Beef and Spicy Cabbage Stir-Fried Rice Cakes Exclusive

Name: Beef and Spicy Cabbage Stir-Fried Rice Cakes Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste Rice cake sticks; to taste Beef; to taste Onion; to taste Bean sprouts; to taste Spicy Cabbage; to taste Scallion; to taste Korean spicy sauce; to taste Tomato paste; to taste cooking wine; to taste light soy sauce; to taste baking soda; to taste Sweet potato starch

Korean-inspired stir-fry of velvety beef slices, spicy cabbage and springy rice cakes glazed in a gochujang and tomato sauce for a sweet-hot, chewy, saucy dish.

10 minNewEasy Snacks Stir-fry Other

Instructions

1
Slice the beef, add cooking wine, light soy sauce, and baking soda, and mix evenly.
2
Add sweet potato starch and mix evenly, then marinate for about 10 minutes.
3
The well-prepared slices of beef were coated with a thin layer of batter.
4
Wash and shred the onions, wash the bean sprouts, and cut the green onions into rings.
5
Break the rice cake apart and soak it in cold water.
6
Mix Korean chili paste and tomato paste in a 1:1 ratio, then dilute with water.
7
Add water to a wok and bring it to a boil. Put in the marinated beef slices. Do not stir immediately after putting them in to prevent the beef from losing its marinade. Wait until the beef slightly changes color, then gently stir it apart with chopsticks.
8
Clean the wok, heat it up, add a little oil, and stir-fry the green onions until fragrant.
9
Add the shredded onions, bean sprouts, and spicy cabbage, and stir-fry evenly.
10
Add the prepared Korean-style spicy sauce, then add an appropriate amount of water.
11
Add the rice cakes and stir-fry until they become soft.
12
Add the blanched beef and stir-fry evenly. You can add salt to taste according to your preference.