Beef chow mein takes a little time to assemble but this simple and tasty recipe is well worth that time spent in the kitchen.
Ingredients
- 600 g rump steak, sliced.
- 500 g Chinese egg noodles (mein). If like me you have an allergy to eggs, egg-free noodles work just as well.
- 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 – either beef or vegetable work well.
Marinade
- 2 ml salt
- pinch pepper
- 5 ml sugar
- 15 ml dark soy sauce
- 15ml oyster sauce
- 15 ml cornflour
- 30 ml oil
- 45 ml mirin, sake or dry sherry
Method
Once you have prepared your vegetables as above and marinaded the meat, assembly of this dish takes about 30 min.
Prepare the noodles while cooking the rest of the dish. 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.
Let us know if you have tried any of our recipes and how they turned out.
Also try these recipes:
Addie staff in the kitchen: Slow cooker chicken
Addie staff in the kitchen: Beef with yoghurt, coconut milk and almond masala
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