Cantonese Beef Chow Mein

Thu, 20 September 2018

INGREDIENTS

1/2 LB Flank Steak or any kind of steak

1/2 A Green and Yellow Pepper

1/2 Onion

1/2 Package of Chow Mein Noodles

4-5 Tablespoons of Oil

2 Slices of Ginger

 

SAUCE

1 1/2 Tablespoons Corn Starch

1/4 Cup Water (To mix with corn starch)

3-4 Tablespoons Oyster Sauce (Start with 3 Table spoons, & add more if you rather it more salty)

 

BEEF MARINADE

1 Teaspoon of Sesame Oil

1 Tablespoon of Soy Sauce

1/2 Tablespoon of Shaoxing Cooking Wine

1 Tablespoon of Water

Condiments (Optional)

 

METHOD

Preparation

Slice the beef and add to a bowl Add the ‘Beef Marinade’ ingredients into the bowl or a zip bag and mix well and set aside to marinate for 15 minutes in room temperature

In a sieve or strainer run hot water through the chow mein for a few seconds

Making the Sauce

In a bowl, combine 1/4 cup of cold water and corn starch and mix until the corn starch has dissolved well with no clumps

Add in the oyster sauce and mix until the sauce is smooth

Add in the maple syrup and the rest of the 3/4 cup of water and mix well

 

Crisping the Noodles

In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)

Add 4 tablespoons of oil to the pan and wait for the oil to becoming really hot

Add in the noodles and let it ‘pan fry’ untouched for 1 minute. Flipping once every minute for around 5-8 minutes. Our goal is to get the noodles dried and crispy. If you are noticing that the noodles are burning, lower the heat a bit. (A little burnt is okay)

Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Set the stove to a medium to high heat and add a tablespoon of oil. When the oil is hot, add in the slices of ginger and roast it until brown.

Add in the beef and fry it for 2-3 minutes until the beef is cooked. It’s okay to have the beef medium rare for this dish.

Add in the onions and green peppers and toss it with the beef for about 2-3 minutes (we don’t want to overcook the veggies)

Give the sauce a quick stir (corn starch likes to settle at the bottom).

Push aside the veggies and beef on the pan and pour in the sauce.

Once the sauce is hot enough, it will start to thicken, keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker colour, translucent and thick.

Toss the meat and veggies over the sauce and coat everything with the sauce and cook it for about 1 minute.

Pour everything over the plate of noodles, and serve.