Beef and Vegetable Rice Vermicelli

Beef and Vegetable Rice Vermicelli

A light meal completed with Asian-style sauce.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

120 g (4.2 oz.)

1/2 stalk


1 tsp

(A)Beef Seasoning

a dash

1/2 clove


1 Tbsp

1/2 Tbsp

1 Tbsp

1 tsp


  1. Cook the vermicelli in boiling water for 30 seconds to 1 minute, keeping it slightly firm. Once cooled chop into easy-to-eat lengths.
  2. Massage (A) into the beef. Chop the Chinese chives into 2 cm (0.8 in.) lengths.
  3. Heat the vegetable oil in a fry pan, add in and cook (2). Once the meat is browned, add in the Chinese chives and quickly stir-fry all together, then remove and allow to cool.
  4. De-thread the celery and slice up thinly at an angle. Remove the stem from the tomato, chop into 1 - 1.5 cm (0.4 - 0.6 in.) cubes and drain off excess juices.
  5. Mix together (B) in a bowl, add in (1), (3) and (4) and spread the sauce over all ingredients.

Cooking Basics

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.


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