This oyster sauce beef and Tenderstem chow mein recipe was created by international TV chef and cookery author Ching-He Huang. For those wanting to cut down on carbs, use courgetti instead of egg noodles. And substitute the beef with Baked Firm tofu if you’re going meat free.
Ingredients (serves 4)
1 tbsp groundnut oil
3 cloves of garlic, peeled and finely chopped
1 knob of ginger, peeled and grated
1 fresh red cayenne chilli, sliced
1 free-range or organic sirloin steak, excess fat trimmed off, slice into 1cm slices
1 tbsp Shaoxing rice wine or dry sherry
250g Tenderstem, sliced into 1in pieces on the angle
2 tsp dark soy sauce
400g cooked egg noodles
1 large handful bean sprouts
2 tbsp low-sodium light soy sauce
1 tbsp oyster sauce
For the garnish
1 spring onion, top and tailed, finely sliced on diagonal
Method
Heat 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 in the garlic, ginger and chilli and stir-fry for a few seconds. Quickly add the beef and stir-fry together for a further few 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.
Add in the egg noodles and give it a good mix, then add in the bean sprouts. Toss together and season with low-sodium light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.
