Total cooking time: 20 minutes
Serves : 4-6
We need for this recipe :
Ingredients :
500 g (1 lb) fresh rice sheet noodles, cut
lengthways into 2 cm (¾. inch) strips
2 tablespoons peanut oil
2 eggs, lightly beaten
500 g (1 lb) lean beef fillet, thinly sliced
across the grain
¼ cup (60 ml/2 fl oz) kecap manis
1 ½ tablespoons soy sauce
1 ½ tablespoons fish sauce
300 g (10 oz] gai larn [Chinese broccoli),
cut into 5 cm (2 inch] lengths
¼ teaspoon ground white pepper
Preparation :
Preparation :
1- Cover the noodles with boiling water and
gently separate the strips. Drain.
2- Heat a wok over high heat, add
1 tablespoon oil and swirl to coat. Add the
egg, swirl to coat and cook over medium
heat for 1-2 minutes, or until set. Remove
and slice.
3- Reheat the wok over high heat, add the
remaining oil and cook the beef in
batches for 3 minutes, or until browned.
Remove.
4- Reduce the heat to medium, add the
1 noodles and cook for 2 minutes. Combine
the kecap manis, soy and fish sauces. Add
to the wok with the gai larn and white
A' pepper, then stir-fry for 2 minutes. Return
A the egg and beef to the wok and cook for
3 minutes.
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