Easy Beef Chow Mein Food

BEEF CHOW MEIN

Steps:

• In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.

EASY BEEF CHOW MEIN

Steps:

• In a small bowl, mix all the stir fry sauce ingredients, mix well and set it aside. Season the mince/ground beef with two tablespoons of stir fry sauce mix and black pepper. Mix it well and set it aside.
• Soak the noodles in hot boiling water for 1-2 minutes and loosen them gently with a chopstick or tong. Drain the water out and rinse with cold water and set it aside.
• Heat the wok/pan over medium-high heat, drizzle 2 tablespoon of oil, add garlic and stir for 10 seconds. Add the beef mince and stir fry the beef for 3-4 minutes until no longer pink.
• Follow with the onion, carrot, pepper and stir fry another 1-2 minutes then place the noodles in.
• Pour the sauce over and noodles and combine well with other ingredients evenly.
• Continue stir fry with medium-high heat for another 1-2 minutes until and add the spring onions and bean sprouts.

EASY CHOW MEIN

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

BEEF CHOW MEIN

Steps:

• Place sliced beef in a small bowl.
• Add dash of salt, dash of pepper and 1/2 tsp minced garlic.
• Refrigerate for 2 hours.
• In a small bowl, combine next 5 ingredients.
• Set aside.
• Heat skillet or wok over high heat.
• Stir-fry beef until cooked throughout.
• Add next 6 ingredients.
• Stir and shake pan constantly for 2-3 minutes more until vegetables just start to become aromatic.
• Blend in fish sauce mixture.
• Add onion, cabbage and oyster sauce.
• Continue to stir-fry approximately 1 minute or until crisp tender.
• Serve over hot rice.

BEEF CHOW MEIN

Steps:

• Add the beef and onions to a small frying pan; cook the beef until no longer pink.
• Cook the onions until soft and golden, about 5 - 8 minutes.
• Place a wok over a medium heat, add 1 tablespoon of soy sauce.
• Add the beef and onion, bean sprouts, noodles, Worcestershire sauce, garlic, water and finally the other tablespoon of soy sauce.
• Cook for about 15 minutes, stirring continuously, until the noodles and heated through and the bean sprouts are cooked.

BEEF CHOW MEIN

Steps:

• 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.

HEALTHY BEEF CHOW MEIN

Steps:

• Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.
• Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.
• Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.

BEEF CHOW MEIN

Steps:

• Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor.
• Wash and slice the mushrooms, including stems.
• Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.
• In a separate bowl, mix the cornstarch and beef stock together.
• Drain the beef reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to 5 minutes.
• Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longe r.
• Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
• Deep fry as needed draining on absorbent paper.
• Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips.
• Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. Makes 4 servings.

CHOW MEIN

Steps:

• Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
• Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
• Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
• Stir-fry for about 2 mins and then transfer to a plate.
• Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
• When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
• Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
• Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
• Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
• Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.