Ma Yi Shang Shu

Ingredients (serves 6-8)

• 500 g beef, cut into small cubes (1 cm, 1/2 in)
• 500 g vermicelli rice, softened in warm water
• 4 tbsp soy sauce
• 2 tsp salt
• 250 ml water
• 1/2 cucumber, peeled and sliced
• some black pepper
• vegetable oil for frying

Preparation

1. Mix the beef with the soy sauce and salt, then stir fry the mixture in a wok on a high fire.
2. Take out the beef and keep warm. Add the water to the remaining oil in the wok, then add the vermicelli and cook for a few minutes.
3. Put the beef back in the wok, stir and cook for half a minute until thoroughly heated.
4. Drain, then serve with some black pepper and garnished with cucumber slices.

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