Saucy Oyster Sauce Beef and Broccoli Chow Mein (VO) from Wok for Less

For the beef

180g (61/3oz) beef rump fillet, diced

¼ tsp bicarbonate of soda

2.5cm (1in) piece of fresh root ginger, peeled and finely grated

1 tbsp oyster sauce

1 tbsp low-sodium light soy sauce

2 pinches of ground white pepper 1 tbsp cornflour

For the chow mein

350ml (14fl oz) water

200g (7oz) long-stem broccoli, cut into bite-sized pieces

2 tbsp rapeseed oil

200g (7oz) cooked egg noodles pinch of ground black pepper

1 spring onion, trimmed and finely sliced, to garnish

For the seasoning

2 tbsp oyster sauce

1 tbsp low-sodium light soy sauce 200ml (7fl oz) cold vegetable stock 2 tbsp cornflour

In a jug, add all the seasoning ingredients and stir to combine well. In a bowl add the beef pieces, bicarbonate of soda, ginger, oyster sauce, light soy sauce, ground white pepper and cornflour. Mix to coat well and let it marinate for 10 minutes.

Pour the measured water into a wok, then bring to the boil. Add the broccoli pieces and blanch for 30 seconds. Remove, then drain.

Reheat the wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the marinated beef and let it settle for 30 seconds, then toss and stir-fry for 5 seconds

to sear and colour the edges. For medium done, cook for another 20 seconds. Add the sauce, bring to the boil and cook for

3–4 minutes until thickened enough to coat the beef.

Add the broccoli and cooked egg noodles. Toss together well, stirring everything thoroughly. Add the ground black pepper, sprinkle over the spring onion and serve immediately.

Vegan Option: Add some chunky king trumpet mushrooms sliced into 5cm (2in) batons, mushroom sauce instead of oyster sauce and wheat-flour noodles instead of egg noodles.