| | Healthier beef chow mein
Healthier beef chow mein
Healthier beef chow mein 4.4-5 10
  • Calories: 1895 kj
  • Fat: 11.9g
  • Carbohydrates: 52.3g

How to Make:

  1. Cook noodles following packet directions. Drain well. Set aside.
  2. Meanwhile, combine cornflour and soy sauce in a small jug. Add oyster sauce, shao hsing, stock cube and 3/4 cup water. Mix well to combine.
  3. Heat a wok or large frying pan over high heat. Add oil. Swirl to coat. Add mince. Stir-fry, breaking up mince, for 3 to 5 minutes or until browned. Transfer to a heatproof bowl.
  4. Add pak choy to wok. Stir-fry for 3 minutes or until leaves are starting to wilt. Transfer to a bowl. Add onion and celery to wok. Stir-fry for 3 to 4 minutes or until just starting to soften. Add garlic. Stir-fry for 30 seconds.
  5. Return mince to wok. Add sauce mixture. Stir-fry for 1 minute or until sauce boils. Add carrot, bamboo shoots, snow peas and corn. Stir-fry for 1 to 2 minutes or until vegetables are just tender and sauce thickens. Add noodles. Toss to combine. Serve chow mein topped with pak choy, chilli and green onion.
Time for preparing:
20 min.
Servings:
6

Ingredients:

  • 350g packet fresh chow mein noodles
  • 2 teaspoons cornflour
  • 2 tablespoons salt-reduced soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 cup shao hsing (Chinese rice wine)
  • 1 salt-reduced beef stock cube
  • 1 tablespoon vegetable oil
  • 500g lean beef mince
  • 1 bunch baby pak choy, leaves separated
  • 1 brown onion, cut into thin wedges
  • 1 celery stalk, sliced diagonally
  • 2 garlic cloves, crushed
  • 2 carrots, cut into long strips
  • 225g can bamboo shoot slices, drained
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 425g can baby corn, drained, halved lengthways
  • Thinly sliced red chilli, to serve
  • Green onion, to serve
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