Wet stir-fried beef kueh at a night snack stall

In fact, I have done it many times before based on other recipes. But the color and taste left much to be desired. This whim, there was an unexpected gain! The taste is the same as the beef kuay teow that I have eaten in Chaoshan! I recommend you to try it~~

Ingredients

Tenderbeef Appropriateamount

Kwayteow 4 servings

Tomatoes 1

Choysum Appropriateamount

Sandtea 3 tablespoons

Oil Appropriateamount

Cornstarch Appropriateamount

Lightsoysauce 3 tablespoons

darksoysauce 1 tablespoonandahalf

Cooking Instructions

Beef slices. Add 1 tablespoon light soy sauce, 1/2 tablespoon of sand tea sauce, 3 teaspoons starch, appropriate amount of oil and stir well.
Mix a bowl of starch water. The contents contain two teaspoons of starch, one and a half tablespoons of sand tea sauce, filled with water and stirred well.
Kway teow pickled. Add two tablespoons of light soy sauce and one tablespoon of half-aged soy sauce to color.
(Be careful to sprinkle evenly when dark soy sauce.) Otherwise, it will be unevenly colored)
Wash and chop vegetables. Note that the head and leaves of the choy sum should be placed separately. Slice the tomatoes.
Stir-fry kuay teow in hot oil. It is recommended to use chopsticks to assist in stirring. Add a little water to the stir-fry process to maintain humidity. You don't need too much, otherwise it will become a kway teow soup. Stir-fry and serve.
Stir-fry in hot oil. Stir-fry the cabbage for a while, stir-fry the tomatoes for a while, and then add the leaves. If it feels a little sticky, add some water. Add a teaspoon of salt at the end. Stir-fry and serve.
Stir-fried beef. Stir-fry the beef quickly in hot oil. Stir-fry until almost discolored. Add the starch water from step 2. Then add all the dishes from step 6. Stir-fry quickly.
Add the fried kway teow in step 5. Stir well with chopsticks, turn off the heat and enjoy~~
Because the step diagram was made up later. This time there was no tomato added as before. But it's not bad.