sliced ginger and green onion should make up a quarter each of a serving of kuey teow.
  • We cooked for a single serving at a time – it takes about 5 minutes. Always season with sauce to taste. 

Related Posts

  • Soon Soon Pan Mee & Fish Head, PJSoon Soon Pan Mee & Fish Head, PJ
  • Himawari Japanese Restaurant, SeputehHimawari Japanese Restaurant, Seputeh
  • Tien Tien Lai, Ara DamansaraTien Tien Lai, Ara Damansara

Filed Under: Beef Recipes, Chinese Recipes, Easy Recipes, Frying Recipes, Hawker Recipes, Noodle Recipes, Pan Recipes, Recipes, Stir-fry Recipes

Previous Post: « Cabbage with Korean soybean paste [Recipe]
Next Post: Mom’s steamed fish with ginger, garlic & tauchu [Recipe] »

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Hi, we are Max and Ming. Welcome to our food blog! We enjoy travelling and checking out new food and restaurants. We are based in Kuala Lumpur, Malaysia. We also share recipes here.

So who is Thokoh Makan?

ThoKoh
noun. 1. an amalgamation of our family names.
2. an homonym (sounds alike) of the Malay word tokoh, which means leader or notable figure

Makan
verb. 1. to eat (translated from Malay) 

ThoKoh Makan
noun. 1. a blog dedicated to good food in Malaysia and beyond.

Contact us at thokohmakan@gmail.com

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