Singaporean Beef Chow Mein (Tenderloin)

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Singaporean Chow Mein is a flavourful and satisfying dish with a perfect balance of textures and spices.

 

 

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Singaporean Beef Chow Mein (Tenderloin)

  • Author: Christina Chow
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 38 minutes
  • Yield: Makes 4 servings 1x

Ingredients

Scale

8 oz (250 g) rice vermicelli noodles

Hot water

8 oz (250 g) Beef Tenderloin Grilling Steak, thinly sliced

2 tbsp (30 mL) oyster sauce, divided

2 tbsp (30 mL) soy sauce

1 tbsp (15 mL) EACH Shaoxing wine and sesame oil

1½ tsp (7 mL) cornstarch

1 tsp (5 mL) granulated sugar

Salt

¼ cup (60 mL) canola or sunflower oil, divided

2 eggs, lightly beaten

2 cloves garlic, minced

1 small red onion, thinly sliced

1 sweet green pepper, thinly sliced

1 carrot, julienned

1 cup (250 mL) bean sprouts

2 to 3 green onions, chopped

2 tbsp (30 mL) curry powder

2 tsp (10 mL) chicken bouillon powder

Pepper


Instructions

  1. Place noodles in a large bowl and add hot water to cover. Let soak for about 5 to 7 minutes until softened but still slightly firm (al dente). Drain. Add 5 cups (1.25 L) water to a large pot and bring to a rapid boil over high heat. Add the noodles and boil, stirring gently with chopsticks to prevent sticking, for 1 to 2 minutes until tender. Drain and set aside.
  2. Combine sliced beef, 1 tbsp (15 mL) of the oyster sauce, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and ¼ tsp (1 mL) salt in a large bowl; stirring well to coat beef. Set aside.
  3. Heat 2 tbsp (30 mL) of the oil over medium-high heat in a large wok or skillet. Add beef with marinade and stir-fry for 1 to 2 minutes until the meat is cooked to medium-rare. Transfer to a bowl and set aside.
  4. Return wok to medium heat; add 1 tbsp (15 mL) oil and swirl to coat. Pour in eggs and cook, without stirring, for 1 to 2 minutes or until just set. Transfer to a cutting board and slice into thin strips; set aside.
  5. Return wok to medium-high heat; add remaining oil. Add garlic and red onion; stir-fry for 1 to 2 minutes until fragrant and slightly softened. Add green pepper and carrot; stir-fry for 2 to 3 minutes until beginning to soften.
  6. Add the drained noodles, bean sprouts and green onions, to taste, to the wok; stir-fry for 2 minutes until the noodles are heated through and vegetables are tender-crisp. Pour in remaining oyster sauce and add the beef with any accumulated juices and strips of egg; sprinkle with the curry and boullion powder. Cook, tossing everything together to ensure the noodles, beef, vegetables and egg are well-coated, separating noodles with tongs as necessary. Remove from heat.
  7. Taste and adjust seasoning with salt and pepper, if needed, to achieve a bold and slightly spicy flavour.

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