Chinese Beef & Vegetables

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4 servings
Print Recipe
Chinese Beef and Vegetables
Course Lunch/Dinner
Cuisine Chinese
Servings
Course Lunch/Dinner
Cuisine Chinese
Servings
Ingredients
Noodles
  • 3.5 oz KA–ME® Rice Sticks cooked per package directions
  • 2 tbsp KA–ME® Stir-Fry Oil
  • 1/2 cup onion
  • 2 cups cooked beef (can substitute chicken or pork)
  • 1 cup thinly sliced bamboo shoots
  • 1 cup thinly sliced green peppers
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced KA–ME® Sliced-Peeled Water Chestnuts
Sauce
  • 4 tbsp soy sauce or KA–ME® Tamari
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1 cup chicken stock
Instructions
  1. Mix sauce ingredients and set aside.
  2. Heat KA–ME® Stir-Fry Oil in wok or skillet over high heat and as oil starts to smoke, add onion; stir-fry for 30 seconds. Add remaining vegetables, meat, KA–ME® Rice Sticks and sauce. Stir-Fry for 3 minutes.
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Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil