Lee Kum Kee Recipe - 瑞士汁牛肉炒河 Stir-Fried Rice Noodles with Beef in All-Purpose Marinade | leekumkeekitchen

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瑞士汁牛肉炒河
四位用

材料：新鮮河粉 350 克、牛肉 120 克 [切片]、甘筍 25 克 [切絲]、蔥 1 條 [切段]、銀芽 100 克、韭黃 50 克 [切段]
醃料：李錦記舊庄特級蠔油 1 湯匙、李錦記純正芝麻油 2 茶匙
調味料：李錦記舊庄特級蠔油 2 茶匙、李錦記瑞士汁 2 湯匙

做法：
1. 牛肉與醃料拌勻。
2. 用 1 湯匙油炒香銀芽 1 分鐘，瀝乾。
3. 用 2 湯匙油爆香蔥段，加入牛肉及甘筍炒熟，再加入河粉、銀芽、韭黃及調味料炒勻至熱透。

預備時間：8 分鐘
烹調時間：7 分鐘

Stir-Fried Rice Noodles with Beef in All-Purpose Marinade
4 Servings

Ingredients: Fresh flat rice noodles 350 g, Beef 120 g [sliced], Carrot 25 g [shredded], Green onion 1 pc [sectioned], Trimmed beansprouts 100 g, Yellow chives 50 g [sectioned]
Marinade: Lee Kum Kee Premium Oyster Sauce 1 Tbsp, Lee Kum Kee Pure Sesame Oil 2 tsp
Seasoning Mix: Lee Kum Kee Premium Oyster Sauce 2 tsp, Lee Kum Kee All-Purpose Marinade 2 Tbsp

Directions:
1. Mix beef with Marinade.
2. Sauté beansprouts in 1 Tbsp oil for 1 minute. Drain.
3. Sauté green onion in 2 Tbsp oil, add beef and carrot and stir-fry until cooked through. Add rice noodles, beansprouts, yellow chives and Seasoning Mix. Sauté well till heated through.

Preparation: 8 minutes
Cooking: 7 minutes