Stir-Fried Rice Cakes with Beef 牛肉炒年糕

Ingredients

Makes 4 to 6 servings

• 1 bag (1 lb) oval rice cakes
• 1/2 lb beef tenderloin, sliced into thin strips
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice wine
• 1/4 tsp garlic powder
• 1 tbsp potato or corn starch
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 3 slices ginger
• 1 small napa cabbage, cut into bite size pieces
• 3 heads baby bok choy, cut into bite size pieces
• 1 scallion, chopped
• salt to taste
• 1 cup chicken broth
• 1 tbsp sesame oil
• 1/4 tsp ground white pepper

Method

1. Soak the rice cakes in cold water for about 2 hours.
2. In a bowl, add the beef, soy sauce, wine, garlic powder and potato starch together. Mix well and set aside.
3. In a large pan, heat 1 tbsp oil over medium high heat, saute the marinated beef until the meat is nearly cooked through. Remove the beef from the pan and set aside.
4. Add the remaining oil, saute the garlic, and ginger for about 1 minute.
5. Add the cabbages, bok choy, scallion, and salt, and cook for about 3 minutes.
6. Drain the rice cakes and stir in the pan. Mix the rice cakes with the cabbages well.
7. Stir in the sauteed beef, and add the chicken broth and cover the pan with a lid.
8. Reduce the heat to medium low and continue to cook until the rice cakes are soft.
9. Add more broth or water as needed. Stir the rice cakes well during cooking to prevent sticking on the pan.
10. Drizzle sesame oil, sprinkle ground pepper, and stir well before serving.