Beef Chow Mein Recipes

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BEEF CHOW MEIN



Beef Chow Mein image

This is a original recipe by Ri Le from a Restaurant here called Ri-Le Vietnamese Family Restaurant. Prep time includes marinating time.

Provided by Gingerbear

Categories     One Dish Meal

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 19

2 ounces beef sirloin or 2 ounces rump roast, trimmed of all fat and sliced thin
1 dash salt
1 dash pepper
1/2 teaspoon minced garlic
2 1/2 teaspoons sugar
1 teaspoon sesame oil
1/4 teaspoon black pepper
1 teaspoon chopped garlic
4 teaspoons fish sauce or 4 teaspoons soy sauce
1 cup broccoli floret
1/4 cup thinly sliced carrot
2 small mushrooms, thinly sliced
1/4 cup thinly sliced bamboo shoot
4 -5 snow peas, sliced
1/4 cup sliced celery
1/2 cup thinly sliced onion
1 cup napa cabbage
2 -3 teaspoons oyster sauce
2 cups hot cooked rice

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.

Nutrition Facts : Calories 414.9, Fat 6.8, SaturatedFat 2, Cholesterol 21.3, Sodium 1981.3, Carbohydrate 74, Fiber 3.3, Sugar 10, Protein 14.6

BEEF CHOW MEIN



Beef Chow Mein image

THIS IS my basic recipe for stir-fry. I've tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good. -Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

4 teaspoons cornstarch
1 teaspoon sugar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 pound beef tenderloin, cut into thin strips
1 tablespoon canola oil
2 cups assorted fresh vegetables
1/3 cup beef broth
Chow mein noodles or hot cooked rice

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.

Nutrition Facts : Calories 296 calories, Fat 16g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

BEEF CHOW MEIN



Beef Chow Mein image

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles - although they look similar, wonton noodles don't have the same rich texture.

Provided by Lillian Chou

Categories     Wok     Beef     Mushroom     Stir-Fry     Quick & Easy     Broccoli     Noodle     Gourmet     Dinner

Yield 4 servings

Number Of Ingredients 18

8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
1 (1/2-lb) piece flank steak
1/4 teaspoon sugar
1/4 teaspoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 tablespoons oyster sauce*
2 teaspoons cornstarch
1/4 teaspoon white pepper
1/2 cup reduced-sodium chicken broth
1/2 cup plus 2 tablespoons peanut or vegetable oil
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 scallions, cut into 2 1/2-inch pieces (1 cup)
5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
Special Equipment
a well-seasoned 14-inch wok (preferably flat-bottomed)

Steps:

  • Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
  • Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.
  • Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
  • Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
  • Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
  • Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
  • *Available at Uwajimaya (800-889-1928).

CHOW MEIN



Chow mein image

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Provided by Ken Hom

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 17

225g dried or fresh egg noodles
1 tbsp sesame oil, plus 1 tsp
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tbsp groundnut oil
2 garlic cloves, finely chopped
50g mangetout, finely shredded
50g prosciutto or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing rice wine or dry sherry
½ tsp freshly ground white pepper
½ tsp golden caster sugar
2 spring onions, finely chopped
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry Sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

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.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium

HEALTHY BEEF CHOW MEIN



Healthy beef chow mein image

Swap your weekly takeaway for this healthy beef chow mein - it's quick to cook and low in fat and calories

Provided by Sara Buenfeld

Categories     Dinner

Time 20m

Number Of Ingredients 11

2 wholemeal noodle nests (85g)
2 tsp rapeseed or sesame oil
200g lean fillet steak, fat removed and cut into strips
1 small red onion (100g), finely chopped
15g piece of ginger, peeled and finely chopped
160g chestnut mushrooms, thickly sliced
2 garlic cloves, finely chopped
160g ready-to-eat beansprouts
1½ tsp tamari
1 tbsp brown rice vinegar
4 spring onions (65g), cut into diagonal lengths

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.

Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

GROUND BEEF CHOW MEIN



Ground Beef Chow Mein image

My grandma used to make a fabulous chop suey with pork, but I found this recipe that uses ground beef and has the same flavor. It's quick and tasty, and the leftovers are wonderful. -Ann Nolte, Riverview, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12

2 cups uncooked instant rice
1 pound ground beef
1 can (14-1/2 ounces) beef broth
1-1/2 cups chopped celery
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) pimientos, drained and diced
2 tablespoons soy sauce
1/2 teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • Cook rice according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 380 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.

BEEF CHOW MEIN



Beef Chow Mein image

Make and share this Beef Chow Mein recipe from Food.com.

Provided by Dancer

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb bottom round steak
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon sugar
8 mushrooms (Fresh)
1/2 lb bean sprouts
6 ounces bamboo shoots (can)
3 green onions (scallions)
1 egg
2 cups beef stock
2 tablespoons cornstarch
1 teaspoon sesame oil
2 cups egg noodles, dried
to taste deep frying oil

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.

Nutrition Facts : Calories 342.7, Fat 13.6, SaturatedFat 4.8, Cholesterol 124.5, Sodium 1357.6, Carbohydrate 28.3, Fiber 3.3, Sugar 8.2, Protein 27.9

SPICY BEEF AND BROCCOLI CHOW MEIN



Spicy Beef and Broccoli Chow Mein image

I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine.

Provided by Raquel Teixeira

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 2

Number Of Ingredients 15

¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce
1 teaspoon freshly ground black pepper
½ pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
¼ white onion, chopped
4 cloves garlic, minced, or more to taste

Steps:

  • Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
  • Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 671.8 calories, Carbohydrate 66.1 g, Cholesterol 163.7 mg, Fat 29.9 g, Fiber 4.2 g, Protein 37.6 g, SaturatedFat 7.6 g, Sodium 2884.6 mg, Sugar 16 g

GROUND BEEF CHOW MEIN



Ground Beef Chow Mein image

Searching for a quick and easy main dish? Fresh ingredients get a speed boost from prepared ones in this beef chow mein, ready in under 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
2 cups thinly sliced celery (3 1/2 medium stalks)
1 medium red bell pepper, coarsely chopped (1 cup)
1 can (8 oz) sliced water chestnuts, drained
1 bottle (12 oz) teriyaki baste and glaze
2 cups coleslaw mix (shredded cabbage and carrots)
3 cups chow mein noodles

Steps:

  • In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
  • Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
  • Stir in coleslaw mix. Serve over noodles.

Nutrition Facts : Calories 360, Carbohydrate 34 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 2940 mg, Sugar 12 g, TransFat 1/2 g

BEEF & BROCCOLI CHOW MEIN RECIPE BY TASTY



Beef & Broccoli Chow Mein Recipe by Tasty image

Here's what you need: water, cornstarch, soy sauce, garlic, brown sugar, white pepper, flank steak, salt, cooking oil, chow mein noodle, onion, broccoli floret, sesame oil, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

½ cup water
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon garlic, minced
1 tablespoon brown sugar
1 teaspoon white pepper
1 lb flank steak, thinly sliced
salt, to taste
3 tablespoons cooking oil, divided
6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
½ cup onion, sliced
1 cup broccoli floret
2 teaspoons sesame oil
scallion, sliced, for garnish

Steps:

  • In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
  • In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
  • In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  • In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
  • In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
  • Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 527 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams

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Bring a pot of salted water to a boil; add the chow mein noodles and cook as directed on the package. In a large skillet over medium-high heat, heat the oil. Place the steak in a single layer on the baking sheet. 3-4 minutes per side, or until browned. Remove the steak from the pan and cover with foil to keep warm.
From beefsteakveg.com


EASY BEEF CHOW MEIN | MARION'S KITCHEN
Drain well and set aside for later. Heat the oil in a large wok or frying pan over high heat. Add the beef and spread it out in the pan. Allow to sear for a minute before stir-frying. Then add the garlic and ginger and stir-fry for another half a minute. Add the cabbage and stir-fry for a couple of minute or until just tender but still crunchy.
From marionskitchen.com


BEEF CHOW MEIN - BEST RECIPE PICKS
2017-10-04 In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside. Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes.
From bestrecipepicks.com


CHINESE BEEF AND MUSHROOM CHOW MEIN: AUTHENTIC NOODLE RECIPE
2 tablespoons chow mein noodles Steps: In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Drain them and set aside. In a small bowl, mix together the soy sauce, oyster sauce and sesame oil ...
From foodnewsnews.com


BEEF CHOW MEIN | HOMEMADE CHINESE FOOD RECIPE
2017-10-04 In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside. Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes.
From lifemadesweeter.com


BEEF CHOW MEIN RECIPE - BBC FOOD
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 ...
From bbc.co.uk


EASY BEEF CHOW MEIN RECIPE | WOOLWORTHS
Roughly cut strands of noodles with scissors. Step 3. Add vegetables to mince, then stir-fry for 8 minutes or until just tender. Step 4. Combine 1 cup water and Maggi recipe base in a small jug. Add sauce mixture to mince mixture and bring to the boil. Boil for …
From woolworths.com.au


10 BEST CHOW MEIN RECIPES | YUMMLY
2022-05-06 Spaghetti Squash Chow Mein DaileoPaleo. celery, sea salt, coconut amino, onion, garlic, spaghetti squash and 4 more. Chow Mein Sandwich!! - Fall River Chow Mein Sandwich The Wolfe Pit. chow mein noodles, hamburger buns, bean sprouts, corn starch and 8 more.
From yummly.com


SLOW COOKER BEEF CHOW MEIN - THE MAGICAL SLOW COOKER
2022-04-27 Step One – Whisk together the garlic, ginger root, soy sauce, brown sugar, oyster sauce, and chili paste. Step Two – Add the flank steak strips, carrots, and sliced onion into the crockpot along with the whisked sauce. Toss everything together until it is well coated. Cook on LOW for 4 hours.
From themagicalslowcooker.com


BEEF CHOW MEIN RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
2022-05-09 Beef chow mein. 1. Heat vegetable oil in wok; stir-fry beef, onion and garlic until beef is browned. 2. Add curry powder; stir-fry 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften. 3. Add chicken stock, oyster sauce, dark soy sauce, fresh egg noodles; stir-fry 2 minutes.
From womensweeklyfood.com.au


BEEF CHOW MEIN - VIKALINKA
2022-03-10 To the same pan add another tablespoon of oil, then add the chopped white part of the onions, garlic, and ginger, stir fry for about 30 seconds over medium heat.
From vikalinka.com


CHICKEN CHOW MEIN WITH BEST CHOW MEIN SAUCE ...
2020-03-17 This Homemade Chow Mein Recipe is simple to make and oh-so-satisfying, these stir-fried noodles are sure to become a part of your weeknight dinner rotation. More Quick Asian Recipes. Chicken Stir Fry with Rice Noodles – Make this amazing dinner in just 30 minutes! Chicken Stir Fry– so much better than takeout. Beef Stir Fry Recipe with 3 Ingredient Sauce– …
From natashaskitchen.com


BEEF LO MEIN RECIPE {RESTAURANT WORTHY!} – WELLPLATED.COM
In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove. In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes.
From wellplated.com


BEEF CHOW MEIN | THE COOK'S PANTRY
Heat oil in a wok until hot and then add onion for 1 minute before adding ginger and garlic, stirring constantly for another minute. Add mince in small batches and stirring until all is added and browned. Add cabbage, carrot, rice, stock, and stir through and allow to simmer until cabbage is soft and rice is rehydrated.
From thecookspantry.tv


BEEF CHOW MEIN | CHINA SICHUAN FOOD
2015-10-29 Heat up around 3 tablespoons of cooking oil until really hot over high fire. Fry garlic until aroma over medium fire and turn up the fire again and fry the beef for 30-50 seconds. Transfer the beef out and leave the oil.Add peppers and onion, fry until slightly soft. Place noodles and return beef strips. Add the stirring sauce and mix well.
From chinasichuanfood.com


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