This is a quick and easy meal but make sure you have everything ready before beginning to cook. 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.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3/4 lb. round or rump steak, thinly sliced across the grain
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 8 fresh mushrooms, thinly sliced
- 1/2 lb. bean sprouts
- 3 scallions, sliced into 1″ pieces
- 1 bok choy, sliced into 1″ pieces
- 2 cup beef stock
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 2 cup noodles
- 2 tbsp. peanut oil
[/tab] [tab]Yield:4 servings
Nutritional information is not yet available.
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well. Set aside, and marinate for at least 1 hour.
Wash and slice the mushrooms, including stems. Soak, rinse, and drain the bean sprouts.
Cook noodles in boiling water according to pkg. directions. Drain well.
In a separate bowl, mix the cornstarch and beef stock together. Drain the beef, reserving the marinade.
Heat the peanut oil until it sizzles, then stir fry the beef for 4-5 mins. Add the cornstarch mixture, and mix well. Bring to a boil, and stir constantly.
Add all the vegetables, except the bean sprouts, and simmer for 3 mins. longer.
Add noodles, and bean sprouts, to wok, and mix well, until all is hot and bubbly. Beef Chow Mein is ready to serve.
- Serve warm.
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