Ingredients:

　　River rice noodles480 grams, leanBeef160 grams,Mung bean sprouts160 grams, 2 green onions,Chinese chives40 grams, 6 tablespoons of cooking oil, 1 tablespoon of soy sauce,Gingerslices 1 tablespoon,soy sauce 1 tablespoon, sugar 1/2 teaspoon, sesame oil 1 teaspoon, marinade: soy sauce 1 tablespoon, sugar 1/4 teaspoon, cornstarch 1/2 teaspoon,black pepperas neededSteps:

1. Slice the beef thinly and marinate with the marinade for 10 minutes.

Heat a wok and add 3 tablespoons of oil, then stir-fry the beef until it's 80% cooked, remove and drain off excess oil.2. Wash chives and green onions, cut them into segments.

Rinse the bean sprouts, simultaneously bring another pot of water to a boil.Boil the bean sprouts in the hot water until tender, then drain.3. Heat a wok and add 3 tablespoons of oil.

Stir-fry ginger and green onions for 30 seconds.Pour in a small amount of water and bring it to a boil.Use your hand to separate the noodles, then place them into the boiling pot.

5. Add soy sauce, sugar, sesame oil, 1 tablespoon of water, beef slices, bean sprouts, etc., stir-fry quickly over high heat.

6. Add chives and mix well before serving.Add the green onions and mix well, ready to serve.