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. A must try noodle dish that is so easy to make.
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. A must try noodle dish that is so easy to make.
Open in Cookpad AppSteps
- 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
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