Lor 9 beef kway teow is a beloved hawker dish from Singapore and Malaysia, featuring flat rice noodles (kway teow) smothered in a thick, glossy, savory gravy with tender beef slices and Chinese broccoli. The name “lor” refers to the rich, starchy sauce that clings to every strand, while the beef adds a hearty depth that makes this a satisfying one-bowl meal. This recipe recreates the hawker-style flavors at home with a balanced gravy that is neither too sweet nor too salty, and it comes together in about 45 minutes.
Ingredients
- 12 oz (340 g) fresh flat rice noodles (kway teow) or dried rice sticks
- 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) brown sugar
- 1 tbsp (8 g) cornstarch, plus 1 tsp for the beef marinade
- 1 cup (240 ml) beef broth, low-sodium
- 1 cup (240 ml) water
- 2 tbsp (30 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 lb (450 g) Chinese broccoli (gai lan), cut into 2-inch pieces (or substitute regular broccoli)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 egg (optional, for topping)
- White pepper, to taste
Instructions
- Marinate the beef: In a bowl, toss the beef slices with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp sesame oil. Set aside for 15 minutes while you prepare the noodles and sauce.
- Prepare the noodles: If using fresh kway teow, gently separate the strands. If using dried rice sticks, soak in warm water for 20 minutes, then drain. Set aside.
- Make the gravy: In a small bowl, whisk together the remaining soy sauce, dark soy sauce, brown sugar, oyster sauce, cornstarch, beef broth, and water. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add the Chinese broccoli and cook for 1–2 minutes until bright green and crisp-tender. Drain and set aside.
- Cook the beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but still slightly pink in the center. Remove from the wok and set aside. (Note: The beef will finish cooking in the gravy; the safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but since this is a stir-fry, it’s safe to cook to your preferred doneness.)
- Stir-fry aromatics: In the same wok, add the remaining 1 tbsp oil. Add the garlic and shallot, and stir-fry for 30 seconds until fragrant.
- Add the gravy: Pour in the sauce mixture and bring to a simmer. Cook for 2–3 minutes, stirring constantly, until the gravy thickens to a coating consistency.
- Combine everything: Add the noodles and blanched broccoli to the wok. Toss gently to coat with the gravy. Cook for 2 minutes until the noodles are heated through.
- Return the beef: Add the seared beef back to the wok, along with any juices. Toss to combine and cook for another minute until the beef is just cooked through and the gravy is bubbling.
- Optional egg: If desired, make a well in the center of the noodles and crack an egg into it. Let it set for 30 seconds, then stir to scramble and incorporate.
- Season and serve: Taste and add white pepper if needed. Serve hot, with extra dark soy sauce or chili sauce on the side.
Tips
- Noodle handling: Fresh kway teow can stick together; rinse them briefly in warm water and drain well before using. If using dried rice sticks, do not overcook them—they should be just tender.
- Beef slicing: For easier slicing, freeze the beef for 15 minutes before cutting. Slice against the grain for tender pieces.
- Gravy consistency: The gravy will thicken as it cools. If it becomes too thick, add a splash of water or broth to loosen it.
- Substitutions: No Chinese broccoli? Use regular broccoli, bok choy, or even spinach. No oyster sauce? Use vegetarian mushroom sauce or hoisin sauce for a different flavor.
Serving Suggestions
Serve the lor 9 beef kway teow hot, garnished with fried shallots and a sprinkle of white pepper. Pair it with a side of pickled green chilies or a simple cucumber salad to cut through the richness. For a complete hawker-style meal, add a bowl of clear soup or a fried egg on top.
Variations
- Seafood version: Replace beef with shrimp or squid; cook them just until pink and opaque, about 2 minutes.
- Chicken lor: Use chicken breast or thigh, sliced thinly, and cook until no longer pink (165°F / 74°C safe minimum).
- Vegetarian lor: Omit the beef and oyster sauce; use vegetable broth and mushroom sauce, and add tofu puffs or mushrooms.
- Spicy kick: Add 1–2 tsp of sambal oelek or chili paste to the gravy for heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce, so add a splash of water or broth when reheating. Reheat in a wok or skillet over medium heat for 3–4 minutes, or in the microwave in 1-minute intervals, stirring in between, until piping hot (165°F / 74°C for leftovers). Freezing is not recommended as the noodles become mushy.
Frequently Asked Questions
What is “lor” in lor 9 beef kway teow? “Lor” refers to the thick, starchy gravy that is poured over the noodles. It is typically made with broth, soy sauce, and cornstarch, giving it a glossy, velvety texture.
Can I use other noodles? Yes, you can substitute with thick rice vermicelli (bee hoon), udon, or even egg noodles. Adjust cooking times accordingly—fresh noodles need less time, dried noodles more.
Why is my gravy lumpy? Lumps usually form when cornstarch is added directly to hot liquid. Always whisk the cornstarch with cold water or broth first to make a slurry, then add it to the wok.
Can I make this ahead of time? The gravy and beef can be prepared a day ahead and stored separately. Reheat the gravy, then toss with freshly cooked noodles and blanched broccoli for best results.
Is this dish very salty? The sodium comes from soy sauce and oyster sauce. Use low-sodium versions and adjust the amount of soy sauce to taste. You can also add a little sugar to balance the saltiness.
What is the best beef cut for this recipe? Sirloin, flank steak, or ribeye are ideal because they are tender and cook quickly. Avoid tough cuts like chuck, which require longer cooking.
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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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