Beef Chow Mein

• total time: 4 minutes

Ingredients

Beef Chow Mein

CHOW MEIN:

200g/7oz chow mein noodles or other thin yellow egg noodles or 3 ramen cakes (even spaghetti!) – prepared per pack

1 1/2 tbsp canola oil

2 garlic cloves finely minced

200g/ 7 oz beef mince/ground beef (any fat %)

3 green onion stems cut into 5cm/2″ lengths, white &green parts separated

1 egg

2 cups green cabbage finely sliced (or Chinese cabbage)

1 carrot peeled, thin batons

1 heaped cups bean sprouts (~ 75g/2.5oz)

CHOW MEIN SAUCE - mix:

1 1/2 tbsp light soy sauce or all-purpose soy sauce

1 1/2 tsp dark soy sauce (sub more light soy)

1 1/2 tbsp oyster sauce

1 1/2 tbsp Chinese cooking wine (Shaoxing)*

1 1/2 tsp white sugar

Pinch white pepper

SAUCE THICKENER - mix: 1 1/2 tsp cornflour/cornstarch + 3 tbsp water

Directions

Heat oil in a large non-stick pan (or large wok) over high heat. Stir garlic 10 sec, then add beef and cook, breaking it up as you go. Once you no longer see red, add 1 ½ tbsp Sauce. Cook for 2 min until caramelised nicely, tossing in white part of green onions partway through.

Cook cabbage and carrot for 1 min, then add bean sprouts and noodles. Mix Sauce Thickener with remaining Sauce. Add, toss 1 to 2 minutes until noodles are glossy and coated in sauce. Toss in green part of green onions. EAT!

Sub mirin, cooking sake, dry sherry. For non alcoholic, sub both Shaoxing wine and water (with cornflour) with chicken stock/broth (low salt).