Beef Chow Mein With Kale And Sweet Pepper Recipe by Robert Gonzal
Cooking Instructions 20 minutes 1 Slice the steak perpendicular to the grain into thin slices (no more than 1/3 cm). Add the beef to the bowl and mix with the remaining beef marinade ingredients. Set aside while you work on the noodles. Don't marinate for more than 20 minutes or the baking soda will give the beef an off flavour. 2 Put a good glug of veg oil in a large wok on high heat. Add the chow mein, spreading the noodles out so they make as much contact as possible with the pan. Let fry about 5 minutes, then add 1/2 cup of water to steam and soften the noodles. Flip and repeat the procedure until the noodles are cooked. They should be mostly soft with some crispy, browned patches. Remove the noodles to a plate and cover to keep warm. 3 Refresh the oil in the wok if needed, then add the beef. Fry for 2 to 3 minutes until there's almost no pink left in the meat, then add the garlic, shallot, and ginger. Fry another minute or two until fragrant. 4 Add the pepper and kale to the wok and fry about 1 minute until the kale wilts down. Combine the sauce ingredients and pour it into the wok. Toss to coat, then pour in the chicken stock, followed by a slurry made from mixing the cornstarch with a few tbsp cold water. Mix well until thickened, then pour over the noodles. Drizzle lightly with sesame oil and serve. 1 Slice the steak perpendicular to the grain into thin slices (no more than 1/3 cm). Add the beef to the bowl and mix with the remaining beef marinade ingredients. Set aside while you work on the noodles. Don't marinate for more than 20 minutes or the baking soda will give the beef an off flavour. 1 Slice the steak perpendicular to the grain into thin slices (no more than 1/3 cm). Add the beef to the bowl and mix with the remaining beef marinade ingredients. Set aside while you work on the noodles. Don't marinate for more than 20 minutes or the baking soda will give the beef an off flavour. 2 Put a good glug of veg oil in a large wok on high heat. Add the chow mein, spreading the noodles out so they make as much contact as possible with the pan. Let fry about 5 minutes, then add 1/2 cup of water to steam and soften the noodles. Flip and repeat the procedure until the noodles are cooked. They should be mostly soft with some crispy, browned patches. Remove the noodles to a plate and cover to keep warm. 2 Put a good glug of veg oil in a large wok on high heat. Add the chow mein, spreading the noodles out so they make as much contact as possible with the pan. Let fry about 5 minutes, then add 1/2 cup of water to steam and soften the noodles. Flip and repeat the procedure until the noodles are cooked. They should be mostly soft with some crispy, browned patches. Remove the noodles to a plate and cover to keep warm. 3 Refresh the oil in the wok if needed, then add the beef. Fry for 2 to 3 minutes until there's almost no pink left in the meat, then add the garlic, shallot, and ginger. Fry another minute or two until fragrant. 3 Refresh the oil in the wok if needed, then add the beef. Fry for 2 to 3 minutes until there's almost no pink left in the meat, then add the garlic, shallot, and ginger. Fry another minute or two until fragrant. 4 Add the pepper and kale to the wok and fry about 1 minute until the kale wilts down. Combine the sauce ingredients and pour it into the wok. Toss to coat, then pour in the chicken stock, followed by a slurry made from mixing the cornstarch with a few tbsp cold water. Mix well until thickened, then pour over the noodles. Drizzle lightly with sesame oil and serve. 4 Add the pepper and kale to the wok and fry about 1 minute until the kale wilts down. Combine the sauce ingredients and pour it into the wok. Toss to coat, then pour in the chicken stock, followed by a slurry made from mixing the cornstarch with a few tbsp cold water. Mix well until thickened, then pour over the noodles. Drizzle lightly with sesame oil and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Burrito Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Burrito Grilled Salmon Protien Chilli Con Carne Microwave Protien Cake My best ever pizza party buns❤️ Ice Coffee Dudhike chilke(skin) ki sabji Sweet potato with chicken dressing Shahi Toast 🍞🍞 A Gin-Gin for May Bambara nutty stew Grilled Salmon Protien Chilli Con Carne Microwave Protien Cake My best ever pizza party buns❤️ Ice Coffee Dudhike chilke(skin) ki sabji Sweet potato with chicken dressing Shahi Toast 🍞🍞 A Gin-Gin for May Bambara nutty stew