Ngau Yook Dau Kok Chow Mi Fun
mihun with beef and snake/long beans

400 gr beef (tenderloin/steak)
250 gr mihun
375 gr snake/long beans
2 cloves of garlic
1 cm jahe/ginger
250 ml beef stock (see recipe)
1 tsp salt
2 tbsp light soy sauce
2 tbsp chili oil
1 tbsp oil
boiling water

Cut the meat into very thin slices. Soak the mihun in the hot water for 10 minutes and then drain well. Then cut it into pieces. Cut the snake beans into pieces. Grate the jahe and finely chop the garlic.
Heat the oil in a pan over medium heat and fry the snake beans for 2 minutes, then scoop it out and set aside.
Then add the garlic, the jahe and the meat and fry until the meat changes color. Then add the stock, the salt, the soy sauce and the mihun and fry it while stirring until it is completely warm. Close the pan and continue cooking on low heat for 3 minutes.
Then add the long beans and fry it further until done. Spoon the chili oil on top and serve.

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