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Beef chow mein

 
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Beef chow mein

Serving size: Serves 4
Cuisine type: Asian, Chinese
Cooking time: Less than 60 minutes
Special options: Nut free
Course: Main
Favourite flavours: Beef

INGREDIENTS

1 tablespoon vegetable oil
500g beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g button mushrooms, sliced thinly
1 cup (250ml) chicken stock
1/3 cup (80ml) oyster sauce
2 tablespoons dark soy sauce
440g fresh thin egg noodles
½ cup (60g) frozen peas
½ small wombok (350g), shredded coarsely
METHOD

Heat oil in wok; stir-fry beef, onion and garlic until beef is browned.

Add curry powder; stir-fry about 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.

Add stock, sauces and noodles; stir-fry 2 minutes. Add peas and wombok; stir-fry until wombok just wilts.

Photographer: John Paul Urizar. Stylist: Michaela Le Compte.

These recipes are from The Australian Women's Weekly cookbook,
Noodles & Stir-fries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at www.acpbooks.com.au
 
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