BETTER THAN TAKEOUT – Cantonese Beef Chow Mein

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Beef Chow Mein in Black Pepper Sauce (黑椒牛柳炒意面) is a perfect recipe for when you come home from work and you have hungry kids to feed. It can be ready within 30 minutes. Better and faster than takeout. This is a fusion recipe based on Chinese wok cooking but made with Italian spaghetti.

INGREDIENTS (Serves 2 people)
To Marinade the Beef
300g / 10.6 oz of beef
1/4 tsp of salt
1 tsp of ginger juice
1.5 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
2 tsp of cornstarch
1 egg white
1/4 tsp of baking soda
1 tbsp of oil to coat the beef

To Make the Sauce
1 tbsp soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1 tbsp of oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1 tbsp of tomato paste (Amazon Link – https://geni.us/tomato-paste)
1/2 tbsp of Worcestershire sauce (Amazon Link – )
2 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
1 tbsp freshly ground black pepper (Amazon Link – https://geni.us/black-peppercorns)
1 tsp of sugar
1/2 tsp of cornstarch
1/3 cup of beef stock

Others:
150g of spaghetti
3 tbsp of oil to stir fry
1/3 of red bell pepper, thinly julienned
1/3 of green bell pepper, thinly julienned
1/3 of a yellow bell pepper, thinly julienned
1/3 of sweet onion, thinly sliced
2 scallions, cut into stalks
2 cloves of garlic, sliced thinly

INSTRUCTIONS

Slice the beef into 1/4 of an inch thick slices. New York strip, flank steak, and rib-eye work well for this recipe.

Marinade the beef with salt, ginger juice, dark soy sauce, cornstarch, egg white, and baking soda and mix well.

Add a big drizzle of oil and mix to coat the beef. This helps to separate the meat slices, making them easier to stir fry later. Set the beef aside for 15 minutes.

Combine soy sauce, oyster sauce, tomato paste, worcestershire sauce, dark soy sauce, sugar, cornstarch, freshly ground black pepper, and 1/3 cup of water in a bowl and set aside. You can use beef stock if you have some but water works just fine.

Boil the spaghetti in a big pot of water for 8 minutes. Drain and set it aside.

Turn the heat to high and heat the wok until smoking hot. Add cooking oil and swirl it around so it covers the bottom. Add the beef. Spread it out. Let it cook over high heat for 2 minutes or until the meat changes color.

Remove the beef from the wok and set aside. Make sure you tilt the wok so you can leave the oil behind.

Turn the heat back to medium. Add the onion and garlic. Stir for a couple of minutes or until the onion is soft.

Add the bell pepper along with the spaghetti. Switch to a pair of tongs to stir and fluff the noodles for a couple of minutes.

Pour in the sauce. Introduce the beef back to the wok and add the scallion stalks. Keep mixing until everything is well mingled.