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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, char keow teow with beef gravy. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Char Keow Teow with beef gravy Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, char keow teow with beef gravy. It is one of my favorites.

Char Keow Teow with beef gravy is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Char Keow Teow with beef gravy is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Char Keow Teow with beef gravy:
  1. Take 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. Make ready 1 tbsp dark soysauce
  3. Get 250 g minced beef
  4. Get 1-2 tbsp vegetable oil
  5. Take 1 tbsp finely chopped garlic
  6. Get 1 cup carrot (finely chopped)
  7. Make ready 1 cup onion (finely chopped)
  8. Take 1 cup broccoli (finely chopped)
  9. Get 1 small tin chopped tomato
  10. Make ready 2 spring onions (finely chopped)
  11. Take 1 tbsp fishsauce
  12. Make ready 1 tbsp oyster sauce
  13. Prepare 1 tsp soysauce
  14. Make ready 2 tbsp sriracha sauce
  15. Take 1 tbsp brown sugar
  16. Make ready 2 tbsp corn flour
  17. Prepare 1 cup water

Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Gravy Loaded Sany Char Koay Teow - photo credits to mamacergas (Instagram) The special sauce is sold separately if you can't get enough of it! 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.

Steps 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

Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Both Char Keow Teow and pad see ew use the flat rice noodles called Sen Yai or Keow Teow, which is called Hor Fun in Cantonese. I want to mention about Char Keow Teow because it is almost identical to pad see ew. The main difference is that the Thai version used virtually exclusively Chinese broccoli and meat, but the Malaysian Char Keow Teow. True Teochew beef kway teow is never served with thick bee hoon and there is never any thick gravy.

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