This classic Chinese noodle dish can be made any night of the week! These thin chow mein noodles are tossed with beef, cabbage, carrots and a simple sauce that brings a nice umani flavour!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
- 400 g flank steak, thinly sliced
- 1/4 cup plus 1 tablespoon soy sauce
- 1 teaspoon baking soda
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 2 cups napa cabbage, thinly sliced
- 2 cups carrots, julienned
- 400 g chow mein noodles
- Water, for boiling
- 1 cup chicken broth
- 2 scallions, roughly chopped
- 2 tablespoons sesame oil
Begin by preparing the beef. Slice the flank steak into thin strips and place in a bowl. Add 1 tablespoon of soy sauce and baking soda and mix to combine. Set aside to marinate for 15 minutes.
Next, boil a pot of water. Once boiling, add the noodles and cook for 2-3 minutes. Drain the noodles and set aside.
Add the oil to the pan and fry the beef over high heat for 2-3 minutes per side, until the beef is almost fully cooked. Set the beef aside on a plate for now. It will finish cooking once it is added back to the pan.
Next, fry the garlic and ginger for 30 seconds over medium-high heat until fragrant. Then add the sliced cabbage and carrots. Fry these together for 2-3 minutes, or until softened. Add the par-cooked chow mein noodles to the pan, followed by the beef and the remaining ¼ cup of soy sauce and chicken broth. Mix everything to combine and cover the pan to let the noodles steam for 3-5 minutes.
After 5 minutes, the noodles should be soft and will be done! Garnish with the chopped scallions and a drizzle of sesame oil!