Wagyu Mince Chow Mein

Beef
Written By Sioned Pritchard

The mince version of everybody's favourite Chicken Chow Mein – great way to cook up ground beef with noodles. Economical and with plenty of hidden vegetables so it's a complete dinner!

Scrambling up an egg with the beef is a great trick to make the beef cling to the noodles better.

INGREDIENTS (serves 2)

CHOW MEIN

200g Chow Mein noodles , or other thin yellow egg noodles (I tend to use Udon but you can even use spaghetti !)

1.5 tbsp Veg oil

2 garlic cloves , finely minced

200g Wagyu beef mince

3 Spring onion stems , cut into 5cm/2″ lengths, white and green parts separated

1 egg

150 g green cabbage /Chinese cabbage / Cavolo Nero , finely sliced. (whatever green veg that needs using (par cooked) e.g broccoli/green beans etc)

1 carrot , peeled, cut into thin batons

75 g heaped cups bean sprouts

CHOW MEIN SAUCE

1.5 tbsp light soy sauce

1.5 tsp dark soy sauce (This gives the noodles that signature dark colour)

1.5 tbsp oyster sauce (or hoisin if that’s what you have)

1.5 tbsp Shaoxing Cooking Wine (or sub with dry Sherry )

1.5 tsp white sugar

Pinch white pepper

SAUCE THICKENER

1.5 tsp cornflour

3 tbsp water

Instructions

  • Sauce – Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.

  • Sauce thickener (cornflour slurry) – Mix the cornflour and water in a separate small bowl.

  • Prepare noodles per packet directions then drain.

  • Cook beef – Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 to 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.

  • Finish sauce – Mix the cornflour slurry into the remaining sauce.

  • Egg – Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!

  • Cabbage & carrot – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.

  • Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.

  • Serve – Divide between bowls and serve! Sprinkle with sesame seeds and sliced chillies (optional)

adapted from recipe tin eats

Sioned Pritchard
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