Empty My Fridge
Beef Chow Mein
Ingredients
- Egg noodle · dried150 g
- Vegetable oil3 tbsp
- Beef · sliced thinly300 g
- Garlic · peeled minced¼ tsp + 2 cloves
- Black pepper½ tsp
- Onion · peeled sliced1
- Carrot · peeled sliced1
- Bell pepper · sliced½
- Cabbage · thinly sliced¼
- Bean sprout100 g
- Cornstarch1 tbsp
- Dark soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Kecap manis2 tbsp
- Hoisin sauce2 tbsp
- Beef stock90 ml
- Sesame oil1 tbsp
- White pepper¼ tsp
- Scallion · chopped
- Sesame seed
- Chili flake · flakes
Instructions
- Cook the noodles in boiling water according to the pack instructions, drain and rinse under cold water.
- In a small bowl, mix the cornflour, dark soy sauce and rice wine until smooth. Stir in the kecap manis, hoisin, beef stock, sesame oil and white pepper.
- Heat 2 tablespoons of the oil in a wok over high heat.
- Season the steak with garlic salt and black pepper, add to the wok and fry 2–3 minutes, turning once or twice, until just cooked. Remove to a bowl with a slotted spoon.
- Add the remaining 1 tablespoon of oil to the wok, then fry the onion, garlic and carrot for 3 minutes, tossing often.
- Add the green pepper, cabbage and beansprouts and fry for 2 minutes, keeping everything moving.
- Return the steak to the wok with the noodles and pour the sauce over. Stir-fry 2–3 minutes, tossing with tongs, until the noodles are hot.
- Serve topped with spring onions, sesame seeds and chilli flakes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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