乾炒牛河

用料
10安士 新鮮河粉

2安士 洋蔥絲

1安士 韭黃段

3湯匙 沙拉油

2茶匙 粟粉

4安士 牛肉片

2安士 青蔥段

4安士 銀芽

2茶匙 白糖

調味料

3湯匙 李錦記特級鮮味生抽醬油

2茶匙 李錦記鮮味雞粉

1湯匙 李錦記草菇老抽

2茶匙 李錦記錦珍芝麻油

做法 

1. 牛肉片先用醬油1湯匙，粟粉和沙拉油1湯匙混合拌勻醃製約一小時。
2. 熱鍋下油，煸炒牛肉片至8分熟取出備用。原鍋留油煸炒洋蔥絲至金黃色，放入河粉炒勻。
3. 後加入牛肉片和其餘材料，調入調味料快速炒勻至河粉均勻著色即可。

Beef Chow Fun (or Beef Pan-Fried Noodles)

Ingredients
10 oz. fresh flat rice noodles

2 oz. onion (julienned)

1 oz. leeks (cut into 2-inch sections)

3 Tbsp. cooking oil

2 tsp. cornstarch

4 oz. beef steak (sliced)

2 oz. green onion (diced into 2-inch sections)

4 oz. mung bean sprouts

2 tsp. sugar

Seasoning Sauce

3 Tbsp. Lee Kum Kee Premium Soy Sauce

2 tsp. Lee Kum Kee Chicken Bouillon Powder

1 Tbsp. Lee Kum Kee Mushroom Flavored Dark Soy Sauce

2 tsp. Lee Kum Kee Kum Chun Sesame Flavored Seasoning Oil

Directions

1. Combine 1 Tbsp. Lee Kum Kee Premium Soy Sauce, 2 tsp. cornstarch, and 1 Tbsp. cooking oil in a bowl. Mix well. Add beef steaks to the mixture; marinate for an hour.
2. Add cooking oil to a heated wok. Add beef steak to stir fry until medium well. Remove and set aside. In the same wok, use the remaining oil and sauté onions until golden brown; add in flat rice noodles to stir fry quickly.
3. Add the beef steaks to all the other ingredients and seasoning sauce. Stir quickly until noodles’ color is even.