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Beef chow mein – great mince/ground beef recipe!

15 mins Cook
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Copy of NomNom Recipes 1 6

Here’s a high-quality red meat mince recipe for you that’s quick to make, low-cost, and full of hidden vegetables so it’s a complete meal – beef Chow Mein! It’s the pork version of everybody’s favored chicken Chow Mein, made with the convenience of floor beef.

chow mein
nomnomwow.com Beef chow mein – great mince/ground beef recipe!

Beef chow mein

Right here’s something new to try with that packet of beef mince you throw into your buying cart each week! The beef is stir-fried with chow mein sauce until it’s fantastically caramelized then tossed in a tangle of noodles and greens.

A neat trick in nowadays’s recipe is to scramble up an egg with the beef. It makes the red meat bits stick with the noodles better, with the brought bonus of upping the protein.
some other bonus: chow mein has a large quantity of noodle-formed greens hidden within the noodles. A carrot, 2 heaped cups of cabbage, and a heaped cup of bean sprouts. That’s an excellent veg serving for a meal!

What you need

Here’s what you need to make this:

NOODLES & ADD-INS

  • Noodles – Chow mein noodles are a form of dry and crinkly, in place of oily and directly like Hokkien noodles, and lo mein noodles. however, this dish can certainly be made with any noodles – or even spaghetti (sure virtually, who’s going to understand once tossed in chow mein sauce??). Use the identical weight.
  • Garlic – rarely do Asian stir-fries occur without garlic, and this one isn’t an exception!
  • pork mince – That’s ground beef to people. Any fat % is satisfactory right here even though lean red meat gained’t caramelize quite as nicely.
  • different proteins – any other mince will work simply satisfactorily here. bird, red meat, turkey, even lamb! even though bear in thoughts the sauce is quite excessively flavored to shape the beefy flavor of red meat, you won’t flavor the flavor of white meats thru the sauce.
  • Egg – We use this to scramble into the pork. A neat trick to make the pork stick with the noodles higher with the bonus of a loose protein raise!
  • green cabbage – Or Chinese language cabbage. Finely sliced so it disappears into the tangle of noodles.
  • Bean sprouts are – a terrific grab-and-throw-in vegetable alternative! garage TIP: keep bean sprouts in water in a hermetic box. change the water every couple of days. this will increase the shelf lifestyles of beansprouts 3x.
  • Carrot – cut into skinny batons. extra noodle-shaped veggies so it all jumbles up together!
  • inexperienced onion – We use 3 complete stems right here. they are the onion on this dish, in addition to a few fresh green colorations.

CHOW MEIN SAUCE

The combination of sauces used in Chow Mein is common in Chinese dishes.

  • Soy sauces – We’re using both light and dark soy sauce in this recipe. What’s the difference? dark soy stains the noodles a lovable heat mahogany color in addition to including soy flavor. light soy sauce gives the salt without overwhelming it with soy flavor and does not stain the rice.
  • Substitutions -you could use the most effective mild soy sauce or just an all-motive soy sauce (ie bottle simply labeled “soy sauce” without “light” or “dark” in front of it) as opposed to darkish soy sauce. but you can not use the best darkish soy sauce as the flavor is too robust! more on exceptional styles of soy sauces right here.
  • Oyster sauce – A load of flavor, multi-function sauce! It’s sweet and savory and provides a neat flavor shortcut in dishes. Makes a normal appearance in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper pork to preferred Soy Noodles. And Steamed Asian greens with Oyster Sauce!
  • Vegetarian oyster sauce is available these days, at Asian shops and some massive grocery shops (Australia – there’s Ayam vegetarian oyster sauce at Woolies). In any other case, hoisin is a great opportunity. barely special flavor profile (hint of Chinese language five spice) but similar savory / sweetness.
  • chinese cooking wine (Shaoxing wine) is a crucial aspect of making simply “eating place tasting” Chinese dishes. without it, the dish may be lacking something. alternative with Mirin, cooking sake, or dry sherry.
  • Nonalcoholic sub – sub each the cooking wine and water with low sodium chook broth/stock.
  • Cornflour/cornstarch (neglected of the image – oops!) – For thickening the sauce so it clings to the noodles. It also makes the sauce adorable and glossy.
  • White pepper and sugar – For seasoning.

How to make Beef Chow Mein

Be sure to cook dinner the pork nicely when you upload the sauce to get it surely properly caramelized, for a loose flavor enhance!

1. SAUCE & THICKENER

  • Sauce – blend the soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper in a small bowl. We’re going to use some to flavor the red meat, then we will blend the relaxation with the sauce thickener (subsequent step) to make the noodle sauce.
  • Sauce thickener (cornflour slurry) – mix the cornflour/cornstarch and water in a separate small bowl. that is what thickens the sauce so it coats the noodles, as well as making them vibrant and glossy.

2. Making the stir fried noodles

  • prepare the noodles consistent with the packet directions then drain. I typically get the water boiling even as I’m prepping the greens then prepare dinner the noodles when I start cooking. The chow mein noodles I am getting simply call for soaking in warm water for 3 minutes. a few brands need to be boiled.
  • Caramelise red meat – use a massive non-stick pan, prepare dinner the garlic first to flavor the oil. Then cook the beef, breaking it up as you move, till you can now not see uncooked beef.
  • Then upload the white part of the green onions and 1-half tablespoon of the Sauce. We add the white part of the inexperienced onions first because it takes longer than the green element. cook for some other 2 mins to get the red meat nicely caramelized.
    end sauce – in the meantime, mix the cornflour slurry into the ultimate sauce.
  • Scramble egg – add the egg into the pan then mix it with the beef, it’ll type of scramble into the aggregate. that is what makes pork persist with the noodles better!
  • keep cooking! – whilst the egg is often cooked, add the carrot and cabbage. prepare dinner for 1 minute till the cabbage begins to wilt.

Sauce & noodles – supply the sauce with a brief mix. upload the bean sprouts, noodles, and sauce into the pan. Toss properly for 1 minute or till sauce is dispersed thru the noodles. upload the green part of green onions. Toss for some other 1 minute, then serve!
So there you pass! Stir-fried noodles for dinner, fantastically low effort and short to make. first-rate way to get a noodle fix, very low-cost, and exceptionally versatile – switch out the vegetables and proteins with what you’ve got or what you adore.

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Beef chow mein – great mince/ground beef recipe!

Beef chow mein – great mince/ground beef recipe!

maimoona
Here’s a high-quality red meat mince recipe for you that’s quick to make, low-cost, and full of hidden vegetables so it’s a complete meal – beef Chow Mein! It’s the pork version of everybody’s favored chicken Chow Mein, made with the convenience of floor beef.
prep time
10 mins
cooking time
15 mins
servings
2
total time
25 mins

Equipment

Ingredients

  • CHOW MEIN:

  • 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)

  • 1 1/2 tbsp canola oil

  • 2 garlic cloves , finely minced

  • 200g/ 7 oz beef mince / ground beef (any fat %)

  • 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated

  • 1 egg

  • 2 cups green cabbage , finely sliced (or Chinese cabbage)

  • 1 carrot , peeled, cut into thin batons

  • 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)

  • CHOW MEIN SAUCE:

  • 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)

  • 1 1/2 tsp dark soy sauce (Note 2)

  • 1 1/2 tbsp oyster sauce (Note 3)

  • 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)

  • 1 1/2 tsp white sugar

  • Pinch white pepper

  • SAUCE THICKENER:

  • 1 1/2 tsp cornflour / cornstarch

  • 3 tbsp water

Instructions

1
Sauce – blend elements in a small bowl then set apart. some are used to flavor the pork, then the rest for the noodles.
2
Sauce thickener (cornflour slurry) – mix the cornflour/cornstarch and water in a separate small bowl.
3
prepare noodles in step with packet instructions then drain.
4
cook pork – warm the oil in a large non-stick pan over excessive heat. cook garlic for 10 seconds, then upload the red meat and cook dinner until you may not see purple. add 1 1/2 tablespoons of the Sauce and the white part of the green onions. cook for every other 2 mins to get the beef properly caramelized.
5
finish sauce – mix the cornflour slurry into the remaining sauce.
6
Egg – upload the egg into the pan then blend it with the pork, it's going to form of scramble. The egg makes the red meat stick to the noodles higher!
7
Cabbage & carrot – while the egg is in the main cooked, upload the carrot and cabbage. prepare dinner for 1 minute till cabbage starts offevolved to wilt.
8
Sauce & noodles – deliver the sauce a short blend. upload the bean sprouts, noodles, and sauce into the pan. Toss properly for 1 minute or until the sauce is dispersed via the noodles. add the green part of the green onions. Toss for any other 1 minute.
9
Serve – Divide between bowls and serve!

Notes

Noodles – Chow mein noodles are kind of dry and crinkly, instead of oily and immediately like Hokkien noodles, and lo mein noodles. however, this dish can truly be made with any noodles – or even spaghetti (yes honestly, who’s going to recognize once tossed in chow mein sauce??). Use the same weight. Soy sauce – light soy sauce and all-purpose soy sauce add salt however doesn’t add a good deal of soy flavor or coloration. The darkish soy sauce stains the noodles a brown shade and adds soy flavor. It’s intense so you don’t need lots! Oyster sauce – candy and savory, provides a depth of flavor to an otherwise simple sauce. Sub with vegetarian oyster sauce (to be had in a few huge grocery shops and Asian stores these days) or Hoisin (exclusive flavor with a hint of 5 spice but comparable savouriness and sauce thickness). four. Chinese cooking wine (“Shaoxing wine”) is a vital component for making sincerely “eating place trendy” Asian noodles. replacement with Mirin, cooking sake, or dry sherry. Nonalcoholic sub – sub both the cooking wine AND water with low sodium fowl broth/inventory. hold beansprouts submerged in water in an airtight box in the refrigerator. change the water every couple of days. this may enlarge the shelf existence 3x. also, right here in Australia, bean sprouts at Asian shops are much higher exceptional than ordinary grocery shops! Leftovers will maintain for 3 to four days inside the fridge. Will freeze high-quality however now not the best – noodles get a little soft. nutrients consistent with serving. Serves 2 very generously – more like 2 1/2 servings
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