Stir Fried Rice Vermicelli with BeefChef Leslie Chan
- 120g Dried rice vermicelli
- 2 tbsp Oil
- 150g Beef (sliced)
- 50g Capsicums (shredded)
- 25g Carrots (shredded)
- 1⁄2 pc Red onion
- 2 stalks Spring onion
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- Cook the rice vermicelli in boiling water according to packet instructions or until soft then drain.
- Heat up oil in a pan and stir-fry beef until cooked. Add red onion, spring onion, capsicums and carrots. Toss for 1 min.
- Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.
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