Savory Beef Chow Mein with Stir-Fried Vegetables

Ingredients

Beef:

500 g beef sirloin or flank steak, thinly sliced

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp oyster sauce

1 tsp sesame oil

2 garlic cloves, minced

1/2 tsp freshly ground black pepper

Noodles:

400 g chow mein or egg noodles

2 tbsp vegetable oil

1 tsp sesame oil

Stir-fried vegetables:

2 cups green cabbage, roughly chopped

1 medium carrot, thinly sliced

1 cup sugar snap peas

1 red bell pepper, thinly sliced

4 green onions, cut into pieces

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp vegetable oil

Chow mein sauce:

1/4 cup soy sauce

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp rice vinegar

1 tsp sesame oil

1/2 cup beef broth

1 tsp cornstarch

1/2 tsp freshly ground black pepper

To serve:

2 tbsp fresh green onions, chopped

1 tsp toasted sesame seeds (optional)

1/4 tsp red chili flakes (optional)

Method

1. Toss the beef slices with soy sauce, cornstarch, oyster sauce, sesame oil, garlic and pepper, and marinate for 15 minutes.

2. Cook the noodles according to the package, drain, and toss with the vegetable oil and sesame oil so they do not stick.

3. Mix all the sauce ingredients until the cornstarch dissolves.

4. Heat a large wok or pan over high heat. Sear the beef in batches for 2 to 3 minutes, until browned, then remove and set aside.

5. Stir-fry the cabbage, carrot, snap peas, bell pepper and green onions for 3 to 4 minutes, until crisp-tender, then add the garlic and ginger and cook for 30 seconds.

6. Add the noodles and sauce, toss for 2 minutes until everything is coated and the sauce thickens, then return the beef and toss once more.

7. Serve garnished with green onions, sesame seeds and chili flakes if using.

Cooking tips

A very hot wok gives the noodles their signature slightly charred flavor.

Searing the beef in batches keeps it from steaming and going tough.

Keep the vegetables crisp-tender; they soften further in the hot sauce.

Frequently asked questions