Slow cooked Chinese Malaysian beef flank (Ngau Lam) with Noodles and Stir Fried Vegetables Recipe

Updated: Apr 16, 2020

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 Recipe Type: Asian, Dinner, Hearty Cuisine: Asian Author: Tish Tambakau Prep time: 10 mins Cook time: 2 hours Total time: 2 hours 10 mins Serves: 4



  • 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

  • 1/2 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


  • 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)

  • 1/2 tbsp of sesame oil


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. For the vegetables, heat oil in a wok over high heat. Once heated, add shallots and garlic and cook until softened.

  6. 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.

  7. 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.

  8. 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.

  9. Once the beef is cooked, prepare a pot of boiling water. Once it starts to boil, throw in noodles and cook until soft.

  10. Place noodles in a bowl and pour the beef and sauce into the bowl. Serve with fresh green onions and crispy shallots.