Beef kway teow


Beef kway teow or beef kwetiau and kwetiau sapi is an Chinese Indonesian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Indonesia, Singapore and Malaysia, and can trace its origin to Chinese tradition.

Variants

Technically, all kway teow stir fried with beef can be categorized as beef kway teow. As the result, there are various recipes of beef kway teow exist.

Indonesia

In Indonesia, kwetiau sapi is a popular Chinese Indonesian dish. Kwetiau with beef is known in three variants; kwetiau siram sapi, kwetiau goreng sapi, and kwetiau bun sapi. The kwetiau siram sapi is a kwetiau noodle poured with beef in thick flavorful sauce. The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent. The kwetiau goreng sapi is a variant of popular kwetiau goreng but distinctly served with beef. While the kwetiau bun sapi is similar to common fried kwetiau but rather moist and soft due to water addition.
The common ingredients are flat rice noodles, thin slices of beef tenderloin, garlic, sliced bakso meatballs, caisim, napa cabbage, oyster sauce, beef stock, soy sauce, black pepper, sugar, corn starch, and cooking oil.

Singapore

In Singapore, traditionally, beef extract was added to the stock, and the soup enhanced with gula melaka and lengkuas. However, the dry version of beef kway teow is mixed with sesame oil, soy sauce and chilli; thick gravy is not usually served in this version.