Stir fried rice cakes with rib-eye (chao nian gao)

Main Dish
2 servings
20 min
25 min
Very Easy


Number of serving: 2
2 lbs of rice cakes

7 cups of sliced napa cabbage

1 lb of sliced ribeye

1/2 onion sliced

1 cup shredded carrots

2 tablespoons green onion

1 tablespoon minced ginger

1 tablespoon minced garlic


  • First, cook the rib-eye in some oil until almost cooked through. Remove from the pan so it doesn't overcook and set aside.
  • In a wok, cook the onions with the ginger and garlic until fragrant.
  • Next, add the napa cabbage and carrots and cook through for about 2-3 minutes.
  • Next, drain the rice cakes and add it to the wok and cook for about 3-5 minutes. The heat will soften the rice cakes.
  • Finally, add 2 tbsp soy sauce, 1/4 cup oyster sauce, and 1 tbsp sesame oil. Toss the rib-eye in the wok and mix together. Taste and adjust for seasonings. We added some freshly cracked pepper.
  • Garnish with the green onion and looks like dinner is served! We like to have our dish of Stir Fried Rice Cakes with Rib-eye with hot green tea, just like at the Chinese restaurant.
  • Substitute the rib-eye for any kind of meat you have, like chicken, pork, or shrimp.


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