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Fried Beef Noodles 炒牛肉面

Monday, January 4, 2010


A recreation of what I’ve tasted in Tong Kee in Kampar. But not the current Tong Kee.. the old one. My mom said, my late dad used to eat this with her when they were dating.




I’ve added a pinch of baking soda to the beef to tenderize it. And the beef has to be marinated overnight to dry it up, so that it won’t release juices when it’s being cooked.
This can’t be cooked with the methods we see the restaurants use, because the heat from our burners are no match to theirs. Our beef must be browned in advance to achieve full flavour, and removed to prevent it from overcooking.


150gm beef
2 Tbsp light soy sauce
1 tsp sugar
Pinch of baking soda
1 Tbsp corn starch
1 Tbsp sesame oil

3 Tbsp oil
3 cloves garlic, finely chopped
400gm yellow noodles (mi kuning), loosen and snip shorter before use. Don’t let them clump together. Ramen will work fine here as well. Just need to blanch it before use.
3 Tbsp dark soy sauce (depends on how dark ur dark soy is, I used Lee Kum Kee)*
2 Tbsp light soy sauce ( u might need more, I don't recommend salt here)
1 Tbsp sugar (U may adjust the light and dark soy sauce amounts, but this amount of sugar is vital to the final taste)
1 cup water
3 stalks or more choy sum (mustard green), cut into 2 inch lengths

Marinate beef in following sequence, mixing well after each addition, and leave it overnight in the fridge.
1. Baking soda
2. Soya sauce +sugar
3. Cornstarch
4. Sesame oil
Remove from fridge an hour before cooking time. Let it come to room temperature and separate meat pieces , don’t let them clump together.

Cooking:
1. Heat wok until very hot. Put in 3 Tbsp oil and make sure the whole of wok is smeared with the hot oil. Don’t forget the spatula must be heated in the oil too.
2. Put in marinated beef and stir fry until fragrant and browned. It should only take 30 seconds.
3. Remove beef and set aside.
4. Put in 2 Tbsp oil and put in garlic. When garlic is fragrant, put in yellow noodles and stir fry for a while.
5. Put in choy sum and mix. Put the beef back into the wok and put in water and seasonings.Taste, if it is slightly undersalted, it's just nice, cos the water will reduce later and by then it will be just right.
6. Cook until water has half dried up. Dish up and serve.

This whole cooking process is less than 5 minutes.
* If you are using dark caramel sauce, you will need about 1 Tbsp, and jack up the light soy sauce.


18 lovely notes:

Shirley @ Kokken69 January 4, 2010 at 10:01 AM  

Wow, this looks really yummy! Now that you've taught me how to mimic the wok hei, I am all worked up to try out more savoury stuff e.g. fried rice, char keuy teow... etc...

Hey, also notice you work very late at night huh? Eh, don't sacrifice your beauty sleep to leave comments for me, ok? LOL.

zeta January 4, 2010 at 10:53 AM  

Really like the dish..definitely will try ur recipe later..and i know it delicious..nyum nyum.. :p

A Full-Timed Housefly January 4, 2010 at 3:43 PM  

Oh I love this with lots of pickled green chillies........ this looks so good !

wendyywy January 4, 2010 at 5:31 PM  

Shirley: DOn't worry abt me sleeping late:)
I wake up late, so it's ok.

Zeta: Let me know how it goes!!

AFTH: yeah, green chillies with this will be fabulous!!

tracieMoo January 4, 2010 at 5:58 PM  

I thought it was yee mee until I saw the ingredients. It does look like the one cook in restaurant leh!! So mouth watering.
I didn't know baking soda could be used to marinate. is there any reason behind it?

Blessed Homemaker January 8, 2010 at 10:17 AM  

This looks so appetitising! I'm craving for a plate now.

Ju (The Little Teochew) January 8, 2010 at 7:59 PM  

This looks AMAZING! You're very detailed in your explanation :) Good for us!

Memória January 11, 2010 at 3:35 PM  

These noodles look DELICIOUS!! I'm bookmarking this one ASAP.

wendyywy January 11, 2010 at 4:38 PM  

Thanks Memoria,
When u've tried it out, let me know the outcome!

Sue April 24, 2010 at 5:04 AM  

This dish looks delicious. I would like to cook this dish, but i just have a question about the noodle...do u boil the noodle first before frying?

wendyywy @ Table for 2 or more..... April 24, 2010 at 3:09 PM  

Sue,
Nope, I just used right from the pack.
If u blanch it first, it'll be softer and stickier, which makes it more difficult to fry.

Anonymous,  February 26, 2011 at 12:26 PM  

Hai Wendy

This morning i made this

I use spaghetty instead of noodles.

n indeed it is delicious, one keeper recipe again from u ^____^

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/182284_1845653737918_1137880303_2715448_3500631_n.jpg

thx alot wendy :*

Love Regards
Chuany

wendyywy @ Table for 2..... or more February 26, 2011 at 3:49 PM  

Chuany,
Thank you for the feedback picture.
Oh it looks delicious!
Glad you liked it.

wendyywy @ Table for 2..... or more February 26, 2011 at 3:51 PM  

Chuany,
I forgot to tell you, if you are using spaghetti to do it, maybe you'd like to add some cornstarch mixture to thicken the sauce as spaghetti doesn't release any starch into the gravy unlike Ramen and yellow noodles. This way, your spaghetti will taste smoother

Trisha April 24, 2012 at 10:42 PM  

Hi Wendy, this is my first time at u'r blog but definitely wont be my last .. i'm going to try these beef noodles out real soon. I'm off to check out the rest of u'r blog.

oni,  August 20, 2012 at 4:00 PM  

hi wendy,
your blog is an excellent source of asian food recipe. thank you for sharing them to us. i saw your post on "apam beras eno" and i would like to try making it. i live in new zealand now and i'm not sure where to find eno powder and fermented wine yeast. is there any substitute for these two ingredients that you can recommend? thanks a lot! =)

oni

WendyinKK @ Table for 2..... or more August 22, 2012 at 8:29 PM  

oni,
I shall repost your comment at the relevant post, and I shall answer u there

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