Beef and black bean chow mein recipe

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

Whisk together the soy sauce, cornflour and sugar in a small mixing bowl until smooth.

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.

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.

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 and view the full Food safety at home video.

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  • 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
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  • Energy 1970kj 469kcal 23%
  • Fat 16.2g 23%
  • Saturates 4.3g 22%
  • Sugars 7.8g 9%
  • Salt 3.5g 15%

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

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