Update on COVID-19 preparedness
Prepared With
Ingredients
- 1package (10 to 11 ounces) of frozen Vegetables & Bell peppers
- 1 package Angus Stir Fry Beef
- 3/4teaspoon baking soda
- 2cups green cabbage, cut in small shreds
- 1 and 1/2teaspoons garlic cloves minced (~2 large cloves)
- 2teaspoons fresh ginger minced (~1-inch piece)
- 1/4cup green onions ~3 onions
- 1 and 1/2tablespoons vegetable oil
- 1package (6 ounces) of chow mein noodles
- 1/2tablespoon cornstarch
- 1 and 1/2tablespoons lite soy sauce
- 1 and 1/2tablespoons oyster sauce
- 1/3cup beef stock (beef broth works)
- 1tablespoon brown sugar lightly measured, do not pack!
- 1/2teaspoon toasted (or plain) sesame oil
- Freshly cracked pepper
Method
- Thinly slice the beef (1/4 inch thick) against the grain. Slice long strips into 2-3 smaller pieces.
- Place in a small bowl and toss with baking soda.
- Place in the fridge, covered, for 15 minutes. This will make the beef super tender! After 15 minutes, place beef in a fine-mesh sieve and rinse thoroughly. (Tenderizing is optional; you can simply slice the beef and use it like that.)
- Place in a bowl and add 1 and 1/2 tablespoons of the sauce.
- Cover and marinate for 15 minutes to an hour. Pat dry with a paper towel and it’s ready for this recipe
- While the meat marinates, finely shred the cabbage and coarsely mince the ginger and garlic. Thinly slice the green onions, separating the whites from the green.
- Whisk the cornstarch and soy sauce with a fork until completely smooth. Stir in the oyster sauce, beef stock, brown sugar, and sesame oil. Add pepper to taste. Whisk until smooth and reserve for later.
- Follow the package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
- Add the frozen veggies to a large nonstick skillet. Turn the heat on high and, stirring frequently, cook until mostly thawed, about 5 minutes. Add vegetable oil if sticking. Transfer to a plate.
- Add 1 1/2 tablespoons of vegetable oil to the same skillet and keep over high heat. Add the white roots of the green onion for 1-2 minutes, then add the garlic and ginger.
- Add the beef (patted dry from the marinade) and stir constantly for about 1 minute or until both sides are lightly browned (not cooked through).
- Add the cabbage and stir constantly until the cabbage has wilted, about 1-2 minutes.
- Add the vegetables that were previously set aside back to the pan. Add in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute
- Garnish with the greens from the green on ion and toasted sesame seeds.
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