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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, char keow teow with beef gravy. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Char Keow Teow with beef gravy is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Char Keow Teow with beef gravy is something which I have loved my entire life. They’re fine and they look fantastic.

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

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

Char Keow Teow with beef gravy Jump to: Recipe Weight Loss Tips Before you jump to Char Keow Teow with beef gravy recipe, you may want to read this short interesting healthy tips about The Basics of. Here is how you cook that. Char keow teow with beef gravy and pickled chilli (ก๋วยเตี๋ยวเนื้อสับ) is another Chinese Influence On Thai Cuisine dish. My dad make the most delicious noodle dish and this is one of his specialty.

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 must try noodle dish that is so easy to make.. 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. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.

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