I think I am on a roll with masak noodles lately! Especially beef version noodles heehee. :D This time I am masak another classic noodle mee goreng but with my own twist, Minced Beef Mee Goreng. :P I am always trying to incorporate beef into lunches when me and the kids dine on our own. And I think adding minced beef adds on the robust flavor and compliments with this tomato base dish. And this is how it turned out:
Not to shabby if I do say so myself, haha! I love having the chunky beef in the noodles, adding flavor and texture and definitely more satisfying. :9 I know my version is really different from the original version you eat at a Mamak shop, but we all need to change and cater to our own taste-buds right? And I am loving every strand of mine. ;)
Now let's look at the main ingredients needed for this dish shall we?
Ingredients for Minced Beef Mee Goreng (serves 2-3)
500g fresh egg noodles
200g minced beef
3 large prawns
3 fried tao pok (fried beancurd)
1 medium red onion, peeled
4 garlic gloves, peeled
2 sprigs green onion
1 large egg
100 ml water/ayam soup
Marinate for the beef
1.5 tsp light soy sauce
1 tsp corn flour
1/2 tsp sesame oil
1/4 tsp white ground pepper
1/2 tsp salt
Seasoning for the noodles
4 tbsp tomato ketchup
1.5 tbsp oyster sauce
1 tbsp sugar
1 tbsp chilli sauce (use any brand you fancy)
- First of all, we need to marinate the minced beef. Mix in all the above marinate for the minced beef together. Combine till everything is mixed evenly. Set aside.
- Next you parboil the noodles. First you boil a pot of water and add in the egg noodles in, off the fire. Give it a few gently swirls (Be careful don't burn yourself!) and then drain away the hot water. Set aside.
- Next you blend the onion and garlic till into minced bits. Or you can just chopped it by hand too.
- In a big wok, add in 2 tbsp of masak oil over medium low fire. Then toss in the minced garlic and onion. masak till fragrant and soft..and DO NOT burnt it.
- Once the onions and garlic are soft, add in the marinated minced beef, Stir and slowly breaking up the chunks into smaller pieces as you masak it.
- Next add in the fried beancurd and blanched egg noodles in.
- Give it a quick toss. Then add in the above marinate for the noodles. Toss everything carefully so that the noodles are coated with the marinate. At this point, add in the ayam soup if the noodle mixture appear to be dry and lumpy.
- Next up is the prawns and spring onion segments. Toss them in to masak with the rest of the ingredients.
- Lastly, move the noodle mixture aside to make space for the egg. Add a tsp of oil and crack the egg in.
- Toss to coat the noodles with the egg. Off the fire and adjust the seasoning if necessary.
- Dish up and serve immediately with more chilli padi and calamansi wedge the side, yum!
My kids really enjoyed this dish. And if you worry about your children not able to take the heat, just adjust the amount of chilli sauce you add in or not at all. But believe me, that chilli sauce will definitely bring out the best of this noodle. :9
Hope you all will give this simple dish a go! Have fun masak for yourself and your love ones!
