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Beef chow mein


  • 1 tablespoon peanut oil
  • 600g beef mince
  • 1 brown onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1 carrot, thinly sliced
  • 2 celery stalks, thinly sliced
  • 120g punnet shitake mushrooms, thinly sliced
  • 1 cup chicken stock
  • 1/3 cup oyster sauce
  • ¼ cup kecap manis
  • 250g packet thin hokkien noodles
  • ½ small wombok cabbage, coarsely chopped
  • ½ cup frozen peas

Beef chow mein

  • Serving size: Serves 4-6
  • Cooking time: Less than 60 minutes

Heat oil in a large wok or frying pan, stir-fry mince, onion and garlic in small batches, until browned all over.

Stir in curry powder, carrot, celery, mushrooms, stock and sauces, simmer for 5 minutes or until sauces have thickened slightly and vegetables are just starting to soften.

Meanwhile, place noodles and cabbage in large heat-proof bowl. Pour boiling water over to cover, stand for 2 minutes or until noodles have softened slightly. Drain well and then stir into mince mixture with peas until well combined.

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