Beef Chow Mein

300g ribeye steak, thinly sliced
300g dried egg noodles
1 red pepper, finely sliced
100g pak choi, sliced
100g gai lan (Chinese broccoli), sliced
100g bean sprouts
2 tablespoons vegetable oil
2 spring onions, sliced (for garnish)

The Marinade
1 tablespoon light soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
½ teaspoon sesame oil

To Finish
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil

PREPARATION

1. Thinly slice the ribeye and massage it with the light soy sauce, oyster sauce, sugar and sesame oil. Leave to marinate while preparing the remaining ingredients. Cook the egg noodles according to the packet instructions, then drain well and allow them to dry slightly.
2. Finely slice the red pepper and chop the pak choi and gai lan into bite-sized pieces.

COOKING

1. Heat a wok until smoking and add a little vegetable oil.
2. Stir-fry the pak choi, gai lan and red pepper for about 30 seconds, keeping them crisp.
3. Add the bean sprouts and cook for a further 10 seconds, then remove all the vegetables from the wok.
4. Return the wok to a high heat, add a little more oil and spread the noodles into the wok. Leave them undisturbed for a few seconds before turning to develop wok hei.
5. Continue tossing the noodles until warmed through and lightly charred in places, then remove from the wok.
6. Heat the wok again with the remaining oil and spread the marinated beef into a single layer.
7. Leave the beef to sear for 20–30 seconds, then gently separate the slices and cook until just done.
8. Return the noodles and vegetables to the wok with the beef.
9. Add the light soy sauce, dark soy sauce and sesame oil, tossing everything together until evenly coated and heated through.
10. Garnish with the sliced spring onions and serve immediately.

School of Wok Tips

• Allow the cooked noodles to dry slightly before stir-frying so they absorb the sauce instead of becoming soggy.
• Cook the vegetables separately to keep them vibrant and crisp.
• Leave the noodles and beef undisturbed briefly when they first hit the wok to develop authentic wok hei.
• Dark soy sauce is mainly used for colour, while light soy provides the seasoning.

FAQs

Can I use another cut of beef?
Yes, sirloin, rump or flank steak all work well, provided they're sliced thinly.

Why cook everything separately?
Cooking the vegetables, noodles and beef individually helps each ingredient develop the best texture before they're combined.

Can I use fresh egg noodles?
Absolutely. Fresh egg noodles work beautifully and only need heating through before being added to the stir-fry.