fbpx

Prepared With

Beef Chow Mein

Instagrammer the_mom_blogger_

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

  1. Thinly slice the beef (1/4 inch thick) against the grain. Slice long strips into 2-3 smaller pieces.
  2. Place in a small bowl and toss with baking soda.
  3. 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.)
  4. Place in a bowl and add 1 and 1/2 tablespoons of the sauce.
  5. Cover and marinate for 15 minutes to an hour. Pat dry with a paper towel and it’s ready for this recipe
  6. 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.
  7. 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.
  8. Follow the package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
  9. 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.
  10. 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.
  11. 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).
  12. Add the cabbage and stir constantly until the cabbage has wilted, about 1-2 minutes.
  13. 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
  14. Garnish with the greens from the green on ion and toasted sesame seeds.

Can't find this product at your store?

Featured Product Recipes

Chicken with Quick Chile Verde

Tandoori Chicken Puffs

Cajun Chicken Pasta

Thai-Style Peanut Chicken Spring Roll Wraps

Sriracha Chicken Quinoa Bowl

Skillet Chicken Salad Pitas

Previous
Next