Seremban Beef Noodle

This style of beef noodle can only be found in seremban, malaysia. The Mccoy is long gone and the present seller has managed to create one similar and is laughing all the way to the bank. I have my own creation and it is for home cooking. I do not have the whole cow in my recipe as the family does not fancy them and this is a set back to making the gravy as it requires the best broth that the whole cow can produce.



Ingredients:

1 lb new york strip steak
1 lb sirlion(to make dried style - ngau yook kone)
1 pkt of Lai Fun(thick vermicelli)

Marinate for ngau yook kone:

2 tbsp soya sauce
1/4 cup sherry/chinese rice wine
1/4 cup sugar
1 tsp black pepper
1/2 tsp 5 spice powder
1 tsp dark soya sauce

1/2 cup oil for frying of ngau yook kone

Garnishings

Fried peanuts
Toasted sesame seeds
Chopped pickled mustard(hum choy)
Chopped chinese celery
Fried chopped garlic
Black soya sauce
Sesame oil
Red vinegar
Chilly sauce

Ingredients for Gravy:

4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)

2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)

2 tbsp of flour

3 tbsp oil

salt and pepper to taste


Method:

Cook 'lai fun' according to package instruction.

To make ngau yook kone

Cut the sirlion steak into strips of 1 1/2 inches.

Marinate with seasonings, the longer the better.

Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.

To prepare New York Strip Steak

Season steak with salt and pepper.

Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare).

Let it rest for 15 mins(tent with aluminium foil) before slicing.

To prepare gravy

Heat oil and make a roux with flour.

Using a whisk, add in the beef broth and keep on stirring until thicken

Add in the instant paste, dark soya sauce and salt and pepper to taste.

Keep gravy on the lowest heat to keep warm.

To serve:

Put warm 'lai fun' in a soup bowl.

Pour in enough of gravy(about 1 cup).

Top with sliced meat and the rest of the garnishings.

Vinegar and chilly sauce is optional

Serves