There’s something magical about braised beef or beef stew – think fork-tender meat in a robust & rich gravy-like sauce served over noodles or rice that soaks up every single drop of that essence. The thought of it just makes me salivate. It’s one of those classic dishes that falls into the category of comfort food i.e. home-made type that’s both hearty and wholesome. I like mine with plenty of bean sprouts, so much that you can’t even see the kway teow right at the bottom of the bowl, lol. It’s a great contrasting crunch compared to the melt-in-the-mouth soft carrots. If you like braising dishes, I’m sure you’ll enjoy this Braised Beef Kway Teow Recipe 🙂
Braised Beef Kway Teow Recipe
Ingredients (serves 2-3)
400g kway teow
400g beef chuck, cut into cubes
200g bean sprouts
2 carrots, cut into small pieces
75g salted soy bean paste
3 tbsp light soy sauce
4 tbsp sugar
1.5 tbsp oyster sauce
5 cups water
coriander as garnish
1. Combine all ingredients except kway teow and bean sprouts in a pot and bring to a boil. Reduce heat and simmer for 40 minutes till beef is tender.
2. In a separate pot, bring some water to boil and blanch the kway teow and bean sprouts separately. Drain and transfer onto serving bowls.
3. Ladle the braised beef mixture over the kway teow and bean sprouts and garnish with coriander leaves before serving.
(Recipe adapted from Chef Paul Then’s recipe of the same name from herworldPlus)