1. Wash the beef and drain the water, cut it into thin slices and put it in a bowl, add a little soy sauce and corn oil, and add 1 teaspoon of cornstarch to grab it by hand and set aside.
2. Wash and chop the chives and set aside.
3. Wash baby vegetables and cut into small pieces for later use.
4. Add enough water or stock to the pot, bring to a boil over high heat, and add the noodles.
5. Cook until the noodles are cooked through, remove and transfer to a bowl.
6. Pour baby cabbage into the noodle soup and boil.
7. Add the beef.
8. Skim the foam after boiling.
9. When the beef is cooked, add salt and chicken essence to turn off the heat.
10. Remove the beef and baby cabbage and put them in the noodle bowl, sprinkle with chopped green onion, pour into the soup and serve.
11. Finished picture.
Tips:Try to use the tender parts of the beef as much as possible. This recipe is for 4 people.
