Seasonings
200 g rice noodles, 150 g beef sirloin, and appropriate amounts of green bell pepper, red bell pepper, and yellow chives.
Seasonings
1/2 teaspoon salt, 1/2 teaspoon MSG, 1/2 teaspoon black pepper, 1/2 teaspoon soy sauce, 1/2 teaspoon cooking wine, 1/2 teaspoon water starch, 1/2 teaspoon sesame oil, 3 tablespoons vegetable oil.
Preparation
1. Remove the stems and seeds from green and red bell peppers, wash and drain them, then cut into thin strips; trim and wash the chives, drain well, and cut into 4 cm (about 1.5 inch) long segments.
2. Remove the sinew from the beef sirloin, rinse and pat dry, then cut into thick shreds. Place in a bowl and mix well with salt, soy sauce, cooking wine, water starch, black pepper, and sesame oil.
Steps
1. Bring water to a boil in a pot, add the rice noodles and cook for 6 minutes until tender, then drain and toss with sesame oil.
2. Heat vegetable oil in a wok until it reaches about 80% hot (just starting to smoke), then add the shredded beef and stir-fry until it changes color.
3. Add the shredded green and red bell peppers, stir to combine, then add the cooked rice noodles and stir-fry until fully cooked through.
4. Add salt, MSG, and chive segments, toss until evenly mixed, then remove from heat and plate.