Beef and broccoli chow mein with oyster sauce

18 October 2017 by
First published: 14 May 2017

Beef and broccoli chow mein with oyster sauce

Tenderstem broccoli is a hybrid of Chinese kale and broccoli, and pairs exceptionally well with the Asian flavours in this beef and broccoli chow mein with oyster sauce. If you’re looking for a veggie or vegan version, substitute the beef for baked firm tofu.

Ingredients (serves 4, to share with other dishes)

1 tbsp groundnut oil

3 cloves of garlic, peeled and finely chopped

1 knob of ginger, peeled and grated

A fresh red cayenne chilli, sliced

1 free range or organic sirloin steak, excess fat trimmed off, sliced into 1cm slices

1 tbsp shaoxing rice wine or dry sherry

250g Tenderstem broccoli, sliced into 2cm pieces on an angle

2 tsp dark soy sauce

400g cooked egg noodles

1 large handful of beansprouts

2 tbsp low-sodium light soy sauce

1 tbsp oyster sauce

1 spring onion, finely sliced diagonally, to garnish

Method

Place a wok over high heat. When the wok is smoking, add the groundnut oil. Give the oil a swirl in the wok and then quickly add the garlic, ginger and chilli and stir-fry for a few seconds. Quickly add the beef and stir-fry for a few more seconds.

As the beef starts to brown, add the shaoxing rice wine and follow quickly with the Tenderstem. Stir-fry together for 30 seconds and then add the dark soy sauce and toss well.

Finally add the egg noodles and give everything a good mix, then add in the beansprouts. Toss together and season with the soy sauce and oyster sauce. Allow to cook, tossing and stirring for up to a minute, then serve immediately.

Tenderstem has teamed up with international TV chef and cookery author Ching He Huang to create a delicious Chinese-inspired recipe that brings the fusion of Tenderstem’s heritage to life.

For more recipes please visit tenderstem.co.uk.

For more…

Check out these recipes for pork, ginger and Pink Lady dumplings and delicious hangover spicy rice.

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Beef and broccoli chow mein with oyster sauce
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