Beef chow mein
- 200g Farm88 premium beef mince
- 200g chow mein noodles, thin yellow egg noodles
- 1 1/2 tbsp canola oil
- 2 garlic cloves, finely minced
- 3 green onion stems, cut into 5cm (2") lengths, white and green parts separated
- 1 egg
- 2 cups green cabbage, finely sliced (or Chinese cabbage)
- 1 carrot, peeled and cut into thin batons
- 1 heaped cup bean sprouts
Chow Mein Sauce:
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 1 1/2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing)
- 1 1/2 tsp white sugar
- Pinch of white pepper
Sauce Thickener:
- 1 1/2 tsp cornflour/cornstarch
- 3 tbsp water
1. In a small bowl, mix the ingredients for the chow mein sauce and set aside. Use a portion to flavour the beef and reserve the rest for the noodles.
2. Create a cornflour slurry by mixing the cornflour and water in a separate small bowl for the sauce thickener.
3.Prepare the noodles according to the packet directions, then drain them.
4. Heat the canola oil in a large non-stick pan over high heat. Cook the minced garlic for 10 seconds, then add the beef. Cook until the beef is no longer pink. Add 1 1/2 tablespoons of the sauce and the white part of the green onions. Cook for another 2 minutes to caramelize the beef.
5. Incorporate the cornflour slurry into the remaining sauce to finish it.
6. Add the egg to the pan with the beef and mix it through until it slightly scrambles, helping the beef stick to the noodles.
7. Once the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until the cabbage starts to wilt.
8. Quickly mix the sauce, then add the bean sprouts, noodles, and sauce into the pan. Toss well for 1 minute or until the sauce is evenly distributed through the noodles. Add the green part of the green onions and toss for another 1 minute.
9. Divide the chow mein between bowls and serve.