Oyster Sauce Beef & Tenderstem^® broccoli Chow Mein

Noodles symbolize longevity at Chinese New Year so this is the perfect dish. Traditional oysters are also eaten at Chinese New Year because they symbolize prosperity – a highly prized seafood so the “oyster sauce” makes a great symbolic addition here.

For those wanting to cut down on carbs, use courgetti instead of egg noodles.

Substitute Baked Firm tofu instead of the beef if you prefer a vegetarian option.

Credit to Ching He Huang for the recipe

Preparation time

15 minutes

Cooking time

5 minutes

Serves

Try with Frozen Tenderstem^®

Ingredients

For the noodles

1 tbsp groundnut oil
3 cloves of garlic, peeled and finely chopped
1 knob of ginger, peeled and grated
1 fresh red cayenne chilli, sliced
1 free range or organic sirloin steak, excess fat trimmed off, slice into 1cm slices
1 tbsp Shaosing rice wine or dry sherry
250 g Tenderstem^® broccoli, sliced into 1 inch pieces on the angle
2 tsp dark soy sauce
400 g cooked egg noodles
1 large handful of beansprouts
2 tbsp low sodium light soy sauce
1 tbsp oyster sauce

For the garnish

1 spring onion, top and tailed, finely sliced on diagonal

Method

Heat a wok over high heat. When the wok is smoking, add the groundnut oil. Give the oil a swirl in the wok and then quickly add in the garlic, ginger and chilli and stir-fry a few seconds. Quickly add the beef and stir-fry together for a few seconds.
As the beef starts to brown, add the Shaosing rice wine and follow quickly with the Tenderstem^® broccoli. Stir-fry together for thirty seconds and then add the dark soy sauce and toss well.
Add in the egg noodles and give it a good mix, then add in the beansprouts. Toss together and season with low sodium light soy sauce and oyster sauce, cook tossing and stirring for less than a minute then serve immediately.