Beef Kway Teow (Beef with Rice Noodles)


300g lean beef fillet  
1½ tbsp. light soy sauce  
2 tsps. chinese yellow wine or hua teow jiu  
1 to 1½ tbsps. oyster sauce  
1 tsp. sugar  
1 tsp. corn flour  
1 tbsp. fish sauce (nampla) 
1 tsp. sesame oil  
1 tbsp. vegetable oil  
6 tbsps. vegetable oil  
100g chinese chives, optional  
500g bean sprouts, with roots and heads  
4 cloves garlic, chopped  
4 ginger, sliced 
600g fresh rice noodles or kway teow  
2 tbsp. CDO Liver Spread
spring onions or wansuy (cilantro) for garnishing   


1. Slice beef fillet thinly against the grain.
2. Prepare the marinade, in a small bowl, mix the soy sauce, yellow wine, oyster sauce, sugar, corn flour, fish sauce and sesame oil.  Put in the sliced beef and let it stand for at least 10 minutes. 
3. Heat half of the vegetable oil in a wok. Stir-fry chives and bean sprouts until slightly limp. Set aside.  
4. Heat the remaining vegetable oil, stir-fry garlic and ginger slices until crispy and golden. Add rice noodles and stir-fry for about 4 minutes until lightly browned. Remove noodles and place in a container.
5. Heat remaining oil in wok; add beef together with the marinade and CDO Liver Spread. Stir-fry beef until color changes. Add the rice noodles and bean sprouts; stir-fry until everything is well mixed. Sprinkle with chopped spring onions or wansuy then serve.