Char Keow Teow with beef gravy. Great recipe for Char Keow Teow with beef gravy. 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.

Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Char Kway Teow is probably the first recipe ever that I'm going to describe as deceptively difficult. What may seem to be quite a straightforward stir fried noodle dish is actually a bit of an art that's been perfected by Malaysian street hawkers, and it's taken me this long to share the recipe because I wanted to ensure I could make it. You can cook Char Keow Teow with beef gravy using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Char Keow Teow with beef gravy

Prepare 200 g of fresh rice noodles (but if you can find fresh one use dry one and soaked in hot water about 30 min before use).
You need 1 tbsp of dark soysauce.
Prepare 250 g of minced beef.
You need 1-2 tbsp of vegetable oil.
It's 1 tbsp of finely chopped garlic.
Prepare 1 cup of carrot (finely chopped).
Prepare 1 cup of onion (finely chopped).
It's 1 cup of broccoli (finely chopped).
You need 1 of small tin chopped tomato.
It's 2 of spring onions (finely chopped).
You need 1 tbsp of fishsauce.
It's 1 tbsp of oyster sauce.
You need 1 tsp of soysauce.
You need 2 tbsp of sriracha sauce.
You need 1 tbsp of brown sugar.
Prepare 2 tbsp of corn flour.
It's 1 cup of water.

Slice beef THINLY against the grain. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. 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.

Char Keow Teow with beef gravy step by step

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..
Add some fish sauce, soy sauce, oyster sauce and sriracha sauce then then the heat down to low. Let it simmer..
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..
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..
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..
Plate up time, place some noodles on first then some beef minced gravy. You can top up with pickles chilli.

Don't leave without trying the best char kuey teow in Penang! After all, it's one of the dishes that Penang is most famous for! Perhaps the secret is the skill of the chef, a charcoal fire, or a special ingredient like duck eggs or homemade sambal! Regardless, you can find char kuey teow at literally any hour in Penang! Among the most desired dishes in Malaysia, Char Kuey Teow is a delicacy you can never pass through.