© 2017 Ching He Huang. All rights reserved.

Beef & Broccoli Oyster Sauce Chow Mein

  1. Serves : 2 - 4
  2. Preparation time 15 Minutes
  3. Cooking time 4 Minutes
per serving

Cals


302.00

Protein (g)


20.90

Carbs (g)


35.80

Sugars (g)


4.40

Fat (g)


8.80

Sat Fat (g)


2.10

Fibre (g)


4.60

Sodium (mg)


1135.00

Source from

Ching He Huang Web Site

About the recipe

main courses

One of my favourite suppers.

Ingredients
  • Groundnut oil 1 tablespoon
  • Garlic 3 cloves, peeled and finely chopped
  • Ginger 1 knob, peeled and grated
  • Red cayenne chilli 1 fresh, sliced
  • Sirloin steak 1 free range or organic, excess fat trimmed off, slice into 1cm slices
  • Shaohsing rice wine 1 tablespoon dry sherry or
  • Tenderstem Broccoli 250g, sliced into 1 inch pieces on the angle
  • Dark soy sauce 2 tablespoons
  • Egg noodles 400g cooked
  • Bean sprouts 1 large handful
  • Low sodium light soy sauce 2 tablespoons
  • Oyster sauce 2 tablespoons

Steps

  • 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 a few seconds. Quickly add the beef and stir-fry together for a few seconds.
  • As the beef starts to brown, add the Shaosing rice wine and follow quickly with the broccoli. Stir-fry together for thirty 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 beansprouts. Toss together and season with light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.
Ingredients
  • Groundnut oil 1 tablespoon
  • Garlic 3 cloves, peeled and finely chopped
  • Ginger 1 knob, peeled and grated
  • Red cayenne chilli 1 fresh, sliced
  • Sirloin steak 1 free range or organic, excess fat trimmed off, slice into 1cm slices
  • Shaohsing rice wine 1 tablespoon dry sherry or
  • Tenderstem Broccoli 250g, sliced into 1 inch pieces on the angle
  • Dark soy sauce 2 tablespoons
  • Egg noodles 400g cooked
  • Bean sprouts 1 large handful
  • Low sodium light soy sauce 2 tablespoons
  • Oyster sauce 2 tablespoons