Beef Chow Mein

June 9, 2018

 

Have no time to cook but you need to, and at the same time you want to eat healthy and get as many nutrients as possible out of you meal? Then you DEFINITELY need to try this beef stir fry recipe! 

 

Stir fry's are known to be the easy-go-to meal when you have limited ingredients but are also starving for something wholesome and tasty. Throwing ingredients into a pot and hoping for a good outcome is not something most people do these, unless they've been coking for years, and I for one love to follow a simple and effective recipe. I adapted this recipe from The Omnivores Cook book  and used the ingredients I had on hand. 

 

Using what is at your disposal is the way to go and shouldn't be seen as being lazy, but rather being mindful of what you have around you. And to that effect, I had broccoli and bean sprouts in the fridge and they were used in this delectable dish.

 

This recipe can be made vegan by substituting the beef for tofu and and I added some greens in, because why not.. this beef stir fry tasted delicious with simple fusion flavours, definitely a MUST TRY!

 

Bon apetit, 

Zorah xo

 

 

 

Recipe: Beef chow mein

Serving: 4-6 people

 

Beef/tofu  marinade:

 

  • 200g beef fillet or sirloin

  • 1 tbsp. soy sauce

  • 1 tbsp. grape juice

  • 2 tsp. corn starch

 

Sauce:

 

  • 2 tbsp. grape juice 

  • 2 tbsp. soy sauce

  • 1 tbsp. honey

  • 1 tbsp. sesame seed oil

 

Stir Fry:

 

  • 1 whole broccoli- cut up and divided

  • 200g flat noodles/ thin egg noodles

  • 1 tbsp. minced garlic

  • 1 tsp. minced ginger

  • A pinch of salt to taste

  • 1/4 brown onion chopped finely

  • 1 cup bean sprouts

  • 4 spring onions chopped at a slant.

  • 1 tbsp. sesame seed oil

  • 1 green chili.

 

Method:

 

  • Slice the beef as thinly as you would like, I made mine about 2cm thick. Mix all the ingredients for the marinade together and use your hands to infuse the marinade into the beef and let it stand for 15 minutes. 

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  • Combine the sauce ingredients together and add tbsp. of water and set aside. 

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  • Blanch the broccoli in boiling water for about 10 minutes, until it is soft and then cut it up into long thinner pieces. Once the broccoli has been blanched, drain the water (don't throw it away just yet) and set aside. 

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  • Use the same water you used to blanch the broccoli (water saving tip) and boil the noodles. This shouldn't take too long. Don't boil them to be too soft as they still have to be cooked with the rest of the ingredients. 

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  • In a wok or flat based pan, heat 1 tbsp. sesame seed oil and start too cook the beef until both sides are lightly browned- don't cook for longer than a few minutes (1-3 minutes on medium heat)  because this will cause the beef to become tough. Remove from the heat and set aside. 

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  • In the same pan or wok, add the onion, garlic, ginger, chili and some sesame seed oil. Cook until the onions become light brown, then add the noodles. Add a 2 tablespoons of water if the noodles become sticky. 

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  • Add the beef and the mixed sauce and then add the spring onion. Toss a few times and then add the broccoli and bean sprouts. Use a bit more sesame seed oil to mix everything nicely together. Serve hot and garnish with parsley or coriander. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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