Beef chow mein
Souped Up Recipes · ♥ 5.6K likes · 186.3K views · 4 min video
Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g beef tenderloin
- 1 tsp Chinese cooking wine
- 1 tsp cornstarch
- 1 tsp light soy sauce
- ¼ tsp black pepper
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- ½ tsp five spice
- 300 g handful noodles
- 2 tbsp minced garlic
- 1 tbsp ginger
- 2 oz carrot
- 3 oz cabbage
- 1 tbsp vegetable oil
- 3 tbsp oil
- salt
- baking soda
Slice the beef thin; marinate with Chinese cooking wine, cornstarch, light soy sauce, black pepper, salt and a pinch of baking soda to tenderize. A tougher cut needs more and a longer marinade.
- salt
- ½ cup water
Mix the sauce: hoisin, soy sauce, dark soy sauce, five spice, a pinch of salt and half a cup of water.
- baby bok choy
- 3 oz bean sprout
Use pre-cooked noodles, or pre-cook raw noodles until half done. Mince garlic and ginger; cut carrot and cabbage into thin shreds and baby bok choy into small pieces.
Heat the wok, add vegetable oil and the beef; cook on high heat just 2 minutes and set aside.
Searing the beef fast in the wok
Add more oil, the garlic and ginger; stir until fragrant. Add all vegetables except the bean sprouts and stir fry 2 minutes.
Lower to medium; add the noodles and sauce and mix evenly. When the sauce is almost gone, add the bean sprouts and mix; do not overcook them or they lose their crunch.