Fried Kway Teow with Shacha Beef and Kale

Name: Fried Kway Teow with Shacha Beef and Kale
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Kale; 500g beef; A handful of parsley; Some Kuey Teow; Some Dried vegetables; Some Chicken Essence; Some salt; Some Soy sauce; Some Fish sauce; Some Corn flour; Some chili sauce; Some Shacha sauce; Some oil

by Chaoyin Hipster

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It can be an ordinary home-cooked dish, it can also be a tall banquet dish, and it is an indispensable memory of hometown cuisine in the hearts of Chaoshan people. It can be a single dish, or it can be mixed with fragrant rice or kway teow to become a new dish.

Fried Kway Teow with Shacha Beef and Kale

1. Wash the kale and cut into sections

Fried Kway Teow with Shacha Beef and Kale recipe

2. Cut beef into thin slices, add salt, fish sauce, shacha sauce, chili sauce, cornstarch and oil, and mix well

3. Bring the pot to red, add oil, and stir-fry the kale

4. Pour the kway teow, add chicken essence, salt and soy sauce, stir fry, set aside

5. Mix cornstarch and water into juice, set aside

6. Cook the beef marinated just now with the gorgon sauce

7. Finally, pour it on the noodles and you're done!

Tips:
❥ Please choose fresh ingredients, fresh, fresh, fresh ❥ For beef, you can choose yellow beef with a more umami taste. ❥ Try to choose lean beef as much as possible, which will taste more delicious