Stir-Fried Pickled Cabbage Beef with Rice Noodles Exclusive

Add an appropriate amount of dark soy sauce to the rice noodles and mix evenly to color them, then set aside.

Wash the beef and cut it into thin slices.

Add an appropriate amount of cornstarch and mix well.

Add an appropriate amount of oyster sauce and soy sauce, and mix well.

Let the beef sit and marinate to absorb the flavors.

Wash the pickled vegetables and chop them finely for later use.

Heat oil in the pan and add the pickled vegetables.

Stir-fry evenly until fragrant, then remove from the pan.

Heat oil in the pan and add the beef.

Stir-fry until it is half to three-quarters cooked.

Add the pickled vegetables and stir-fry.

Season with a little salt.

Add an appropriate amount of starch water.

Wash the celery and chop it finely for later use.

Bring to a boil over high heat until thickened.

Add the rice noodles to the hot oil in the pan.

Pan-fry the kway teow until aromatic, then remove from the wok.

Just pour the stir-fried sauerkraut beef and broth on top.

Finished product.

Finished product.

Finished product.

Finished product.