Swap your weekly takeaway for this healthy beef chow mein – it’s quick to cook and low in fat and calories
Prep:10 mins
Serves 2
2 wholemeal noodle nests (85g)2 tsp rapeseed or sesame oil200g lean fillet steak, fat removed and cut into strips1 small red onion (100g), finely chopped15g piece of ginger, peeled and finely chopped160g chestnut mushrooms, thickly sliced2 garlic cloves, finely chopped160g ready-to-eat beansprouts1½ tsp tamari1 tbsp brown rice vinegar4 spring onions (65g), cut into diagonal lengths
STEP 1Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.STEP 2Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.STEP 3Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.
