Good afternoon here me will give you a recipe beef chow mein which is delicious The way making it is very not too difficult. You just need to be careful to get results from beef chow mein which has aroma and taste that can evoke our tastes.

So that the result of beef chow mein, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare beef chow mein delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required for make

1. Prepare 8 oz fresh thin chinese egg noodles ( also called hong kong noodles; not wonton noidles)
2. Take 1-1/2 piece flank steak
3. Prepare 1/4 teaspoon sugar
4. Use 1/4 teaspoon asian sesame oil
5. Take 2 tablespoons soy sauce
6. Prepare 2 tablespoons chinese rice wine (preferably Shaoxing) or medium dry sherry
7. Take 2 tablespoons oyster sauce
8. Prepare 2 tablespoons cornstarch
9. Take 1/4 teaspoons white pepper
10. Take 1/2 cup reduced-sodium chicken broth
11. Prepare 1/2 cup plus 2 tablespoons peanut or vegitable oil
12. Use 1 teaspoon finely chopped peeled fresh ginger
13. Use 1 teaspoon finely chopped garlic
14. Prepare 3 scallions cut into 2-1/2 inch pieces (1 cup)
15. Prepare 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2-1/2 cups)
16. Use 6 oz choy sum, cut into 2-1/2 inch pieces (2-1/2 cups) or 1-inch wide broccoli florets
17. Prepare special equipment: a well seasoned 14 inch wok (preferably flat-bottomed)

Follow with the onion and hard vegetables. Then add the noodles and pour the sauce in. In this quick dish, Asian-style vegetables and tender cuts of beef come together in a delicately seasoned sauce. Made with no artificial flavors or colors, this flavorful meal is best served over rice or with La Choy Chow Mein Noodles.

How to make:process Beef Chow Mein:

1. Bring 8 cups unsalted water to a boil in a 6 to 8 quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
2. Cut steak with the grain into 1-1/2 to 2 inch wide strips. Cut each strip across the grain into 1/4 inch thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.
3. Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
4. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9 inch cake. Cook until the underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until the other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper towel lined plate to drain excess oil. Discard any oil. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
5. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, pour 1 tablespoon of peanut oil down side of the wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir fry untill meat is just browned on all sides but srill pink in the center, about 1 minute, transfer meat and any juices to a plate.
6. Add 1 tablespoon of oil to wok over high heat. When the oil just begins to smoke, add ginger and garlic and stir fry 5 seconds, then add scallions and stir fry 30 seconds. Add mushrooms and stir fry until softened, about 3 minutes. Add choy sum and stir fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp tender). Stir broth mixture, then pour into wok and stir fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
7. Done and ready to serve!

See ingredients, nutrition, and other product information here Buy Now Tell your friends: Chinese Takeaway Style Beef Noodles. I'm rather fond of a good noodle stir fry and chow mein is a long time favourite of mine. This beef chow mein joins the likes of chicken chow mein, a vegetarian mushroom chow mein and even a hoisin duck chow mein!. At it's heart a chow mein is a noodle stir fry with egg noodles at its heart and a sauce rich with soy sauce and oyster sauce. Cooked chow mein noodles are mixed in with a sauce made of beef broth, soy sauce, sugar, and sesame oil.

me, the simple preparation of Beef Chow Mein above can help you prepare food that are delicious for family/friends Congratulations enjoy