Shanghai Style Stir-fried Rice Cakes

Yield: 3 -4 Servings

Shanghai Style Stir-fried Rice Cakes

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min


  • 1 pound Chinese or Korean Rice Cakes
  • 1/2 pound Beef, thinly sliced (strip steak, ribeye, or flank steak)
  • 4 cups Leafy Greens (Bok Choy, Yu Choy, or Chinese Broccoli), chopped
  • 1 cup Scallions, chopped
  • 4 Garlic Cloves, minced
  • 2 TB Shaoxing Wine
  • 2 TB Dark Soy Sauce
  • 2 TB Light Soy Sauce
  • 2 TB Oyster Sauce
  • 1 tsp Granulated Sugar
  • 1 tsp Sesame Oil
  • Chili Oil for serving


  1. Combine garlic, Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and sesame oil.
  2. Boil the rice cakes for a minute, strain them and set aside.
  3. Heat a large pan with a drizzle of vegetable oil to high heat.
  4. Sear the beef for just a minute then add in the greens and toss together.
  5. Add in the rice cakes, scallions, and sauce mixture.
  6. Toss everything together until the sauce has thickened and coated the rice cakes.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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