Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook.
- 450g/1lb rump steak, cut into thin strips
For the marinade
- 1 tbsp cornflour
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 4 tbsp beef stock
- 2 tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp freshly ground black pepper, or to taste
For the chow mein
- 1 tbsp vegetable oil
- 4 garlic cloves, crushed
- 5cm/2in piece fresh ginger, peeled and cut into thin strips
- 2 carrots, peeled and julienned
- 200g/7oz mangetout
- 450g/1lb cooked egg noodles
- 200g/7oz beansprouts
- 2 tbsp sesame oil
- 8 spring onions, peeled and chopped
For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.
To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes.
Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top.