Beef Chow Mein

Now on the weekends our meals are dictated by what we are doing during the day.

As was the case last weekend Mr CLI was busy getting an old car ready for someone to pick up and Miss Fish was helping him !

Now Miss Fish is not a person who can "go with the flow" as far as meals are concerned as soon as she is up on Saturday mornings she wants to know what we are having for lunch and dinner on not only Saturday but Sunday.

Now I actually knew what we were having for lunch on Saturday, because the sausage lover in the house Mr CLI had bought rolls the night before to put BBQ'd sausages in for lunch.

Also Miss Fish was going into respite on Sunday morning so we only had to organise Saturdays tea.

So while eating her breakfast Saturday morning Miss Fish started to list off certain meals,  now most we had eaten in the past week or so, so they were discounted. Then she suggested stir fry, now we hadn't had stirfry for a while so why not.

This made Miss Fish happy because her meals were organised and they were food she likes, well she actually likes nearly everything except mushrooms - Mr CLI doesn't like them - and nuts she finds them to hard to chew.

When Mr CLI had returned from getting his um haircut, think kiwi fruit short and fuzzy, Miss Fish told him what we were having for tea,"fine he said, but could it be beef", "fine" I said.

So into the depths of the freezer I went and out I came with a piece of rump. Next what to cook, we had had beef and black beans not long ago, chicken with oyster sauce also.

So I put my thinking cap on I didn't want rice, but I do want those fine egg noodles that come in tight little bundles and cook in under 5 minutes. What was the best dish to serve with them well beef chow mein of course.

So that is how we come to today's recipe.

Beef Chow Mein

Dry egg noodles - I used 6 bundles.

500 - 750 gm piece of rump sliced very finely with all sinew and fat removed. I cut it while it is still part frozen that way you get very thin slices that cook quickly.

Meat marinade - 2 tbsps light soy sauce, 1 tbsp satay sauce, 1 tbsp sweet chilli sauce, 1 tbsp shaoxing wine

Mix together the marinade and add the beef slices. Marinate the meat up to 1 hour

3 cups of chopped vegetables - I used 1 yellow capsicum, broccoli, 1 medium carrot & 1 stalk celery, 1 onion cut into wedges

Sauce - 3/4 cup water, 2 chicken stock cubes, crumbled, 2 tbsps dark soy sauce, 3 tsps cornflour, 2 tbsps oyster sauce

Whisk all ingredients together in a small jug. Set aside.

Bring enough water to boil in a large saucepan for the noodles.

Heat a large heavy based fypan or wok to hot add 3 tbsps oil. Add onion stirfry 1 minute then add vegetables stirfry 2- 3 minutes until they start to soften. Add 1/4 cup water then cover let the vegetables steam 3- 4 minutes or until nearly cooked. 

Add the noodles to the boiling water, these will cook while you finish you stirfry.

Add the meat and marinade stirfry 2 -3 minutes until the meat changes color.

Pour over sauce stir until thickened.

Drain the noodles, place some in the bottom of your serving bowl then top with chow mein.

Eat and enjoy.