Preparation: 

Preparation time: 10 min

Cooking time: 10 min

Serving: 2

Ingredients:

• 200 g beef fillet (sliced across the grain)
• 300 g kway teow
• 100 g bean sprouts
• 2 stalks spring onion (cut into 4 cm lengths)
• 3 cloves garlic (minced)
• ½ yellow onion (sliced)
• 1 tbsp ginger juice
• 6 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp white pepper powder
• 1 tbsp cornstarch
• vegetable oil

Instructions:

1. Marinate beef

• In a bowl, combine beef, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, ginger juice, 1 tsp white pepper powder, 1 tbsp cornstarch and 1 tbsp vegetable oil.
• Set aside until needed.
• | To get ginger juice, blend 1 to 2-inch ginger and strain juice.

• In a pan on high heat, heat 3 tbsp vegetable oil and sear beef slices for 2 minutes.
• Remove from pan and set aside.

• In the same pan on high heat, heat another 4 tbsp vegetable oil and stir-fry garlic and onions for 2 minutes until fragrant.

• Add noodles, 4 tbsp light soy sauce, 1 Tbsp dark soy sauce, 2 Tbsp oyster sauce and 1 tsp sesame oil to the pan, stir-frying for 2 minutes.
• | Be sure to constantly stir while frying the noodles or it will get burnt and lumpy.

• In the same pan, toss in beef, bean sprouts, and spring onions. Continue stir-frying for another 2 minutes, until spring onions softens.
• | Substitute beef slices for any seafood of your choice such as prawns and squid.
• Toss in the bean sprouts and spring onions until they start to wilt.