Ingredients (Serves 2) 500g of rice noodles, 200g of lean beef, some Chinese Bak Choi, some green onions & a few cloves of garlic Beef marinade: 1 tbs of Chinese cooking wine, 1 tbs of soy sauce, 1/2 tsp of salt, some ground white pepper Sauce: 3 tbs of #myjimmysate, 2 tbs of soy sauce, 1 tbs of Chinese cooking wine, 2 tsp of sugar 1 tsp of salt, 1/2 cup of chicken or beef broth, 2 tbs of cornstarch (dissolved in some water) Method 1. Marinate the beef. Set aside for 20 mins. 2. Wash the bak choi and trim off some of the leaves so they are all the same length. Then combine the sauce ingredients in a small bowl (except the broth). Set aside. 3. Heat up some oil in a frying pan. Add the green onions & garlic and cook until aromatic. Add the beef and stir fry until 1/2 way cooked. Remove from the pan. Set aside. 4. In the same pan, cook the bak choi until soft (sprinkle with some water or broth to help the veggie soften.) Remove from the pan and line your serving plate with the bak choi. 5. Next, cook the satay sauce. Add the sauce mix and broth into the pan. Bring to a boil and add in the cornstarch mix to thicken. Pour into a bowl and set aside. 6. Finally, we stir fry the rice noodles. Rinse and dry the frying pan. Heat up some oil on medium high heat. Add the rice noodles and cook thoroughly for 5 minutes. Add back the beef and satay sauce. Stir fry and mix well. Remove from pan and ready to serve! 500克河粉, 200克 牛肉, 適量白菜仔, 適量蔥和蒜頭 牛肉醃料： 1茶匙花雕酒, 1茶匙生抽, 半茶匙鹽, 適量白胡椒 汁料： 3茶匙#正味沙爹醬 , 2茶匙生抽, 1茶匙花雕酒, 2茶匙糖, 1茶匙鹽, 半杯雞湯（或可以牛肉湯代替） 2茶匙生粉／鷹粟粉（先用水調開） 做法 1. 將牛肉用醃料醃好之後放20分鐘。 2. 洗好白菜仔，再將白菜修剪成相約長度。把用作汁料的材料撈勻（先不要加入雞湯），放一旁備用 3. 先落油起鑊，加入蔥和蒜頭，炒香。再加入醃好的牛肉炒至半熟，上碟備用。用同一個鑊，放入白菜煮至軟身變腍（可以加入少量開水或湯令白菜比較易熟），煮好之後上碟。 4. 下一步,將沙爹醬和雞湯放入鑊，煮滾，再加入生粉煮至濃稠，起獻，倒進碗中備用。 5. 把鑊洗乾淨抹乾，以中火落油起鑊，放入河粉煮約5分鐘至熟透。放入炒好的牛肉和沙爹醬，炒勻，炒好之後就可以上碟，一道美味的潮州炒牛河就完成啦！