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!
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.