Beef Chow Mein

• 250g rib-eye steak
• 300g egg noodles
• ½ red pepper
• 1 pak choi
• 2 stalks kai lan
• 75g bean sprouts, picked and washed
• 2 Spring onions

Beef marinade:

• 1 tbsp Amoy light soy sauce
• ½  tsp Amoy sesame oil
• ½ tsp sugar
• ½ tbsp oyster sauce 

Chow Mein:

• 1 tbsp Amoy light soy
• 1 tbsp Amoy dark soy
• 1 tsp Amoy sesame oil

Bring a pot of water to the boil, soak the egg noodles in hot water for 3-5 minutes or until softened and separated. Once the noodles have separated, remove from the pot and allow to dry (place on a clean tea towel or cooling rack).

 Slice the beef and marinate in light soy sauce, sesame oil, sugar and oyster sauce.

Slice the kai lan, pak choi, and red pepper into strips.

 Finely slice the spring onions and place in a small prep bowl.

Heat 1 tbsp vegetable oil in a wok to high heat.

Add kai lan, pak choi, red pepper and stir-fry for 1 minute. 

Add the bean sprouts and stir-fry for a further 30 seconds. Remove all vegetables from wok, then heat wok to high heat again. 

Add oil to wok, then the noodles and stir-fry for 1 minute until noodles are hot and lightly charred. Remove noodles from wok and set aside.

Heat wok again to high heat, add dash of oil and sliced beef. Allow to brown and caramelise before turning slices of beef over. Cook until just done, then add noodles and vegetables back into wok. Add the light and dark soy, and sesame oil, then stir-fry until noodles are mixed with all ingredients and are a rich mahogany brown colour.

Add the spring onion and serve.