Oyster Sauce Beef & Tenderstem® Chow Mein
Tenderstem® has teamed up with international TV chef and cookery author Ching He Huang to create a delicious dish for Chinese New Year.
Noodles symbolize longevity at Chinese New Year so this is the perfect dish. Traditional oysters are also eaten at Chinese New Year because they symbolize prosperity – a highly prized seafood so the “oyster sauce” makes a great symbolic addition here.
For those wanting to cut down on carbs, use courgetti instead of egg noodles.
Substitute Baked Firm tofu instead of the beef if you are veganuary.
15 minutes preparation
3 minutes cooking
Serves 4 to share with other dishes
For the noodles
- 1 tablespoon groundnut oil
- 3 cloves of garlic, peeled and finely chopped
- 1 knob of ginger, peeled and grated
- 1 fresh red cayenne chilli, sliced
- 1 free range or organic sirloin steak, excess fat trimmed off, slice into 1cm slices
- 1 tablespoon Shaosing rice wine or dry sherry
- 250g Tenderstem®, sliced into 1 inch pieces on the angle
- 2 teaspoons dark soy sauce
- 400g cooked egg noodles
- 1 large handful of beansprouts
- 2 tablespoons low sodium light soy sauce
- 1 tablespoon oyster sauce
For the garnish
- 1 spring onion, top and tailed, finely sliced on diagonal
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 Tenderstem®. 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 low sodium light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.