Chow mein: The key characteristic of Chow Mein is that the noodles are stir-fried. This gives them a slightly crunchy texture ...

Beef chow mein recipe. Serves: three to four people. Ingredients. 400g sirloin steak, fat removed; Two tbsp water; One tbsp cornflour; One tbsp oyster sauce ...

Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple ...

Chow mein and chips: ... Cantonese-inspired "sizzling honey prawns" and chunky Australian variations of "Mongolian beef" are considered staples of the modern Aussie diet.

3. Heat a wok or large frying pan over high heat. Add oil, swirl to coat, then add the mince. Stir-fry, breaking up the mince, for 3 to 5 minutes or until browned.

Line 2 plates with paper towels. Heat 2 tablespoons of the oil in an 8-inch cast iron pan or non-stick pan over medium heat. Add half of the noodles and spread them around evenly.

Go-to dish #3: Cantonese chow mein (E3) Tasting notes: “The first thing that hits you is the dish’s vibrant colour. That in and of itself is a great indication that it’s going to taste good.

Cantonese classics are homegrown at Green House in Hunter’s Creek | Review Word of mouth among Chinese tourists, says Weilin Zhang, has built a loyal following at her father’s restaurant.

Beef chow mein is a classic Chinese takeaway option, but it's great to know you can make it taste just as good – if not better – at home. The iconic chef – who runs the Stein hotel and ...