Jump on the ‘fake-away’ trend (‘takeaway’ style food made at home) with this healthy chow mein recipe from chef Ching He Huang, made with tasty beef and broccoli, especially for Chinese New Year. Vegetarian? Substitute baked firm tofu instead of beef.
Ching He Huang says: ‘This is one of my favourite suppers to make for Chinese New Year. Noodles symbolise longevity, while traditionally oysters symbolise prosperity.’
Serves 2
1 tbsp groundnut oil
3 garlic cloves, 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 tbsp Shaosing rice wine or dry sherry
250g tenderstem broccoli, sliced into 1 inch pieces on the angle
2 tbsp dark soy sauce
400g cooked egg noodles
1 large handful of beansprouts
2 tbsp low sodium light soy sauce
2 tbsp oyster sauce
1 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.
2 As the beef starts to brown, add the Shaosing rice wine and follow quickly with the broccoli. Stir-fry together for 30 seconds, then add the dark soy sauce and toss well.
3 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.
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