Lor 9 Beef Kway Teow Recipe

Lor 9 Beef Kway Teow is a beloved Malaysian street food, especially famous in Penang, where flat rice noodles are stir-fried with beef, Chinese sausages, and a dark, glossy sauce, then served with a side of rich beef gravy. This recipe captures the essence of the dish: the wok hei (charred aroma), the tender beef, and the savory-sweet gravy that ties everything together. It’s a hearty, satisfying meal that brings the flavors of a hawker stall to your home kitchen.

Ingredients

8 oz (225 g) flat rice noodles (kway teow), fresh or dried
8 oz (225 g) beef sirloin or flank steak, thinly sliced against the grain
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 g) sugar
1/2 tsp (2 g) white pepper
2 tbsp (30 ml) vegetable oil, divided
3 cloves garlic, minced
2 Chinese sausages (lap cheong), thinly sliced
2 eggs, lightly beaten
2 cups (480 ml) beef broth
1 tbsp (8 g) cornstarch, mixed with 2 tbsp (30 ml) water
2 cups (80 g) bean sprouts
2 stalks green onions, cut into 2-inch pieces
1 red chili, sliced (optional, for garnish)
Fried shallots, for garnish (optional)

Instructions

If using dried rice noodles, soak them in warm water for 20 minutes until pliable, then drain. If using fresh, just separate the strands gently.
In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 1/4 tsp white pepper. Mix well and let marinate for 15 minutes.
Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated beef and stir-fry for 2-3 minutes until browned but still tender. Remove from the wok and set aside.
Add the remaining 1 tbsp oil to the wok. Add the garlic and Chinese sausage slices, stir-frying for 1 minute until fragrant.
Push the garlic and sausage to the side, pour in the beaten eggs, and scramble them for 30 seconds until just set.
Add the noodles to the wok, along with the remaining 1 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Toss everything together over high heat for 2-3 minutes, letting the noodles char slightly.
Return the beef to the wok, add the bean sprouts and green onions, and toss for another minute. Remove from heat and divide among four plates.
To make the gravy, pour the beef broth into a small saucepan and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the gravy thickens, about 2 minutes. Season with the remaining 1/4 tsp white pepper.
Ladle the gravy over each plate of noodles, or serve it on the side for dipping. Garnish with sliced chili and fried shallots if desired.

Tips

For the best texture, use fresh kway teow noodles if available. If using dried, don’t over-soakâ€”they should be soft but still slightly firm.
Cook on the highest heat your stove can manage to achieve the smoky wok hei flavor. If you don’t have a wok, a cast-iron skillet works well.
Slice the beef very thinly against the grain for tenderness. Freezing the beef for 15 minutes before slicing makes this easier.
Chinese sausage (lap cheong) is sweet and slightly fatty; if you can’t find it, substitute with a sweet Italian sausage, though the flavor will differ.

Serving Suggestions

Serve the Lor 9 Beef Kway Teow hot, with the gravy either poured over the noodles or in a separate bowl for dipping. A side of pickled green chilies or a squeeze of lime adds a bright contrast to the rich sauce. This dish is a complete meal on its own, but you can also pair it with a simple cucumber salad for a refreshing crunch.

Variations

While beef is the classic choice, you can make a chicken or seafood version by substituting the beef with chicken breast or shrimp. For a vegetarian option, use tofu or mushrooms and vegetable broth. Some versions add a splash of black vinegar or a teaspoon of chili paste for extra tang and heat. Feel free to adjust the sweetness and saltiness to your preference.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce and may become softer, but they will still be tasty. To reheat, place the noodles in a hot wok with a splash of water or broth, and stir-fry for 2-3 minutes until heated through. The gravy can be reheated separately in a saucepan over medium heat, adding a little water if it’s too thick. Avoid microwaving as it can make the noodles mushy.

Frequently Asked Questions

Can I use other types of noodles? Yes, you can substitute with wide rice noodles (ho fun) or even spaghetti if you’re in a pinch, but the texture will be different. The dish is traditionally made with flat rice noodles.

How do I get the wok hei flavor at home? Wok hei is the smoky, charred aroma from cooking over a very high flame. To mimic it, use a wok or cast-iron skillet, heat it until it’s smoking, and don’t overcrowd the pan. Work in batches if necessary.

Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prep the ingredients aheadâ€”marinate the beef, slice the sausages, and soak the noodlesâ€”then cook everything quickly when you’re ready to eat.

Is this dish very spicy? The base recipe is not spicy; the heat comes from the chili garnish. You can control the spice level by adding or omitting the chili.

What is the best cut of beef for this? Sirloin or flank steak works well because they are tender and cook quickly. Avoid tougher cuts like chuck, which need longer cooking.

Can I freeze the cooked dish? Freezing is not recommended because the noodles and gravy will become mushy and separate upon thawing. It’s best to consume within 3 days.

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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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