Recipe: Stir-fried Rice Noodles with Beef 乾炒牛河

Original recipe link (原版食譜): Good Cook Channel 好煮播 乾炒牛河

《English》

Ingredients

• 80 g beef
• 380 g rice noodle
• 1 slice ginger
• 1 scallion
• 4 hotbed chives
• mung bean sprouts
• white sesame
• 3 Tbsp oil
• 1 Tbsp dark soy sauce
• 2 tsp (light) soy sauce
• 1 tsp sugar
• Marinade：
• 1 tsp potato starch
• 1 tsp (light) soy sauce
• 1⁄2 tsp sugar
• 1 Tbsp water
• 1 Tbsp oil

Instructions

1. Cut the beef into thin slices about 2 mm across the stripe. Add the marinade seasoning to the beef. Stir evenly before adding 1 Tbsp of oil. Stir and marinate for 10 minutes. Set aside.
2. Cut ginger, scallions and hotbed chives into thin slices
3. First, lightly spread the rice noodles a little bit
4. Heat a wok with oil, add 3 Tbsp of oil, soak the beef slices in the oil until half-cooked, and set aside.
5. Add ginger and rice noodles and stir-fry briefly. Add (light) soy sauce and sugar, stir-fry briefly, then add dark soy sauce and stir-fry. Add beef, mung bean sprouts, scallions, and hotbed chives. Stir-fry quickly until evenly mixed, then turn off the heat and serve.

《中文》

食材

• 80 克 牛肉
• 380 克 河粉
• 1 片 薑，切成薑絲
• 1 根 蔥
• 4 把 韮黃
• 銀芽
• 白芝麻
• 3 大匙 油
• 1 大匙 老抽
• 2 茶匙 生抽
• 1 茶匙 糖
• 醃料：
• 1 茶匙 生粉
• 1 茶匙 生抽
• 1⁄2 茶匙 糖
• 1 大匙 水
• 1 大匙 油

作法

1. 將牛肉橫紋切薄片，約 2 公釐/毫米，將醃肉的調味料加入牛肉，攪拌均勻後才加入 1 大匙油攪拌，醃 10 分鐘，備用
2. 薑切絲、蔥和韮黃切段
3. 先把河粉輕輕弄散一點點
4. 燒熱油鑊，加入 3 大匙油，將牛肉片泡油至半熟倒起，備用
5. 放入薑絲和河粉略炒，加入生抽和糖，略炒，再放老抽炒均，加入牛肉，銀芽，蔥段，韮黃，快炒均後，熄火上碟

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