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Another request for lunch on Sunday was Chow Mein. I opted for Beef Chow Mein but you can use any meat of your choice. The recipe and method stays the same, although I might mention that I tend to be a tad more generous with the Oyster sauce when making beef. A very popular Chinese take-out which never fails to please.
Ingredients
600 gr rumps steak (or good quality beef fillet)
1 onion
1 tsp garlic, 1 tsp ginger
½ green, ½ red pepper
1 carrot
1 punnet button mushrooms
200 gr bean sprouts
100 each bamboo shoot and water chestnuts
300 gr bok choy
200 gr snow peas
500 gr fresh noodles (mein)
Chopped spring onion for garnish
Gravy = 1 ts corn flour ¼ cup water 1 TB oyster sauce
Marinade
1 ½ tsp bicarbonate of soda
1 tsp sugar
1 tsp salt
1 TB light soya sauce
1 tsp corn flour
1 TB oil
1 TB water
Method
Slice meat very thin.
[Tip : The secret to getting the very fine slice to your meat is to slice your fillet when it is not defrosted all the way and still has some ice – using a very sharp knife you slice through the ice).
Cover with bicarb and leave for 10 minutes then rinse off thoroughly and pat dry. Marinade and set aside. Boil noodles in boiling water till soft, drain rinse and set aside In a bowl.
Add 1 tsp sugar, 1 tsp soya sauce, and 1 TB oil.
Slice all vegetables in strips and place in separate bowls (or leave separately on chopping board.
(except snow peas) Add 1 TB oil to wok and add onion, add salt and fry 1 minute, add peppers add pinch of salt and fry 1 minute. Remove. Add oil add water chestnuts and bamboo shoots with pinch of salt and fry 1 minute. Remove. Add 1 TB oil to wok and add bean sprouts add pinch of salt and fry 1 minute. Remove.
Add 1 TB oil to wok and add mushrooms and stir 1 minute – remove.
Add 2 TB oil to wok add carrots and cabbage and fry 2 minutes.
Add 2 tblsp water around the edges of the wok, stir and remove.
Add snow peas and fry 1 minute and remove. Add 2 tblsp oil to wok and add noodles.
Fry for 2 minutes and then remove to separate platter. (don’t add to vegetables).
Add 2 TB oil to wok add meat fry 1 minute each side.
Make well in centre add garlic and ginger, stir and then mix through.
Make well in centre, add gravy, wait till it bubbles, mix meat through.
Return all vegetables to meat and mix through.
Arrange noodles on a platter and pour over noodles.
Garnish with spring onion.
Prepared, tried and tested by: Melanie Kramar
