Beef chow mein - beef with Chinese noodles


Ingredients 24
Servings 4
Time 30 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

25 min
 
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
 

Read more on: beef  |  shallow-fry
 

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