Beef Chow Mein Stir Fry with Vegetables
Beef Chow Mein Stir Fry with Vegetables
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- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g sirloin steak, thinly sliced
- 1 carrot, peeled and thinly sliced
- 50g mangetout
- 50g green cabbage, thinly sliced
- 50g beansprouts
- 250g fresh egg noodles
Garnishes:
- 2 spring onions, thinly sliced
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the steak and fry for a minute or so until browned. Then add the carrot and mangetout.
- Cook for 2-3 minutes, then add the cabbage and beansprouts to cook for a few minutes. Pour in the stir fry sauce from the packet, add in the fresh egg noodles and give everything a good stir, so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then serve with sliced spring onions scattered over the top.
- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g sirloin steak, thinly sliced
- 1 carrot, peeled and thinly sliced
- 50g mangetout
- 50g green cabbage, thinly sliced
- 50g beansprouts
- 250g fresh egg noodles
Garnishes:
- 2 spring onions, thinly sliced
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the steak and fry for a minute or so until browned. Then add the carrot and mangetout.
- Cook for 2-3 minutes, then add the cabbage and beansprouts to cook for a few minutes. Pour in the stir fry sauce from the packet, add in the fresh egg noodles and give everything a good stir, so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then serve with sliced spring onions scattered over the top.
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Stir fry this slurp-worthy Cantonese-Style Chow Mein sauce with your choice of meat or vegetables to fulfil all your noodle desires with immense flavour, ready in mere minutes. Maximum flavour with minimal effort.
Stir fries are the perfect introduction to Asian cooking. ‘Wok hei’ - which roughly translates to ‘breath of the wok’- encapsulates the magic art of the stir fry. The technique of stir frying originated in China, specifically in the Cantonese region. Chow Mein has become a staple Chinese dish in many countries across the world and has garnered popularity worldwide as a culinary favourite. Borne out of its versatility, are the many different iterations of Chow Mein. In our Stir Fry Sauce, we draw inspiration from the original, classic Cantonese Chow Mein. Simply fry, coat, sizzle, and serve for a delicious, restaurant quality stir fry in minutes.
