Braised Rice Vermicelli with Pickled Leaf Mustard and Shredded beef
What You Will Need
Ingredients
- Dried Rice Vermicelli 240g
- Shredded Beef 160g
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Pickled Leaf Mustard 1 pouch
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Drilled Chilli 1 pouch
- Bean Sprouts 240g
- A handful of Shredded Red Bell Peppers
- Water 700ml
Marinade
- Lee Kum Kee Premium Oyster Sauce 2 tsp.
- Potato Starch 1 tsp.
Seasoning
- Lee Kum Kee Sauce for Hot and Sour Fish with Pickled Leaf Mustard - Sauce for Hot & Sour Fish 1 pouch
- Lee Kum Kee Premium Chicken Bouillon Powder (No MSG Added) 2 tsp.
- Lee Kum Kee Premium Dark Soy Sauce 2 tsp.
- Sugar 2 tsp.
Made with
Lee Kum Kee products
How to make it
-
Marinade the shredded beef for 10 minutes, set aside. Rinse the pickled leaf mustard for 1 minute, set aside.
-
Soak the rice vermicelli in boiling water until soft. Drain and set aside.
-
Heat the wok with oil. Pan-fry the rice vermicelli on both sides until fragrant and set aside. Pan fry the shredded beef in the same wok until done.
-
Add all the rest of the ingredients and seasonings except the bean sprouts. Cook until the sauce has reduced. Add the bean sprouts and stir fry slightly. Enjoy!
Tips:
Soak the dry rice vermicelli until 70% soft to prevent noodles from getting too soft.
Pan-fry the rice vermicelli before braising can make it easier to absorb the sauce.
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