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
| To get ginger juice, blend 1 to 2 inch ginger and strain juice.
| Be sure to constantly stir while frying the noodles or it will get burnt and lumpy.
| Substitute beef slices for any seafood of your choice such as prawns and squid.