Stir-fried Beef Chuck with Korean Sweet Potato Starch Noodles

Glass noodles symbolise long life of love. No matter what kind of day you had, this wholesome dish made with beef, lots of mushroom and greens tastes good and make you feel good!

Serves 3

150g Korean Sweet Potato Starch Noodles (uncooked), soaked
100g beef chucks, sliced
50g carrots, julienned
50g spinach, julienned
3 fresh mushrooms, julienned
1 Tbsp oil
2 tsp garlic, minced

½ Tbsp Lee Kum Kee Premium Oyster Sauce

1 Tbsp Lee Kum Kee Premium Oyster Sauce
1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
1 tsp rice vinegar
1 tsp sugar
½ Tbsp water

1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil (optional)


  1. Marinate the beef chuck for 10 minutes, boil the glass noodles until it softens and drain.
  2. Put all the seasoning in a pot and cook over a medium heat until incorporated. Add the glass noodles in and cook until the sauce is absorbed, then set aside.
  3. Sauté garlic with oil in a heated pan. Add the beef chucks, carrots, spinach and fresh mushrooms stir-fry until cooked. Add the glass noodles and dressing. Mix well and ready.


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