Main ingredients

Lean beef

250g

Chaoshan rice noodles

150g

Kae Lan

200g

Accessories

Oil

Appropriate amount

Salt

A small amount

Shacha sauce

An appropriate amount

Light soy sauce

An appropriate amount

Grated ginger

Appropriate amount

Steps

1. Chaoshan Kway Teow Beef Kale Green Vegetable Shacha Sauce

2. Cut the beef into thin slices according to the texture and add appropriate amount of Shacha Sauce Sauce

3. Stir evenly and marinate for about 10 minutes

4. During the marinating process of beef, wash the kale and cut into small pieces

5. Add oil to the pot, heat it up, and pour in the kway teow

6. Stir-fry over high heat until the kway teow is piping hot, pour in an appropriate amount of light soy sauce

7. Stir-fry evenly and serve on a plate

8. Add a small amount of oil to the pot, heat it up, and sauté the minced ginger until fragrant

9. Pour in the chopped kale

10. Turn Stir-fry until the vegetables become soft, add a small amount of salt, and stir-fry evenly

11. Push the vegetables to a corner of the pot. There will be some vegetable soup in the pot. Pour the beef into the boiling vegetables. In the soup

12. Use chopsticks to stir quickly until the beef changes color

13. Pour the kale and beef on the rice noodles and enjoy.

Tips

1. Chaoshan area is very famous for its beef hot pot, so the beef is usually cut into pieces. The masters who cut the beef are very good at cutting the beef. All very thin. If you cut it yourself, you must pay attention to the texture of the beef so that the cut beef will not taste old.

2. Kale greens and shacha sauce are a must-wine for beef rice noodles. If it is fried with other things, it will be unauthentic.