BEEF CHOW MEIN

Fried noodles(chow mein) can be served with most forms of protein, a favourite of mine is beef.

In this recipe i am using rump as the beef is seared in a wok first, then cut across and tossed with the noodles when ready to serve. My version of beef chow mein is rather dry, but by increasing the soy,oyster and rice wine too 2 tbsp each you will achieve a moister chow mein, if that is your preference.

RECIPE;

serves 2

150g egg noodles

175g rump steak(APPROX)

2 tbps groundnut oil or vegetable oil

1 tbsp light soy

1 tbsp oyster sauce

1 tbsp of rice wine(shaoshing)

1 large clove garlic

1 pak choi(sliced on the diagonal)

6 chestnut mushrooms

pinch of sugar

beansprouts(1 handful)

sesame oil

salt(to taste)

pepper(to taste)

METHOD;

Bring a pan of salted water to the boil, meanwhile add a tbsp of oil to a wok or saute pan and cook the beef for 2 minutes a side, then set aside. Reserve the cooking juices in the wok. Add the noodles to the boiling water and cook according to the manufacturers instructions. Now reheat the wok and add the other tbsp of oil and stirfry the garlic then add the mushrooms,pak choi and the bean sprouts, cook for 2 minutes. Then add the oyster and soy sauce, stirfry and add the rice wine and a pinch of sugar. Drain the noodles and add to the wok, toss to combine then add the sliced beef,toss again then adjust the seasoning if required and turn out onto a plate with a drizzle of sesame oil to taste.