Beef and black bean chow mein

Beef and black bean chow mein recipe

226 ratings

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  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 469 calories / serving


  • 40ml groundnut oil
  • 300g beef rump steak, cut into thin strips
  • 1tsp cornflour
  • 2tbsp light soy sauce
  • 1tsp caster sugar
  • 250g egg noodles
  • 3 spring onions, sliced
  • 1 onion, chopped
  • 100g Tesco black stir fry sauce
  • a few drops of sesame oil, to drizzle

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    4g 22%
  • Sugars

    8g 9%
  • Salt

    3.5g 15%

of the reference intake
Carbohydrate 52.8g Protein 25.5g Fibre 2.2g


  1. Whisk together the soy sauce, cornflour and sugar in a small mixing bowl until smooth.
  2. Place the beef in a large mixing bowl and coat with the marinade, mixing well with your hands to coat evenly. As the meat is marinating blanche the egg noodles in a large saucepan of boiling, salted water for 3-4 minutes until softened. Drain and refresh in cold water, setting to one side until later.
  3. Heat the groundnut oil in a large wok over a moderate heat until hot. Stir-fry the onion and spring onion, then add the marinated beef. Cook for 2-3 minutes, stirring all the time. Drain the the noodles really well, then add to the wok and stir-fry for a further 1-2 minutes with the black stir fry sauce until they have been warmed through.
  4. Divide the chow mein between 4 serving bowls, then drizzle a little sesame oil over each. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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