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Stir-Fried Beef Chuck With Glass Noodle

  • Difficulty Level: 3
  • Serves Serves: 3
  • Preparation

    15 mins

  • Cooking

    10 mins

Less Than 30 mins Beef Dinner Lunch Asian Food

What You Will Need

Ingredients

  • Sliced beef chuck 100 g
  • Korean glass noodle 150 g (uncooked) (soaked)
  • Fresh mushroom 3 pcs (shredded)
  • Carrot 50 g (shredded)
  • Spinach 50 g (shredded)
  • Lee Kum Kee Minced Garlic 2 tsp

Marinade

  • Lee Kum Kee Premium Oyster Sauce ½ tbsp

Seasoning

  • Lee Kum Kee Premium Oyster Sauce 1 tbsp
  • Water ½ tbsp

Made with
Lee Kum Kee products

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic

How to make it

  1. Marinate sliced beef chuck for 10 minutes, boil glass noodle until it softens and drain.
  2. Bring the seasoning to heat, add glass noodle in to cook to soft.
  3. Sauté minced garlic with 1 tbsp oil in heated pan. Add sliced beef chuck, carrot, fresh mushrooms, and spinach in for stir-frying until all is cooked. Add in glass noodle, it is then ready to serve.
  4. Tips: For tanginess in the glass noodle, add a small amount of oyster sauce in when soaking to soften.
  5. Dietician’s Advice: Use beef or pork tenderloin instead of sliced beef chunk, and put in more green or white onions for added health benefits.

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