Beef Chow Mein

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Beef Chow Mein

Ingredients

• 1 package (10 to 11 ounces) frozen lightly seasoned Asian Medley veggies
• 1/2 pound (8 ounces) flank steak, thinly sliced against the grain
• 3/4 teaspoon baking soda
• 2 cups green cabbage cut in small shreds
• 1 and 1/2 teaspoons garlic cloves, minced (~2 large cloves)
• 2 teaspoons fresh ginger, minced (~1 inch piece)
• 1/4 cup green onions ~3 onions
• 1 and 1/2 tablespoons vegetable oil
• 1 package (6 ounces) chow mein noodles (I use WEL-pak)
• 1/2 tablespoon cornstarch
• 1 and 1/2 tablespoons lite soy sauce
• 1 and 1/2 tablespoons oyster sauce
• 1/3 cup beef stock (beef broth works)
• 1 tablespoon brown sugar, lightly measured, do not pack!
• 1/2 teaspoon toasted (or plain) sesame oil
• Freshly cracked pepper
• Optional: toasted sesame seeds

Instructions

1. BEEF PREP: thinly slice the beef (1/4th inch thick) against the grain. Slice long strips into 2-3 smaller pieces. Place in a small bowl and toss with baking soda. Place in the fridge, covered, for 15 minutes. This will make the beef super tender! After 15 minutes, place beef in a fine mesh sieve and rinse thoroughly. (This step is optional; you can simply slice the beef and use like that.) Place in a bowl and add 1 and 1/2 tablespoons of the sauce (step 3). Cover and marinate for 15 minutes to an hour. Pat with a paper towel and it's ready for this recipe!
2. VEGGIE PREP: prepare the ingredients because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green part for later.
3. SAUCE PREP: in a small bowl add the cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the oyster sauce, beef stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.
4. NOODLES: follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
5. COOK: Add the frozen veggies (unthawed and don't add liquid) to a large nonstick skillet. Put the heat on high and, stirring frequently, cook until mostly thawed, about 5 minutes (add vegetable oil IF sticking/needed). Transfer to a plate. Add 1 and 1/2 tablespoons vegetable oil to the same skillet and keep over high heat. Add the white roots of the onion for a minute or two and then add in the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 10-20 seconds. Add the beef (patted dry from the marinade) and stir constantly for about 1 minute or until both sides are lightly browned (but not cooked through).
6. COOK CONT.: Add the cabbage right on top. Stir near constantly until cabbage is wilted, about 1-2 minutes. Add back in the vegetables that were set aside. Add in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute. Add in the thinly sliced tops of the green onions.
7. Enjoy immediately with toasted sesame seeds if desired.

This article and recipe adapted from this site

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