Recipe Centre

Beef chow mein – beef with Chinese noodles

Preparation time: 30 min

Cooking time: 25 min

Ingredients
600 g rump steak, sliced
500 g Chinese egg noodles (mein)
60 ml oil
60 ml soy sauce
1 clove garlic, crushed
1 large carrot cut into strips
1 large onion, sliced
100 g mushroom, sliced
2 stalks celery, sliced
2 ml salt
5 ml sugar
2 ml grated ginger
125 ml stock
MARINADE
2 ml salt
pinch pepper
5 ml sugar
15 ml dark soy sauce
15 ml cornflour
30 ml oil
45 ml mirin, sake or dry sherry
GARNISH
5 large eggs, lightly beaten
15 ml oil

Method:
Mix marinade ingredients. Add meat, toss to coat and set aside to marinate for a couple of hours. GARNISH: Fry the eggs to make thin omelettes the thickness of pancakes. Remove, roll up and slice the egg the thickness of noodles. Set aside. Cook the noodles until soft, remove from water and toss in a little oil. Heat 15 ml oil in a wok and fry the noodles. Sprinkle soy sauce over to give a golden colour. Remove from wok and place on a heated plate. Keep warm. Wipe out wok. Heat 15 ml oil, add garlic and fry lightly. Add the vegetables and stir-fry until crisply cooked. Add salt, sugar and ginger and mix. Remove from wok. Wipe out wok, add 30 ml oil and heat. Add beef with the marinade and stir-fry to cook, about 5 minutes. Add the stock and bring to the boil while stirring. Add the cooked vegetables to the wok and combine. Pour over the noodles, mix in and garnish with sliced omelette. Serves: 4 Preparation time: 30 minutes Cooking time: 25 minutes

Recipe From : Ideas

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