Stir Fry Beef Rice Cakes

This one-dish meal has some really fun textures and the flavors are instantly familiar. A dough made from rice flour – but cut into thin slices.
Rice cakes, or variations of rice-based foods, are found in various cultures across Asia, including both Korean and Chinese cuisines.
In Korean cuisine, rice cakes are known as "tteok" (떡) comes in various shapes, sizes, and textures, and it's used in a wide range of dishes, from savory soups and stews to sweet treats like rice cake skewers coated in honey or filled with sweet bean paste.
In Shanghai, China, there is a type of rice cake known as "nian gao" (年糕), which is made from glutinous rice flour and often enjoyed during Chinese New Year celebrations. Nian gao can be sliced and stir-fried or added to soups.
Both countries have their own unique versions of rice cakes, each with its own culinary traditions and uses. The specific preparation methods, flavors, and textures may vary between the two regions.
Our recipe below is one of my childhood Chinese favourites!


  • 150g of beef thinly sliced (sirloin but we love rib eye), traditionally served with pork
  • 1 tsp neutral oil
  • 1 tbsp oyster sauce
  • 1 tbsp water
  • 1 tsp cornstarch
  • 1 tsp white pepper

  • 1 heaped tbsp Curious Elephant Chinese Chilli Oil
  • ½ cup water
  • 1 tbsp oyster sauce (adjust accordingly)
  • 1 tsp dark soy sauce for the colour
  • ½ tsp white sugar
  • 1 tsp soy sauce (adjust accordingly)
  • 1 tsp Chinese cooking oil (optional)

  • 2 tbsp for cooking
  • Thumb size ginger thinly sliced
  • 3 sprigs spring onion cut diagonal in pieces
  • 4 small dried Shiitake mushroom, sliced (soaked for at least 1 hour until reconstituted; can substitute fresh shiitake mushrooms)
  • 2 whole bok choy - sliced
  • 230 grams rice cakes - cooked as per packet instructions


  1. Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat
  2. Marinate the sliced beef with all the ingredients and set aside
  3. Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat
  4. Add the sliced garlic and ginger and stir-fry for about 30 seconds until fragrant - remove from wok
  5. Add some oil and cook the marinated beef slices to the wok and stir-fry until they are slightly brown, 30 seconds - remove from work
  6. Increase the heat on the wok and add the Chinese cooking wine. It will bubble, stir for 15 seconds. Add drained rice cakes, all the stir fry sauce, bok choy, shiitake mushrooms, beef and cook for a minute. Reduce the heat.
  7. Add your cooked spring onions, garlic to the wok and mixed until combined
  8. Add more Chinese Chilli Oil accordingly

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