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Main course · Chinese

Beef Chow Fun with Beansprouts and Spring Onion

30 min Serves 4 ~686 kcal/serving ~£8.80 (£2.20/serving) Contains-nutsDairy-freeKid-friendly

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Ingredients

  • 450 g beef sirloin, thinly sliced
  • 400 g wide flat rice noodles
  • 150 g beansprouts
  • 4 spring onions
  • 2 garlic cloves
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp chinese rice wine
  • 1 tsp cornflour
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
686 kcal
Protein
31.8 g
Carbohydrate
85 g
of which sugars
3.5 g
Fat
23.2 g
of which saturates
7 g
Fibre
2.8 g
Salt
2.76 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the beef sirloin slices with the cornflour, 1 tablespoon of the chinese rice wine and a tablespoon of the light soy sauce, and leave to marinate for 10 minutes.

  2. 2

    Cover the wide flat rice noodles with just-boiled water and leave to soften for 5 minutes, then drain well and separate the strands with your fingers.

  3. 3

    Heat half the groundnut oil in a large wok or frying pan until smoking and stir-fry the beef for 2 minutes until just browned, then lift out onto a plate.

  4. 4

    Add the remaining oil to the wok with the sliced garlic, then add the noodles and dark soy sauce, tossing constantly so they colour evenly without sticking.

  5. 5

    Return the beef to the wok with the beansprouts and spring onions, cut into lengths, and stir-fry for 2 minutes until the beansprouts are just softened and the beef is cooked through with no pink remaining.

  6. 6

    Season with the remaining light soy sauce and serve immediately while hot.

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