Beef and shiitake chow mein
Toss together flash-fried sirloin strips, crunchy veg and ginger with a quick oyster and soy sauce dressing for a true taste of China.
Ingredients
- 400g/14oz sirloin steak, fat removed
- 1 tbsp cornflour
- generous pinch ground white pepper
- 1 tbsp oyster sauce
- 125ml/4fl oz sunflower oil or vegetable oil, plus 1 tbsp
- 250g/9oz dried egg noodles (4 nests)
- 150²µ/5½´Ç³ú beansprouts
- 3 spring onions, trimmed and shredded lengthways
- 100²µ/3½´Ç³ú mangetout
- 100²µ/3½´Ç³ú shiitake mushrooms, sliced
- 3 garlic cloves, chopped
- 15g/½oz fresh root ginger, peeled and grated or finely chopped
For the sauce
- ½ tsp sugar
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- pinch ground white pepper
- 2 spring onions, finely sliced on the diagonal (to serve)
Method
Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil.
In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside.
Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm.
Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken.
Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions.
