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Indonesian Bamie

Italian.Chef's picture
  Vermicelli 8 Ounce, broken in half
  Boiling salted water 2 Cup (32 tbs)
  Salad oil 5 Tablespoon
  Garlic 2 Clove (10 gm), minced / pressed
  Crushed red pepper 1⁄2 Teaspoon
  Flank steak 1 Pound, cut across grain in 1/8-inch-thick slices
  Raw shrimp 1⁄4 Pound, shelled, deveined, and cut in half lengthwise
  Green onions with tops 2 , cut in 1/2-inch diagonal slices
  Thinly sliced cabbage 2 Cup (32 tbs) (About 1/4 Inch Thick)
  Thinly sliced celery 1 Cup (16 tbs) (About 1/4 Inch Thick)
  Thinly sliced leek 1 Cup (16 tbs) (About 1/4 Inch Thick)
  Soy sauce 4 Tablespoon

Following package directions, cook vermicelli in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again; set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic and red pepper and stir once.
Add beef and stir-fry for 1 minute.
Add shrimp and stir-fry until shrimp are opaque and meat is browned but still pink inside (about 30 seconds).
Remove from pan.
Add 2 more tablespoons oil to pan.
Add onion, cabbage, leek, and celery slices; stir-fry until vegetables are tender-crisp (about 1 1/2 minutes).
Add vermicelli, remaining 1 tablespoon oil, and soy; stir-fry for 1 minute.
Return meat mixture to pan and continue stir-frying until most of the liquid has evaporated.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Cook Time: 
5 Minutes

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Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2509 Calories from Fat 968

% Daily Value*

Total Fat 106 g162.7%

Saturated Fat 14 g70%

Trans Fat 1.3 g

Cholesterol 292.4 mg97.5%

Sodium 4378.6 mg182.4%

Total Carbohydrates 200 g66.7%

Dietary Fiber 16.6 g66.3%

Sugars 20 g

Protein 152 g304%

Vitamin A 54% Vitamin C 128%

Calcium 26.8% Iron 84.9%

*Based on a 2000 Calorie diet


Indonesian Bamie Recipe