Beef Chow Mein

Name: Beef Chow Mein
Cuisine: Chinese, Asian
Ingredients: 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); 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

3 steps

Don’t make spag bol again!!! MAKE BEEF CHOW MEIN! If you can’t find chow main noodles, just use ramen cakes or even dried spaghetti (NO ONE WILL KNOW) - N x ❤️ 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   1. 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. 2. 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).

Updated at: Thu, 17 Aug 2023 04:00:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories1999 kcal (100%)

Total Fat129 g (184%)

Carbs140.9 g (54%)

Sugars15.9 g (18%)

Protein71.4 g (143%)

Sodium3448.8 mg (172%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

200gchow mein noodles

or other thin yellow egg noodles, even spaghetti prepared per pack

1 ½ Tbspcanola oil

2garlic cloves

finely minced

200gbeef mince

any fat %)

3 stemsgreen onion

cut into 5cm/2′′ lengths, white &green parts separated

1egg

2 cupsgreen cabbage

finely sliced, or Chinese cabbage

1carrot

peeled, thin batons

75gbean sprouts

1 ½ Tbsplight soy sauce

or all-purpose soy sauce

1 ½ tspdark soy sauce

sub more light soy

1 ½ Tbspoyster sauce

1 ½ TbspChinese cooking wine

Shaoxing

1 ½ tspwhite sugar

white pepper

1 ½ tspcornflour

SAUCE THICKENER

3 Tbspwater

Instructions

Step 1

1. 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.

Step 2

2. 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!

Step 3

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