@katlovestobake
🍜 Spill Chili Oil Char Kway Teow (Beef Version) This is that long overdue one. Bold, glossy, a little messy, in the best way. 🥩 Beef Prep (important, don’t skip) I’m using my go-to super tender beef (I’ll link it in my Shopee highlights), so no tenderising needed. But if you’re using regular cuts: 👉 Use: * Chuck tender or flank steak * Slice thinly, against the grain 👉 Tenderising method: 1. Add ½ tsp baking soda to the beef 2. Mix well, let it rest 30 mins to 1 hour 3. Rinse thoroughly 2–3 times (don’t be lazy here) 👉 Then marinate: * 1 tsp light soy sauce * 1 tsp cornflour * ½ tsp garlic powder This gives you that velvety, juicy beef—not dry, not tough. For this recipe: 300g beef 🍜 Main Ingredients * 500g fresh kway teow (room temp, loosened gently, DO NOT WASH) * 300g beef (prepared above) * 3 eggs * 1 handful beansprouts * 1 pkt kailan 🧄 Aromatics * 2.5 tbsp minced garlic * cooking oil(be generous, don’t skimp) 🧂 Sauce Mix Mix this first: * 1/2 tbsp light soy sauce * 1 tsp dark soy sauce * 1 tbsp oyster sauce * 1 tbsp chilli sauce * 1 tbsp tomato sauce * 1 tsp kicap manis(I use ABC here) * ½ tsp sesame oil * ½ tsp chicken stock powder * 1/2cup water 🔥 The Star * 2-5 tbsp Spill Chili Oil (adjust to your spice tolerance) * 1-2 tbsp thick dark caramel sauce (for that colour + slight bitterness. To use with heat off) Sauce measurements are flexible. Taste and adjust. Don’t be shy. No need to add sugar. Kicap manis and the caramel already doing the job. Relax. Want it more wet? Add water. You’re the boss here. High heat only. Move fast. No lengang lenggok in this kitchen. Go try. And don’t come back telling me you didn’t add enough chili oil. #sgfood #sgfoodie #katscookingdiary #charkwayteow #kwayteobeef
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