Beef Chow Mein
Use as much or as little beef and vegetables as you'd like.
Ingredients
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115g sliced beef
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3 Shanghai pak choi, cut into 2-inch pieces
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1 bell pepper, sliced
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1 onion, sliced
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1 carrot, julienned
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1 cup oyster mushrooms, or any other mushrooms of your choice
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3 cloves garlic, minced
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2 tbsp LKK oyster sauce/black bean/hoisin or kecap manis
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1 tbsp PR light soy sauce
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1 tbsp corn starch
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1 tsp Squid fish sauce
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1/2 tsp sugar
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1/2 tsp ground black pepper
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2 bundles of fresh egg noodles
Recipe taken and adapted from:
http://wanderingchopsticks.blogspot.com/2008/07/mi-xao-don-thit-bo-vietnamese-crispy.html
Method
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Marinate the beef with the garlic,
oyster sauce, soy sauce, corn starch,
fish sauce, ground black pepper and
sugar. Mix thoroughly and set aside.
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Then dice and slice your choice of
vegetables and set aside.
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Lightly separate the noodles.
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Drizzle an even layer of oil to coat the
bottom of a frying pan. Turn the heat to medium-high and when the oil is hot, quickly layer the noodles evenly on the pan.
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The noodles should stick together and be easy to flip when they turn golden.
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When the noodles are completely golden on both sides, set aside to drain.
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In a large saucepan or wok on high heat, drizzle a bit of oil and saute the onion slices.
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When the onions have softened, add the beef, reserving the marinade. Saute the mixture until the beef looks slightly charred, then add in the marinade. Add about 1/2 cup to 1 cup of water into the empty bowl so you get the last of the marinade, and add that to the pan as well. The corn starch will start thickening the beef mixture into a gravy.
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Add the mushrooms, carrot, and bell pepper and saute again.
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The mixture should start softening and thickening. Add the pak choi near the end so they don't get overcooked.
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Place the crispy chow mein onto a deep plate that can handle extra gravy. Pour the beef and vegetable mixture over the noodles, drizzling the gravy all over.