Char kway teow is a beloved hawker stir-fry from Malaysia and Singapore, traditionally made with flat rice noodles, shrimp, Chinese sausage, and eggs. This beef version swaps in tender sliced beef, keeping the smoky, savory-sweet sauce and the essential charred “wok hei” flavor that makes the dish so addictive. It comes together quickly once your ingredients are prepped, making it a genuinely useful weeknight dinner that tastes like takeout.
Ingredients
- 14 oz (400 g) fresh flat rice noodles (about 1 inch / 2.5 cm wide), or 12 oz (340 g) dried rice sticks
- 12 oz (340 g) beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) cornstarch
- 1 tsp (5 ml) vegetable oil, plus 2 tbsp (30 ml) for stir-frying
- 3 cloves garlic, minced
- 2 Chinese sausages (lap cheong), thinly sliced on the diagonal
- 2 large eggs, lightly beaten
- 2 cups (80 g) bean sprouts
- 3 stalks Chinese chives (or regular chives), cut into 2-inch pieces
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) sugar
- 1 tsp (5 ml) fish sauce (optional)
- 1/4 tsp (1 g) white pepper
- 2 tbsp (30 ml) water
Instructions
- Prep the noodles: If using fresh noodles, rinse them briefly under warm water to separate, then drain well. If using dried rice sticks, soak them in warm water for 20 minutes, drain, and set aside. They should be pliable but not fully soft.
- Marinate the beef: In a bowl, toss the sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp vegetable oil. Let it sit for 10 minutes while you prep the other ingredients.
- Make the sauce: In a small bowl, combine dark soy sauce, light soy sauce, sugar, fish sauce (if using), white pepper, and water. Stir until the sugar dissolves.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of the remaining oil, then add the beef in a single layer. Sear for 1–2 minutes without moving, until browned on one side. Flip and cook for another 1 minute. The beef should be medium-rare; it will finish cooking later. Transfer to a plate and set aside.
- Cook the sausage and aromatics: Add the remaining 1 tbsp oil to the wok. Add the Chinese sausage slices and stir-fry for 1–2 minutes until they start to crisp. Add the garlic and stir-fry for 30 seconds until fragrant.
- Scramble the eggs: Push the sausage and garlic to one side of the wok. Pour the beaten eggs into the cleared space. Let them set for 20 seconds, then scramble lightly until just cooked through. Mix with the sausage.
- Add the noodles: Add the noodles to the wok. Toss and stir-fry for 1–2 minutes, letting them char slightly against the hot surface. Use a spatula to lift and turn them, not pressing down too hard.
- Add the sauce and beef: Pour the sauce mixture over the noodles and toss to coat evenly. Return the beef to the wok, along with the bean sprouts and chives. Stir-fry for another 1–2 minutes, until the sprouts are just wilted but still crunchy and the beef is heated through. If you prefer your beef more well-done, cook it to an internal temperature of 145°F (63°C) as the safe minimum per USDA FSIS, checked with a food thermometer.
- Serve immediately: The dish is best eaten right away, while the noodles are still smoky and hot.
Tips
- Use high heat: The signature char comes from a screaming-hot wok. If your stove doesn’t get that hot, work in smaller batches to avoid steaming the noodles.
- Don’t skip the cornstarch: It gives the beef a silky texture and helps it stay tender. Make sure the beef is sliced thinly against the grain.
- Substitute for lap cheong: If you can’t find Chinese sausage, use 2 slices of bacon, chopped, or omit it entirely. The dish will lose some sweetness and richness, so add a pinch more sugar.
- Fresh vs. dried noodles: Fresh noodles are ideal. If using dried, soak them in warm water (not boiling) to keep them from becoming mushy.
Serving Suggestions
Serve the char kway teow hot, straight from the wok, with a wedge of lime on the side for squeezing over. It pairs well with a simple cucumber salad or a bowl of clear chicken broth. For a fuller meal, add a fried egg on top or serve alongside satay skewers.
Variations
- Seafood version: Replace the beef with 8 oz (225 g) peeled shrimp and 6 small squid tubes, scored and cut into pieces. Add them with the sausage, cooking until the shrimp turn pink.
- Vegetarian: Omit the beef and sausage. Add 1 cup (150 g) sliced mushrooms and 1/2 cup (75 g) firm tofu cubes, stir-fried until golden. Use mushroom soy sauce instead of fish sauce.
- Spicier: Add 1–2 tsp sambal oelek or chili paste with the garlic. Or serve with fresh sliced red chilies on top.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, use a hot wok or skillet with a splash of water to re-steam the noodles, stirring for 2–3 minutes until heated through. You can also microwave in 30-second bursts, but the texture will be softer. Reheat leftovers to 165°F (74°C) as the safe minimum per USDA FSIS. The dish is best fresh, as the noodles tend to absorb sauce and become sticky when stored.
Frequently Asked Questions
What type of noodles are best for char kway teow? Fresh flat rice noodles, sometimes labeled “ho fun” or “shahe fen,” are ideal. They are wide, slippery, and hold up to high heat. Dried rice sticks (like pad thai noodles) work in a pinch, but soak them in warm water and don’t overcook them.
Can I use chicken instead of beef? Yes, chicken breast or thigh works well. Slice it thinly and marinate the same way. Adjust the cooking time to ensure the chicken reaches 165°F (74°C) as the safe minimum per USDA FSIS.
Why is my stir-fry soggy? This usually happens when the wok isn’t hot enough or the noodles are too wet. Make sure to drain the noodles thoroughly after rinsing or soaking. Also, avoid overcrowding the wok; cook in batches if needed.
What is “wok hei” and can I get it at home? Wok hei is the smoky, charred flavor from a very hot wok. At home, use the highest heat possible and don’t move the noodles too often. A cast-iron skillet or carbon steel wok works best.
Can I make this gluten-free? Use tamari or gluten-free soy sauce instead of regular soy sauce, and ensure your fish sauce is gluten-free. Rice noodles are naturally gluten-free.
How do I keep the beef tender? Slice it thinly against the grain, and don’t overcook it. The cornstarch marinade also helps. Cook it quickly over high heat, and add it back at the end just to warm through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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