Pure Mountain Chili Beef Chowmein with Broccoli & Pak Choy

To serve

1 – 2 tablespoons Mountain Chili Canola Oil

Green spring onion stalks, chopped

Method

1. Combine all ingredients for the marinade and set aside for at least 30 minutes.

2. In a large wok, heat the canola oil over a medium heat. Add garlic, ginger, white & spring onions, Chinese 5 spice and sauté for 2 – 3 minutes until onions are soft. Increase heat and add the beef, continuing to cook for a further 2 minutes until slightly browned. Add broccoli, pak choy, carrot, light & dark soy sauce and continue to mix and cook for a further 3 minutes. Add stock and bring to a boil. Once boiling, reduve to a medium heat, add water and corn flour mixture a teaspoon at a time until the sauce starts to thicken. Allow to simmer for 5 – 7 minutes until the sauce reaches a thicker consistency and coats the back of your cooking spoon. Add honey and noodles and combine with tongs.

3. Serve hot with a drizzle of the Chili Canola Oil, and green scallions & serve hot!

Precooking notes

· The longer you marinate the beef, the better the flavor will be. If you choose to marinate for longer, refrigerate and remove about an hour before you’d like to cook.

· You can substitute the dark & light soy with regular soy if you prefer. Just add up the quantities for both for the recipe.

· Depending on how you’d like the consistency of the noodles i.e. saucier or a bit drier, add noodles accordingly. Using kitchen tongs, add noodles and toss with the beef and vegetables.

· Soy sauce & stock are both high in sodium so avoid adding salt till the absolute end. Adjust to personal preference at the end!