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Stir-Fried Rice Noodles with Beef

Stir-Fried Rice Noodles with Beef


“A famous classic dish in Cantonese cuisine, stir-frying in a dry pan throughout the whole process, without adding a drop of oil, dishes can not paste the pan, a drop of sauce from the pan can not come down, all rely on non-stop stirring to make sauce taste, making time of 1 minute, stir-frying in a big fire throughout the whole process.”


Main material

Material Quantity
River meal 200 grams


Material Quantity
Mungbean sprout 100 grams
onion 50 grams
Hotbed chives 50 grams
Chive 20 grams
Tasty sauce 50 grams
Dark soy sauce 10 grams
White granulated sugar 5 grams
Sesame oil 10 grams
Oyster sauce 30 grams


Flavor Salty and fresh
Technology fry
time consuming Ten minutes
difficulty ordinary


step 1:

Cook lard in a pan until hot, pour onions into the pan, and stir-fry beef slices until discolored to ensure the meat is fresh and tender.

step 1

step 2:

The frying pan is put in turn. Bean sprouts are stirred quickly over high heat until the bean sprouts are fragrant.

step 2

step 3:

Add in the fried onion and beef slices, leek, onion, delicious soy sauce, old soy sauce, sugar, oyster sauce, continue to stir over high heat until the color is all stir-fried.

step 3

step 4:

Put some sesame oil in the pan before you start to serve.

step 4


  1. Fried beef can be discolored when it is stir-fried. Otherwise, the beef will grow old and taste will be affected.2. When stir-frying River flour and bean sprouts in a dry pan, it is necessary to keep stir-frying in high heat to avoid pasting the pan.3. Continue to stir-fry until the color is even after adding condiments, move quickly and avoid pasting pot.