Beef Chow Mein

Ingredients
300g grass-fed sirloin beef, trimmed of fat and very thinly sliced
300g egg noodles (Chang's egg noodles, only egg white used)
1.5 tbsp peanut oil
3 spring onions, white part finely chopped - keep green parts separately
1/2 carrot, finely sliced into rounds
Baby corn spears
Shiitake/oyster mushrooms, sliced
170g pak choi, roughly chopped - keep stalk and leaves separate 1 red chilli
coriander (optional) 

Marinade
1.5 tbsp dark soy sauce (tamari)
0.5 tbsp Chinese rice wine
0.5 tsp sugar
1 garlic clove
1 tsp finely grated fresh ginger
2 tsp cornflour

Sauce (1/2 this quantity is definitely sufficient)
2 tbsp oyster sauce
200mL chicken stock
1 tbsp light soy sauce
1 tbsp dark soy sauce (tamari)
2 tsp cornflour

Method

1. Put the beef in a bowl and add all marinade ingredients, mix well and set aside.
2. Cook noodles as per packet directions. Drain and rinse under cold running water and set aside.
3. Combine all sauce ingredients and set aside.
4. Heat 1 tbsp of the peanut oil in a wok until hot. Add the marinated beef (2 batches if necessary) and stir-fry over high heat for 2-3 minutes or until sealed all over. Remove beef from wok and set aside.
5. Heat remaining peanut oil in the wok, then add white parts of spring onions and stir-fry for 30 seconds. Add and stir-fry the carrot and corn for two minutes. Add mushrooms and stir for one minute. Add stalks of the pak choi and stir-fry for 2 minutes. Pour in the sauce and bring to the boil. Leave to bubble for 1 minute, then return the beef to the wok and stir-through.
6. Stir the noodles into the wok, then cook for 1-2 minutes or until the noodles are tender. 
7. Divide the chow mien between 2 bowls, garnish with green part of spring onion, chilli and coriander.
8. Serve immediately

Serves 2

*Excerpt from The Couples Kitchen by Ryland Peters pg 88*