Beef Chow Mein recipe and video

We’ve done this recipe before but was a long time ago and thought it best to bring back up to date, we also show a different cooking method for this for the people out there that are worried about using high heat and are maybe new to this style of cooking.

Ingredients

Beef

300-350g topside beef

1/6 tsp salt

1/6 tsp MSG

2 tsp light soy sauce

1 tsp dark soy sauce

1/2 tsp garlic powder

1/4 bicarb

1 heaped tsp potato starch slurry

1 ½ tsp veg oil

The rest

1 nest lucky boat noodles No1

2 chopped spring onions

1/2 sliced onion

1 good handful of bean sprout

2 tsp light soy sauce

3 tsp dark soy sauce

1/3 tsp salt

1/3 tsp MSG

3 tsp veg oil

Method

1. Cut your 300-305g of topside beef into slices, if you can make sure that you go across the grain, rather than with it, and cut at a 45-degree angle, this will give you a slice with a much bigger face.

2. Place your beef into a bowl with 1/6 tsp salt, 1/6 tsp MSG, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp garlic powder, 1/4 bicarb, 1 heaped tsp potato starch slurry and 1 ½ tsp veg oil, then mix together well. Leave for 20 minutes or overnight in the fridge for best results.

3. Prepare your nest of lucky boat noodles by boiling them for 3:30 minutes, then draining them and rinse them under cold water to stop the cooking, leave them to drain for 20 minutes.

4. When you’re ready, add 3 tbsp of veg oil to a wok, then place onto a high heat.

5. Add your beef when the oil is hot, place it out in a single uniformed layer at the base of the wok and then allow the beef to sit to brown, 15-20 seconds, the flip and do the same for the other, the stir and let it sit, continue doing this until the beef has brown, the remove the beef, leaving as much oil as you can in the wok.

6. Place back onto the heat and allow the oil to heat up again, when hot add you half sliced onion, sprinkle onto the onion and not on the base (small amount to touch the base is fine) add 1/6 tsp salt and 1/6 MSG, and brown off.

7. Then add your noodles, stir in until the noodles touch the base of the wok, as with the beef allow then to sit for 10-20 seconds, while they’re sitting add 1/6 tsp of salt and 1.6 tsp MSG, then stir, do this 2 to 3 times.

8. Now add 2 tsp of light soy and 3 tsp of dark soy and stir in, repeat step 7 so you can caramelize the soy off.

9. Then add a good hand full of bean sprouts and spring onions, we add them last to keep them fresh and vibrant, cooking until they’re piping hot.

10. Its now ready to serve up

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