Recipe: Perfect Char Keow Teow with beef gravy

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.

Today, I will show you a way to make a distinctive dish, char keow teow with beef gravy. It is one of my favorites. For mine, I will make it a little bit tasty. You can cook Char Keow Teow with beef gravy using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Char Keow Teow with beef gravy

1. You need 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).
2. Prepare 1 tbsp of dark soysauce.
3. You need 250 g of minced beef.
4. Prepare 1-2 tbsp of vegetable oil.
5. You need 1 tbsp of finely chopped garlic.
6. Prepare 1 cup of carrot (finely chopped).
7. It's 1 cup of onion (finely chopped).
8. Prepare 1 cup of broccoli (finely chopped).
9. Prepare 1 of small tin chopped tomato.
10. Prepare 2 of spring onions (finely chopped).
11. You need 1 tbsp of fishsauce.
12. You need 1 tbsp of oyster sauce.
13. It's 1 tsp of soysauce.
14. You need 2 tbsp of sriracha sauce.
15. You need 1 tbsp of brown sugar.
16. Prepare 2 tbsp of corn flour.
17. You need 1 cup of water.

Char Keow Teow with beef gravy is one of the most well liked of recent trending foods on earth. Slice beef thinly against the grain. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Slice beef THINLY against the grain.

Char Keow Teow with beef gravy step by step

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. 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. 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! Egg and thick prawn broth lend a watery texture to this unique char kuey teow!