Veggie-Loaded Beef Chow Mein

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Veggie-Loaded Beef Chow Mein

30 minPrep Time

15 minCook Time

45 minTotal Time

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Ingredients

• 3/4 lb (375 g) flank steak
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) canola oil
Veggies:
• 1 tbsp (15 mL) canola oil
• 1 Ontario Yellow Onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 tbsp (15 mL) finely chopped gingerroot
• 1 Ontario Greenhouse Red Pepper, thinly sliced
• 8 oz (250 g) Ontario Cremini Mushrooms, sliced
• 2 cups (500 mL) broccoli florets
• 3 carrots, peeled and cut into matchsticks
• 1 can (14 oz/398 mL) baby corn, drained
• 1 pkg (12 oz/375 g) thin egg noodles
• 2 tbsp (30 mL) soy sauce
• 4 tsp (20 mL) oyster sauce
• 4 tsp (20 mL) rice wine vinegar
• 1 tsp (5 mL) brown sugar
• 1 tsp (5 mL) sesame oil
• 2 green onions, thinly sliced diagonally
• 1 tsp (5 mL) toasted sesame seeds

Instructions

1. Place beef in freezer for 30 minutes or until slightly firm; slice into very thin strips, then halve strips. In large bowl, whisk cornstarch with soy sauce; toss with beef until coated. Let stand for 10 minutes.
2. In large wok or nonstick skillet, heat half of the oil over medium-high heat; cook half of the beef for 2 to 3 minutes or just until browned. Transfer to plate and set aside. Repeat with remaining oil and beef.
3. Veggies: In same wok, heat oil over medium-high heat; cook onion, garlic and ginger, tossing constantly, for 1 minute or until softened. Add pepper, mushrooms and broccoli; cook, tossing constantly, for 3 to 5 minutes or until softened. Stir in carrots and corn; cover and cook for 3 to 5 minutes or until carrots are just tender.
4. Meanwhile, cook noodles according to package directions, reserving 1/4 cup (60 mL) of the cooking liquid. Whisk together soy sauce, oyster sauce, vinegar, sugar and sesame oil; add to wok along with reserved cooking liquid, noodles and beef. Cook, tossing constantly, for 2 minutes or until heated through. Sprinkle with green onions and sesame seeds before serving.

Notes