Easy Beef Chow Mein in 20 Minutes (Better Than Takeout!)

Craving takeout but want something quicker, fresher, and just as satisfying? This Easy Beef Chow Mein is ready in just 20 minutes and tastes even better than your local takeaway. Tender strips of beef, crisp vegetables, and perfectly cooked noodles are tossed in a rich, savoury sauce that’s packed with flavour. Easy Beef Chow Mein – Serves 4 INGREDIENTS: 400g flank steak, thinly sliced 1 tbsp soy sauce 1 tsp baking soda 1 tbsp vegetable oil 2 cloves garlic, finely chopped or grated 2 tsp ginger, grated 2 handfuls Chinese cabbage, thinly sliced (or pak choi) 2 carrots, julienned 100g bean shoots 400g chow mein noodles Water (for boiling) 200ml chicken broth (stock cube) or Miso 2 tbsp soy sauce 2 spring onions, sliced (greens and whites separated) 2 tbsp sesame oil Begin by preparing the beef. Slice the flank steak into thin strips and place in a bowl. Add 1 tbsp soy sauce and the baking soda, mix well, and leave to marinate for 10 minutes. Bring a pot of water to the boil. Add the noodles, cook, then drain. Toss with a little oil and set aside. Keep some of the cooking water to help loosen the noodles later if needed. Prepare all the vegetables before you start cooking. Heat a wok and add the vegetable oil. When hot and just smoking, add the beef. Stir-fry for about 5 minutes until cooked. Add half the ginger and the garlic, mix well, and cook for another minute. Add a little sesame oil, then remove the beef from the wok and set aside. In the same wok, add the carrots, remaining ginger and garlic, and the white parts of the spring onions. Stir well, using the juices left in the wok (it may smoke — that’s fine). Add the chicken broth, then the cabbage, and cook briefly. Add the noodles and sesame oil, tossing everything together well. Add the soy sauce and cook for about 2 minutes, adding the green parts of the spring onions last. Serve the noodles on plates and place the beef on top. Finish with a sprinkle of toasted sesame seeds.