Our take on the classic beef chow mein. This super simple and affordable stir-fry is a great mid-week meal packed with flavour and lots of vegetables.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Slice the carrots (store in an airtight container in the fridge).
- Slice 2 x carrots into rounds.
Slice the cabbage (store in an airtight container in the fridge).
- Finely slice ¼ cabbage.
Tips
Tips
- When making a stir-fry we always find it handy to prep everything into little bowls first as this makes the cooking so much easier when everything is ready to go.
- If you have any veggies that need to be used up this is a great meal to throw in bits and bobs sitting at the back of the fridge.
Shortcuts
Vegetables
- This dish is perfect for using up any veggies you’ve got on hand. Capsicum, broccoli, cauliflower and green beans all work well.
Protein
- For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the mince in this recipe.
Other
- For a gluten-free option swap out the egg noodles for rice noodles.
- For a lighter option, leave out the noodles and add extra veggies instead.
- Swap the sesame seeds for roasted cashews.
Ingredients
- 1 red onion (diced)
- 1 chilli (finely chopped)
- 2 Tbsp ginger (grated)
- 2 cloves garlic (crushed)
- 500-600g beef mince
- 1 Tbsp curry powder
- 3-4 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp coconut sugar
- 2 carrots (finely sliced into rounds)
- ¼ green or red cabbage (finely sliced)
- 1 cup frozen sweet corn
- 140g chow mein noodles or thin egg noodles
- 2 tsp sesame oil
- 2 Tbsp toasted sesame seeds
- ½ cup coriander (finely chopped)
- Coconut oil
Method
- Bring a large pot of water to a boil, ready to cook the noodles.
- Heat a large pan or wok over medium heat.
- Add 1-2 Tbsp of coconut oil, red onion, chilli, ginger and garlic; cook for a few minutes until the onions soften.
- Add the carrots and cook for 3-5 minutes (you can add a splash of water to help cook the carrots) before adding the cabbage and sweet corn. Cook for another few minutes until everything has softened. Remove from the pan and set aside while you cook the mince.
- Add a little coconut oil to the pan over high heat, then add the beef mince. Cook for 5-7 minutes or until the mince has nicely browned and all the liquid has evaporated.
- While the mince in browning, cook the noodles as per packet instructions. Once cooked, rinse under cold water and drizzle over the sesame oil.
- Once the mince has browned, add the curry powder and cook for another couple of minutes before adding the tamari, rice wine vinegar and coconut sugar.
- Add the veggies and noodles into the pan with the mince and stir-fry for a few minutes, tossing to combine.
- Serve in bowls and garnish with toasted sesame seeds and fresh coriander.
Variations
Vegetables
- This dish is perfect for using up any veggies you’ve got on hand. Capsicum, broccoli, cauliflower and green beans all work well.
Protein
- For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the mince in this recipe.
Other
- For a gluten-free option swap out the egg noodles for rice noodles.
- For a lighter option, leave out the noodles and add extra veggies instead.
- Swap the sesame seeds for roasted cashews.
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