Serves 4


For the braised beef:

1.5 litres water

500g beef shin, cubed

40ml dark soya sauce

120ml light soya sauce

40ml oyster sauce

20ml sesame oil

200g sugar

1 slice ginger

150g salted bean paste (or 200g spicy bean paste) - available at major supermarkets

2 tbsp cornflour

600g flat noodles (kway teow)

2 carrots, sliced

100g bean sprouts

Coriander, to garnish


1 Bring 1.2 litres of water to the boil in a pot. Add the ingredients for the braised beef except the cornflour and cook for 30min over medium heat, until the meat is tender. Add the cornflour and the remaining 300ml water to thicken the gravy.

2 In a separate pot, blanch the flat noodles in boiling water for 30 seconds. Drain and divide equally into 4 bowls.

3 Blanch the carrots and bean sprouts in boiling water for 2min. Drain and add it to the bowls.

4 Top with the braised beef and coriander.

 This article was originally published in Simply Her October 2013.