Crispy beef chow mein
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Crispy beef chow mein
This speedy noodle dish uses a homemade stir-fry sauce that can be shaken up in a jar in seconds. You can also use it for all kinds of other Chinese-style dishes
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
589Kcal
Fat
25gr
Saturates
9gr
Carbs
62gr
Sugars
17gr
Fibre
8gr
Protein
24gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g 5% fat beef mince
- 2 nests wholewheat medium noodles
- 2 tbsp sesame oil, plus a few extra drops
- 1 1⁄2 tbsp Chinese 5-spice
- stir-fry vegetable pack of your choice (about 300g)
- 2 garlic cloves, sliced
- 15g peeled root ginger, shredded
- 2 tbsp reduced-salt soy sauce
- 1 tbsp clear honey
- 2 tsp cornflour
Step by step
- Place a large frying pan or wok on a high heat; crumble in the beef mince and stir-fry for 5 minutes, breaking the meat up with a spatula, until well-browned and crisp. Meanwhile, cook the noodles following pack instructions; when tender, drain and rinse with cold water then toss with a few drops of sesame oil and set aside.
- Stir 1 tablespoon of Chinese 5-spice into the crispy beef and fry for 30-60 seconds until fragrant. Tip into a heatproof bowl, cover with a plate and keep warm. Wipe out the pan and heat 1 tablespoon of sesame oil. Add the stir-fry veg, garlic and ginger and stir-fry for about 3 minutes.
- Add 1 tablespoon of sesame oil to a jar with the soy sauce, honey and cornflour; put the lid on and shake to combine, then add 150ml cold water and shake again.
- Mix 1⁄2 tablespoon Chinese 5-spice, the noodles and half the crispy beef into the vegetables then pour in the sauce. Toss and mix to combine and coat, until piping hot. Divide between two bowls and top with the rest of the crispy beef to serve.
