stir-fried rice noodles with beef
Ingredients: salt,soybean sprouts,beef,pepper,cooking wine,red pepper,spicy fresh,tender meat powder,ginger powder
Recipe Recommendations
- beef 100 grams
- soybean sprouts 100 grams
- red pepper one
- salt a little
- pepper a little
- ginger powder a little
- tender meat powder a little
- spicy fresh a little
- cooking wine a small spoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried rice noodles with beef
1
150 grams of rice flour. I like to use this rice flour. The taste is quite authentic;
2
Put the rice noodles into boiling hot water. After the water is boiled and soft, turn to low heat and cook for about 10 minutes. If it is soup powder, cook for another 5 minutes;
3
Pour the cooked rice noodles into the basket, rinse with cold water until the rice noodles are not sticky and smooth, and control the water for later use;
4
When cooking rice noodles, you can cut the beef, chop the beef (you can also cut it into shreds, but you have not chopped it into flavor), add the seasoning of the corned beef, and marinate for 30 minutes;
5
Shred pepper;
6
Remove the roots of soybean sprouts and wash them;
7
Boil the oil until it is 80% hot, add appropriate amount of oil, the oil can be slightly more, add the beef and stir fry;
8
Stir fry until completely discolored, immediately remove from the pan, set aside;
9
Wash the frying pan, add a small amount of oil, and stir-fry the red peppers;
10
Add soy sauce, salt and chicken essence, and stir fry well;
11
Pour in the soybean sprouts and stir-fry well;
12
Then pour in the rice noodles. The rice noodles are quite knotty because the moisture has been controlled. You have to be careful when frying. I usually shake them up with chopsticks and then shake the pan twice before frying with a spoon;
13
Stir fry the rice noodles well, then add the beef and stir well.stir-fried rice noodles with beef Make Tips
The most critical part of making stir-fried rice noodles is the moment when the drained noodles are poured into the wok, which many people struggle to master. If you find it too difficult, you can try mixing the seasonings into the noodles before adding them to the wok. This way, the noodles won't clump as much, though the aroma will be slightly inferior.