2 tbsp vegetable oil
500g (1 lb) beef mince
1 onion, sliced
2 garlic cloves, finely chopped
2 cups shredded Chinese cabbage (also known Napa or wombok cabbage)
1 cup shredded carrot
250g (9 oz) fresh Chinese egg noodles
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sweet soy sauce
2 tsp white vinegar
¼ cup finely sliced spring onion (scallions)
sesame seeds, to serve
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef mince and spread it out in pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char. Now use a spatula to lift the charred beef from the pan and toss it around.
Now add the onion and stir-fry for another minute. Add the garlic and stir-fry for another 20 seconds. Then add the cabbage and stir-fry for another 20 seconds. Then toss through the carrot until it’s just wilted. Turn the heat off and set aside.
Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over the spring onion and sesame seeds before serving.
Great lady
Amazing. Never tired of watching her videos. Love her laugh
Very simple and delish
This was very easy to prepare and cooked in no time.
I had some brown mushrooms and snoopers wanted to use up so threw those in as well . Verdict was yum!!!! A simple and tasty meal
Thank you Marion
Tasty and quick
My family loved this dish. So easy to make. I bought fresh egg noodles from the Chinese market. What a difference it made.