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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (528g) Recipe makes 3 servings The following items or measurements are not included below: 4 slices ginger 2 teaspoons Chinese wine 1 teaspoon cornflour |
||
| Calories 1397 | ||
| Calories from Fat 533 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 59.3g | 91% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 30.6g | ||
| Polyunsaturated Fat 11.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 1185mg | 49% | |
| Potassium 629mg | 17% | |
| Total Carbohydrate 181.9g | 60% | |
| Dietary Fiber 6.5g | 25% | |
| Sugars 8.6g | ||
| Protein 31.3g | 62% | |
Ingredients
- 300 g lean filet of beef
- 600 g rice noodles (fresh or dry) or kway teow (if dry, blanch them till they are 95% cooked)
- 100 g chinese chives (optional)
- 500 g bean sprouts, with roots and heads removed
- 6 tablespoons canola oil
- 4 slices ginger
- 5 garlic cloves, minced
SEASONING
- 1 1/2 tablespoons soya sauce
- 2 teaspoons Chinese wine
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon white sugar
- 1 teaspoon cornflour
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
Directions
1
Slice beef THINLY against the grain.2
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.3
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.4
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.5
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).6
Add rice noodles and stir fry for about 4 minutes till lightly browned.7
Set the noodles aside.8
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.9
Stir fry beef till colour changes.10
Add rice noodles and bean sprouts, stir fry till everything is well coated.11
Serve hot.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Seasonal > Fall
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- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: DerbyChef #1439122
On Nov 14, 2009
I added some fish sauce and served it with Sri Raka, it was quite tasty! My husband hates sprouts so he spent about 20 minutes picking them out of his plate but ate it once he had de-sprouted, next time I will maybe do the sprouts on the side and do some celery for him so there's still a bit of crunch 
From: sha_carsie
On Mar 2, 2009
Although the dish tasted amazing, the only issue I had was that the fresh rice noodles I used clumped up once I tossed them into the wok. Any suggestions?
From: Miraklegirl
On Jan 19, 2006
It was a dark and stormy night... so I didn't feel like traipsing out to find chinese chives- used scallions. Also, the grocery store was out of beansprouts so I subbed some sliced mushrooms. The whole thing tasted amazing! Served with some sriracha sauce for a delicious, comforting meal in one. Thanks!
From: Hey Jude
On Aug 8, 2003
Delicious!! I made this as written using dried rice noodles but will use fresh next time (would have used them this time but my store didn't get their delivery). Also, I doubled the seasoning amount because we like things 'soupy'. Add the optional Chinese chives, if you can get them, they really add a nice flavor. This is my favorite dish at our local Chinese restaurant and I'm so happy that I can now make it at home. Thanks so much KitchenManiac, you've done it again! Thanks for posting this recipe.
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