Stir-Fried Beef Chuck With Glass Noodle
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
How to make it
Marinate sliced beef chuck for 10 minutes, boil glass noodle until it softens and drain.
Bring the seasoning to heat, add glass noodle in to cook to soft.
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.
Tips:For tanginess in the glass noodle, add a small amount of oyster sauce in when soaking to soften.
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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