500 Calorie Beef Chow Mein
500 Calorie Beef Chow Mein
Ingredients
- 350 g lean frying steak
- 4 medium egg noodle nests
- 2 onion, finely sliced
- 8 garlic cloves, diced
- 100 g bean sprouts
- 4 tablespoons dark soy sauce
- 2 teaspoons MSG
- 6 spring onions, sliced
- as needed salt
- as needed black pepper
- as needed spray oil
Instructions
- 1
Bring a pot of salted water to a boil. Add the 4 medium egg noodle nests and cook according to package instructions until al dente. Once cooked, drain the noodles thoroughly and set them aside.
⏱️ 8 min - 2
Heat a wok or large pan over medium-high heat. Spray with a generous amount of spray oil. Add the 2 finely sliced onions and cook for 2-3 minutes until they begin to soften.
⏱️ 3 min
- 3
Add the 350g lean frying steak to the wok with the onions. Season generously with salt and black pepper. Stir well with a wooden spoon and cook, breaking up the steak, until it is browned and cooked through, and the onions are tender. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Add the 8 diced garlic cloves and the 100g bean sprouts to the wok. Stir everything together and cook for another 2-3 minutes until the garlic is fragrant and the bean sprouts are slightly softened but still have a bite.
⏱️ 3 min
- 5
Add the drained noodles to the wok with the steak and vegetables. Pour in the 4 tablespoons of dark soy sauce and the 2 teaspoons of MSG. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the 6 sliced spring onions. Mix well to combine.
⏱️ 1 min
- 7
Divide the beef chow mein into four portions. Serve immediately, optionally in Chinese takeaway containers for an authentic presentation. This dish pairs well with prawn crackers and curry sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
500 Calorie Beef Chow Mein
- 350 g lean frying steak
- 4 medium egg noodle nests
- 2 onion, finely sliced
- 8 garlic cloves, diced
- 100 g bean sprouts
- 4 tablespoons dark soy sauce
- 2 teaspoons MSG
- 6 spring onions, sliced
- as needed salt
- as needed black pepper
- as needed spray oil
Instructions
- 1
Bring a pot of salted water to a boil. Add the 4 medium egg noodle nests and cook according to package instructions until al dente. Once cooked, drain the noodles thoroughly and set them aside.
⏱️ 8 min - 2
Heat a wok or large pan over medium-high heat. Spray with a generous amount of spray oil. Add the 2 finely sliced onions and cook for 2-3 minutes until they begin to soften.
⏱️ 3 min - 3
Add the 350g lean frying steak to the wok with the onions. Season generously with salt and black pepper. Stir well with a wooden spoon and cook, breaking up the steak, until it is browned and cooked through, and the onions are tender. This should take about 5-7 minutes.
⏱️ 7 min - 4
Add the 8 diced garlic cloves and the 100g bean sprouts to the wok. Stir everything together and cook for another 2-3 minutes until the garlic is fragrant and the bean sprouts are slightly softened but still have a bite.
⏱️ 3 min - 5
Add the drained noodles to the wok with the steak and vegetables. Pour in the 4 tablespoons of dark soy sauce and the 2 teaspoons of MSG. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the 6 sliced spring onions. Mix well to combine.
⏱️ 1 min - 7
Divide the beef chow mein into four portions. Serve immediately, optionally in Chinese takeaway containers for an authentic presentation. This dish pairs well with prawn crackers and curry sauce.
⏱️ 1 min