We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

ThaiChinese beefandblackbeanchowmein He

Beef and black bean chow mein recipe

226 ratings

See method

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

Ingredients

  • 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

    1970kj
    469kcal     23%

  • 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

Method

  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.

You may also like

Be the first to comment

blog comments powered by Disqus