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Stir-fried beef and vegetable chow mein
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Effortless stir-fry: Slice, fry, enjoy!
Ingredients:
  • 350g fresh chow mein noodles or Singapore egg noodles
  • 18.20 gm peanut oil
  • 1 large brown onion, thinly sliced
  • 500g beef mince
  • 2 garlic cloves, crushed
  • 1 long red chilli, deseeded, thinly sliced
  • 10.00 gm mild curry powder
  • 1 large carrot, peeled, finely chopped
  • 1 green capsicum, finely chopped
  • 127.50 gm salt reduced chicken style liquid stock
  • 152.50 gm oyster sauce
  • 500.00 ml shredded Chinese cabbage (wombok) thinly sliced green onions, to serve
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 1 to 2 minutes until tender. Use a fork to separate noodles, then drain and refresh under cold water.
  • Preheat a wok over medium-high heat and add oil, swirling to coat. Stir in onions and minced meat, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until browned. Add garlic, chili, and curry powder, and stir-fry for 1 minute until fragrant.
  • In a sizzling pan, toss in the vibrant carrot and capsicum. Sauté for 4 minutes until veggies are tender. Pour in stock, oyster sauce, noodles, and cabbage. Stir-fry for 2 minutes until everything is warm. Plate up and garnish with onion for a delightful finish.

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