This beef chow mein is so yummy and another great way to get so many vegetables into one meal. The sauce really just makes everything so tasty. So much better for you than takeout!
I normally make this dish with chicken, but just happen to have some beef in the fridge, but it is delicious with any meat or without meat for a vegetarian option.
You can leave out the crispy noodles if you wish and just serve with normal chow mein noodles or even rice.
Try these other delicious better than takeout” dinners Marinated Beef & Broccoli Stir Fry or Satay Chicken & Broccoli
Beef Chow Mein
Serves: serves 4
- 300 grams of beef or chicken
- ¼ cup soy sauce
- 1 tablespoon extra light olive oil
- 3 cloves of garlic (crushed)
- 2 teaspoons of rice malt syrup (honey or sugar if you are not sugar free)
- 1½ cups chicken stock
- ½ cup of water or stock
- 140 grams of crispy noodles
- 4 cups of chopped vegetables (I use cabbage, broccoli, carrot, cauliflower) but feel free to use what you like and what you have available
- 2 spring onions finely sliced
- 2 tablespoons oil
- 1 white onion chopped
- 2 tablespoons of cornflour
- 2 tablespoons of water
- Place soy sauce, garlic, oil and rice malt syrup in a bowl and stir until well combined
- Pour over your meat and allow to marinate overnight or while you prepare the vegetables
- Heat 1 tablespoon of oil in a fry pan and sauté onion until soft
- Add other vegetables and ½ cup of water or stock and heat on medium high until vegetables are
- tender 7-10 minutes Set aside
- Heat 1 tablespoon oil in same fry pan and add beef and stirfry on high for 1 minute
- Add 1½ cups of stock and cook for 2 minutes
- Mix the 2 tablespoons of cornflour with the 2 tablespoons of water to form a paste
- Mix this paste in with the beef mixture and stir well until thickened
- Add the precooked vegetables and spring onions and mix to thoroughly combine everything
- place crispy noodles onto plates and top with beef & vegetables
- serve and enjoy
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