Beef chow mein
- Prepare
- over 2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeHealthy
Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook.
Each serving provides 545 kcal, 37g protein, 60g carbohydrates (of which 16g sugars), 15.5g fat (of which 3g saturates), 8.5g fibre and 2.5g salt.
Ingredients
- steak: 450g/1lb rump steak, cut into thin strips
For the marinade
- cornflour: 1 tbsp cornflour
- soy sauce: 2 tbsp dark soy sauce
- oyster sauce: 2 tbsp oyster sauce
- beef stock: 4 tbsp beef stock
- brown sugar: 2 tbsp brown sugar
- sesame oil: 1 tsp sesame oil
- black pepper: ½ tsp freshly ground black pepper, or to taste
For the chow mein
- vegetable oil: 1 tbsp vegetable oil
- garlic: 4 garlic cloves, crushed
- ginger: 5cm/2in piece fresh ginger, peeled and cut into thin strips
- carrots: 2 carrots, peeled and julienned
- mangetout: 200g/7oz mangetout
- noodles: 450g/1lb cooked egg noodles
- beansprouts: 200g/7oz beansprouts
- sesame oil: 2 tbsp sesame oil
- spring onions: 8 spring onions, peeled and chopped
Method
For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.
To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes.
Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top.
