BEEF AND SPRING ONION CHOW MEIN
🆞 400g lean beef stir-fry strips
🆞 4 x 50g nest dried egg noodles
🆞 Low-calorie cooking spray
🆞 2 large garlic cloves, peeled and finely chopped
🆞 2cm piece of root ginger, peeled and finely chopped
🆞 1 large onion, peeled and sliced
🆞 1 medium red pepper, deseeded and sliced into strips
🆞 6 spring onions, trimmed and cut into 5cm lengths
🆞 3tbsp dark soy sauce
🆞 2tbsp oyster sauce
🆞 2tbsp rice vinegar
🆞 1tsp granulated sweetener
🆞 2 small pak choi (about 100g each), cut into 4cm pieces
🆞 100g fresh beansprouts
FOR THE MARINADE:
🆞 1tbsp cornflour
🆞 2tbsp dark soy sauce
🆞 1tsp granulated sweetener
🆞 1⁄2tsp salt
🆞 Small pinch Chinese five-spice
1 First, marinade the beef. Place beef strips in medium bowl. Add cornflour, soy sauce, sweetener, salt and five-spice. Using clean hands, mix until the beef is evenly coated. Cover and set aside to marinate for 30 minutes. 2 Meanwhile, cook the noodles in a medium saucepan of boiling water according to the packet instructions. Drain, then rinse the noodles under cold running water and set aside.
3 Spray a large frying pan or wok with low-calorie cooking spray and place over medium-high heat. When really hot, add the marinated beef and stir-fry for 2 minutes to seal and lightly brown.
4 Add garlic and ginger to the pan or wok and stir-fry for a further 1-2 minutes, taking care not to burn the garlic
5 Increase heat to high, add the onion, red pepper and spring onion and stir-fry for 3 minutes, then add soy sauce, oyster sauce, rice vinegar and sweetener and stir well.
6 Stir in cooked noodles, pak choi and beansprouts and stir-fry for 1-2 minutes, taking care not to overcook the vegetables. They should still retain some crispness and be lightly coated with the soy and oyster sauces. Serve at once.