Ingredients
200 g rice noodles, 150 g beef tenderloin, 50 g baby bok choy, 25 g shiitake mushrooms.
Seasonings
Salt, chicken bouillon powder, sugar, cooking wine, vegetable oil, and water, all to taste.
Preparation
1. Soak the rice noodles in boiling water until fully softened, then drain and place them in a bowl.
2. Wash the bok choy hearts, blanch them briefly in boiling water, then remove and rinse under cold water.
3. Soak the shiitake mushrooms in warm water until fully softened, remove the stems, rinse clean, cut into small dice, steam until cooked through, then remove from the steamer.
4. Trim the sinew from beef tenderloin, rinse and pat dry, then slice thinly; mix with a pinch of salt, cooking wine, and chicken bouillon, and marinate for 10 minutes.
Steps
1. Heat vegetable oil in a wok over high heat until it reaches about 80% hot, then add the rice noodles and stir-fry over medium heat for a moment. Season with a pinch of salt and chicken bouillon to taste, then transfer to a large serving plate.
2. Return the wok to the heat, add vegetable oil and heat until it reaches about 70% hot (just beginning to smoke), then add the beef slices and stir-fry until they change color. Add the baby bok choy and diced shiitake mushrooms and stir-fry briefly.
3. Add cooking wine, sugar, and salt to taste, then add chicken bouillon and stir-fry until evenly combined. Serve over the stir-fried rice noodles.