How to make oyster sauce beef and broccoli chow mein in under 20 minutes

Oyster sauce beef and tenderstem broccoli chow mein

Serves 4 if shared with other dishes

For the noodles

1 tablespoon 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 tablespoon Shaosing rice wine or dry sherry
​250g Tenderstem broccoli, sliced into 1 inch pieces on the angle
2 teaspoons dark soy sauce
​400g cooked egg noodles
1 large handful of beansprouts
2 tablespoons low sodium light soy sauce
1 tablespoon oyster sauce

For the garnish

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

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®. Stir-fry together for 30 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.

For more tenderstem recipes, visit tenderstem.co.uk