Satay Beef with Rice Noodles

Name: Satay Beef with Rice Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 200 g Rice noodles (cut into wide strips, loosened and set aside); 40 g Beef (sliced, mixed with seasoning A and marinated for about 15 minutes); 20 g Onion, shredded; 15 g Yellow chives (washed and cut into segments); 5 g Carrot, shredded; 5 g Scallion, shredded; 1 tsp Cornstarch (Seasoning A); 1 tsp Soy sauce (Seasoning A); 1 tbsp Egg white (Seasoning A); 2 tbsp Sweet soy sauce (Seasoning B); 1 tbsp Satay chili sauce (Seasoning B); 150 ml Stock (Seasoning B); 1/4 tsp Salt (Seasoning B); 1/2 tsp Sugar (Seasoning B); 1 tbsp Cornstarch slurry (Seasoning B); 4 tbsp Vegetable oil

Beef slices stir-fried in a spicy satay sauce, then braised with rice noodles.

45 min

Easy

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Ingredients

Rice noodles (cut into wide strips, loosened and set aside) 200 g

Beef (sliced, mixed with seasoning A and marinated for about 15 minutes) 40 g

Onion, shredded 20 g

Yellow chives (washed and cut into segments) 15 g

Carrot, shredded 5 g

Scallion, shredded 5 g

Cornstarch (Seasoning A) 1 tsp

Soy sauce (Seasoning A) 1 tsp

Egg white (Seasoning A) 1 tbsp

Sweet soy sauce (Seasoning B) 2 tbsp

Satay chili sauce (Seasoning B) 1 tbsp

Stock (Seasoning B) 150 ml

Salt (Seasoning B) 1/4 tsp

Sugar (Seasoning B) 1/2 tsp

Cornstarch slurry (Seasoning B) 1 tbsp

Vegetable oil 4 tbsp

Instructions

Step 1

Cut the rice noodles into wide strips, loosen them, and set them aside. Mix the sliced beef with seasoning A and marinate for about 15 minutes. Wash the yellow chives and cut them into segments.

Step 2

Heat 1 tbsp of oil in a wok until hot, add the rice noodles, and stir-fry quickly over high heat for 10 seconds. Add the sweet soy sauce and stir-fry until evenly colored, then remove and plate.

Step 3

Heat vegetable oil in the wok, add the beef and stir-fry until the surface turns pale. Add the shredded onion, shredded scallion, and shredded carrot and stir-fry briefly. Add the satay chili sauce, stock, salt, and sugar. Once it comes to a boil, add the yellow chives, thicken with the cornstarch slurry, and pour over the rice noodles to serve.