Rice Noodles with Beef and Broccoli Recipe(guey teow pad sei ew) |
Ingredients: |
300 g boneless sirloin or rump steak, thinly sliced across the grain, cut in bite-sized pieces 300 g broccoli, cut into small florets 800 g fresh wide rice flour noodles, blanched briefly in boiling water and drained 3 tablespoons vegetable oil 3 cloves garlic, peeled, crushed and minced 2 tablespoons fish sauce 1 tablespoon dark soy sauce 3 tablespoons coarsely crushed dry-roasted peanuts 2 tablespoons dried chili flakes Marinade: 1 tablespoon cornflour 1 egg, lightly beaten 1 clove garlic, peeled, crushed and minced 1 tablespoon Chinese rice wine (preferably Shao Hsing) 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon sugar 1 teaspoon sesame oil ½ teaspoon white pepper |
Method: Put the beef in a bowl and prepare the Marinade. Sprinkle the beef with cornflour and toss to coat, then add all other marinade ingredients, mixing well. Marinate for 10 minutes. Heat the oil in a wok and stir-fry the garlic for 5 seconds. Add the beef and its marinade and stir-fry over high heat until the meat starts to change color, about 1 minute. Add the broccoli and stir-fry for 1 minute, then put in the water and continue stir-fry until broccoli is just cooked, about 2 minutes. The broccoli must be cut into very small pieces so it will cook quickly. Splash in the fish sauce and soy sauce, then add the noodles, stir-fry for about 1 minute to mix well and heat through. Transfer to a serving dish and sprinkle with peanuts. Serve hot with dried crushed chili served separately for adding to taste. Note: If fresh noodles are not available, use 400 g dried wide rice-flour noodles or regular rice stick noodles, soaked in hot water to soften, then simmered until cooked. |
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