Prep Time: 20 Min
Dry mung bean vermicelli Oyster sauce (gluten free) Rice vinegar Tamari Sesame oil Sake Honey Garlic Ground beef Carrot Green cabbage Bell pepper
cook Time: 10 MIN
Ingredients
Fill a large bowl with boiled or very hot water. Let the vermicelli soak for about 10 minutes or until slightly undercooked. Drain well.
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In a small bowl, combine the oyster sauce, rice vinegar, tamari, sesame oil, sake and honey together and mix well. Set aside.
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Cook the garlic and ground beef together, followed by the carrots, cabbage and bell pepper.
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Add the vermicelli and seasoning mix into the pan. Cook until the seasoning is well distributed, stirring with chopsticks.
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Grab the full recipe from the link below!