There’s nothing more satisfying than coming home from a long day at work and having a hearty meal that reminds you of home. This is one of go-to-low-effort recipes that I absolutely love and a signature that you can get in my hometown on Kota Kinabalu.
This recipe requires short prep time but a fair amount of cook time to allow the best ‘pull-apart’ texture for your beef. Trust me, a minimum of an hour and a half on the stove top is worth the wait.
Also, I whipped up a incredibly simple vegetable stir fry that just reminds me of home. If you’re craving a chinese malaysian vege dish, this will one will definitely take you straight back to home.
Slow cooked Malaysian beef flank (Ngau Lam) with Noodles
Author: Tish Tambakau
Recipe type: Asian, Dinner, Hearty
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- BEEF
- 800grams of beef flank, chopped into 1inch pieces
- 4 tbsp of vegetable oil
- 4 tbsp of chinese shao xing cooking wine
- 2 cloves of garlic, sliced
- ½ white onion, diced
- 2 tbsp dark soy sauce (to taste)
- 4 tbsp of light soy sauce (to taste)
- 2 tbsp of chinese dark vinegar (optional)
- 2 cups of water
- 3 pieces of star anise
- 1 piece (approx thumb size) of crystalised sugar
- Packet of egg noodles (dry or fresh)
- 2 stalks of green onions, for garnish
- 4 tbsp of crispy shallots, for garnish
- --
- VEGETABLE STIR FRY
- Bunch of spinach, chopped
- Bunch of bokchoy, chopped
- 1 piece shallot, diced
- 1 piece garlic, diced
- 1 century egg, sliced (Optional)
- 2 tbsp of vegetable oil
- 1 tbsp Oyster Sauce
- 3-4 tbsp light soy sauce (to taste)
- ½ tbsp of sesame oil
Instructions
- Heat 2tbsp of oil in a pot over high heat. Add the chopped pieces of beef flank and seal the edges. This should only take 2-3 minutes and keep an eye on the beef to make sure it doesn't start cooking. Remove from pot.
- Heat another 2tbsp of oil on medium-high heat and add the garlic, onions and star anise. Once the garlic and onions have softened, add the chinese shao xing cooking wine and reduce for about 3-4 minutes on high heat.
- Add in the beef back in the pot. Add the dark soy sauce and light soy sauce and cook for 1 minute. Once coated, add in the cyrstalized sugar and water and make sure the beef is completely covered with water.
- Turn the heat to low and cook for 1.5-2 hours. Taste occasionally to make sure that seasoning is right. Add vinegar to balance out the sauce if it's too sweet. Add more dark/light soy if necessary.
- For the vegetables, heat oil in a wok over high heat. Once heated, add shallots and garlic and cook until softened.
- Add in bok choy stalks (exclude the leaves because these take really quick to cook) and the oyster sauce. Cook for 2-3 minutes until softened.
- Add un the rest of the vegetables (bok choy leaves and spinach) and add the light soy sauce. Cook for another 5 minutes until softened.
- Once vegetables are cooked, add the sesame oil in the end. Here is where you can also add in the century egg if you like.
- Once the beef is cooked, prepare a pot of boiling water. Once it starts to boil, throw in noodles and cook until soft.
- Place noodles in a bowl and pour the beef and sauce into the bowl. Serve with fresh green onions and crispy shallots.
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