Photo: Beef and Vegetable Rice Vermicelli

A light meal completed with Asian-style sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

100 g (3.5 oz.)

120 g (4.2 oz.)

1/4 bunch

1/2 stalk


1 tsp

(A)Beef Seasoning

1 tsp

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.