Beef Chow Mein
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
Marinade Ingredients
- 2 pinches pepper
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 4 tablespoons oil
- 6 tablespoons mirin or 6 tablespoons sake or 6 tablespoons dry sherry
Other Ingredients
- 1 1⁄3 lbs rump steak, sliced
- 5 large eggs, lightly beaten
- 1 lb fresh Chinese egg noodles or 10 ounces dried noodles
- 1⁄4 cup oil
Vegetable Mix
- 1 teaspoon oil
- 1 garlic clove, crushed
- 2 stalks celery, sliced
- 1 large carrot, cut into strips
- 4 cups fresh bean sprouts
- 2 teaspoons fresh grated ginger
- 1 teaspoon sugar
- 1⁄2 cup water
- 1⁄4 cup soy sauce
Directions
- Mix up all the marinade ingredients.
- Add the meat and toss to coat well.
- Set aside to marinate for a couple of hours.
- Fry the eggs to make thin omelettes the thickness of pancakes. Remove, roll up and slice the egg the thickness of noodles. Set aside.
- Cook the noodles until soft, remove from water and toss in a little oil.
- Heat 1 teaspoon of oil in a wok over medium-high heat and fry the noodles until browned in places, but not all over.
- Remove from wok and keep warm.
- Wipe out wok and lower the heat to low.
- Heat 1 teaspoon oil, add garlic and fry lightly.
- Raise the heat to medium-high, add the celery and carrot, and stir-fry until crisp-tender. Add the bean sprouts and cook a few minutes longer.
- Add 1 teaspoon of sugar and the ginger and mix.
- Remove from wok.
- Wipe out wok, add 2 teaspoons oil and heat over medium-high heat.
- Add beef with the marinade and stir-fry to cook, about 5 minutes.
- Add the water and 1/4 cup soy sauce and bring to a boil while stirring.
- Add the cooked vegetables to the wok and combine.
- Pour over the noodles, mix in and garnish with sliced omelette.
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