Cantonese steamed rice noodles with zha cai and beef
Chinese cuisine › Cantonese · Chinese Cooking Demystified · ♥ 3.2K likes · 76.2K views · 8 min video
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Ingredients
Method
Techniques
- 100 g Cantonese style thin rice noodles
Soak the rice noodles in hot water 10 minutes, or in cool water 30 minutes for this particular noodle; follow the package.
Slice the beef loin thinly into 1 inch strips about a chopstick thick.
- 200 g beef loin
- ¼ tsp salt
- ¼ tsp MSG
- 1 tsp sugar
- ½ tbsp cornstarch
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
Marinate the beef with the salt, MSG, sugar, cornstarch, light soy sauce, dark soy sauce, cooking wine and water, mixing until the water is absorbed.
- 1 tsp liao zhuo wei ke
- 3 tbsp water
- 40 g jia cai
Mix in the jia cai, then coat with the peanut oil and set aside.
On a big steaming plate, mix the noodles with the salt, MSG, sugar, soy sauce and dark soy and spread them evenly.
- salt
- ¼ tsp MSG
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp dark soy
Top evenly with the beef, set the plate over a wok of boiling water on a steaming rack, cover and steam on high 8 minutes.
- 1 tsp toasted sesame oil
- scallion green
Off the heat, drizzle with toasted sesame oil, sprinkle with scallion green and mix well before serving.