John Torode's super speedy beef chow mein
With Brits eating 50% more takeaways than ever - John's in the kitchen showing us how to recreate the ultimate fakeaway at home with his super speedy beef chow mein. Tender strips of beef and tasty noodles will be wok to plate in just ten minutes - what's not to love?
Beef chow mein
Serves 4
Ingredients
400g flank steak, thinly sliced2 tbsp soy sauce1 tsp baking soda400g chow mein noodles (thick egg noodles)2 tbsp vegetable oil2 garlic cloves, finely chopped/grated4 tsp ginger, grated 4 tsp sesame oil2 carrots, julienned4 spring onions, sliced, green and white parts separate200ml chicken broth (stock cube)2 handfuls Chinese cabbage or bak choy, thinly sliced200g bean sprouts2 tbsp soy sauce
To serve:Toasted sesame seeds Handful of prawn crackers (fried in 100ml vegetable oil)
Method
1. Place the thin strips of flank steak into a bowl, and add tablespoon of soy sauce and baking soda. Mix to combine and set aside to marinate for 10 minutes.
2. Bring a pot of water to the boil, and add the noodles. Cook according to packet instructions, drain (reserving the water for wok-frying the noodles), and add a little oil. Set aside.
3. Heat a wok and add the vegetable oil. Once the oil is smoking, add the marinated beef, and fry for 5 minutes.
4. Add half the ginger and garlic, mix well, and cook for another minute. Add 2 tsp sesame oil, then remove the beef mix from the wok.
5. Add the carrots, the rest of the ginger and garlic, and the whites of the spring onions to the wok, with a little of the reserved water. Stir well, coating in the cooking residue. Pour in the chicken broth and cabbage.
6. Add the noodles to the wok, with 2 more tsp sesame oil, and stir together. Mix in the soy and cook for two minutes, and add the greens of the spring onions and bean sprouts last.
7. Transfer the noodles and veg to a plate, top with the beef strips, sprinkle over some toasted sesame seeds, and serve with prawn crackers.