Beef chow mein recipe
Forget ordering in and make this easy beef chow mein at home in no time. Juicy rump steak is stir-fried with mushrooms and mangetout and served on crispy noodles for a takeaway classic ready in just 30 mins.
See method- Serves 4
- Takes 30 mins, plus marinating
- 578 calories / serving
- Dairy-free
Ingredients
- 300g rump steak, cut into thin strips
- 2 tbsp light soy sauce
- 2 tbsp Chinese rice wine or dry sherry
- 2 tbsp oyster sauce
- ½ tsp toasted sesame oil
- 1 tsp cornflour
- 2 tbsp sunflower oil
- 1 garlic clove, crushed
- 1 tsp freshly grated root ginger
- 4 spring onions, sliced
- 125g shiitake mushrooms, sliced
- 100g mangetout
- 100g beansprouts
- 1 x 375g pack Tesco fresh egg noodles
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Shop ingredientsEach serving contains
- Energy
- 2430kJ 578.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 2.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 70.4gProtein 30.9gFibre 5.7g
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Method
- Mix together 1 tbsp each soy sauce, rice wine and oyster sauce with the sesame oil and the cornflour. Add the steak and leave to marinate for 20 mins. Heat 1 tbsp of the oil in a wok or large frying pan. When hot, add the noodles and cook over a medium heat for 5 mins until the underside is golden. Turn over the noodle cake and cook for a further 2-3 mins, then transfer to a warmed plate.
- Add the remaining oil to the wok and add the steak, garlic, ginger and spring onions, stir fry for 2-3 mins, then add the mushrooms and mange tout and cook for 2-3 mins. Add the beansprouts, remaining soy, Chinese wine and oyster sauce and heat through. Pour over the noodles and serve immediately.
- See more Chinese Recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
