Better Than Takeout - Beef Chow Mein Recipe (牛肉炒面) | Step By Step Recipes | EatMee Recipes
This Beef Chow Mein is so simple to make & is ready in no time. It has a combination of beef, vegetables & egg noodles, making it a light, healthy & delicious meal.
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I used fresh egg noodles in this recipe so I did not need to boil them, if you have the ones that need boiling then go ahead & cook them just after marinating the beef. I've also used pre-cut vegetables but feel free to buy them whole & julienne them.
This meal takes up so little time so it's perfect for weeknight dinners or even a meal for chilled weekends. It isn't a spicy dish so it's definitely kid friendly but if you like the heat then feel free to adjust this recipe accordingly. Also, if you want a vegetarian option, simply omit the beef.
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Beef Chow Mein Ingredients:
For The Beef:
◆250 grams beef fillet (sirloin or chuck)
◆½ teaspoon salt
◆1 tablespoon corn flour/starch
◆1 teaspoon chili flakes (optional)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
Other Ingredients:
◆250 grams egg noodles
◆1 tablespoon crushed garlic
◆1 tablespoon vegetable oil
◆1 tablespoon sesame oil
◆200 grams julienne stir-fry vegetables (sliced peppers, red onions, spinach, butternut & carrot batons)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
◆¼ teaspoon salt
◆Drizzle of honey
◆Sesame seeds for garnishing (optional)
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BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
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INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -
Homemade Rice noodles | Rice Noodles from scratch | rice and potato noodles #vegan #veganrecipes
???? Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!
Watch Daddy Lau teach us how to make his amazing Hong Kong Style Pan Fried Noodles, an easy, healthier twist on the restaurant version! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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If you don't live near an Asian market, you buy these online / on Amazon:
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- Light Soy Sauce (Handcrafted):
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- Dark Soy Sauce (Handcrafted):
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⏲ CHAPTERS ⏲
00:00 - Intro
00:39 - Where are HK style noodles really from?
01:26 - Steam the noodles
02:13 - What type of egg noodles to buy?
03:10 - Cut & marinate chicken
04:38 - Cut vegetables
06:06 - Boil, drain, loosen noodles
06:51 - Heat wok & add oil
07:08 - Pan fry noodles on each side
08:48 - Flip noodles
09:47 - Cook meats, aromatics
10:42 - Cook vegetables
11:28 - Mix everything & create sauce
13:10 - Plate noodles
13:45 - Meal Time!
14:14 - What are the best types of noodles to use?
14:43 - Can you freeze fresh noodles and use them later?
15:27 - How do you get the most crispy noodles?
15:45 - Can you do this with less oil?
15:57 - How do you prevent the noodles from sticking?
16:13 - What kind of oil is best?
16:34 - A quick primer on oil & smoke points
17:41 - Can you use seafood?
18:02 - Is there a brown version of this sauce?
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Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
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Directed & Produced by Randy Lau
Edited by Randy Lau & Willard Chan
Chinese Subtitles by Gan Ying Zhi & Arlene Drew
BETTER THAN TAKEOUT - Tender Beef Stir Fry Recipe
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Ganbian (干煸) is a cooking technique translated as dry-stir fry; it means stir-frying the ingredients over medium or low heat until nicely charred to concentrate the flavor. To prevent the meat from getting chewy, a bit of baking soda in the marinade is necessary. The beef tastes like a tender piece of jerky, spicy and numbing, with a bit of nuttiness - so delicious. You can serve it as a side dish. We also like to eat it as a beer snack.
????PRINTABLE RECIPE - check back later
INGREDIENTS (serves 2)
To marinate the beef
450 grams 1 lb of beef (Sirloin, flank steak, beef chuck)
1/2 tsp of salt
1 tsp of sugar
1/3 tsp of baking soda (Amazon Link -
1/5 tsp of 5 spice powder (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
1 tsp of grated ginger
1 clove of garlic grated
Others
3-4 tbsp of oil
1 tbsp Sichuan Dou ban Jiang (Amazon Link -
2 tbsp of shredded ginger
4 cloves of garlic sliced thinly
6-10 dried red chilies, cut open and seeded (Amazon Link -
200 grams 7 oz of celery
2-3 tbsp of Chinese cooking wine (Amazon Link -
2 scallions, cut into 2 inches long stalks
1 tbsp of toasted sesame seeds (Amazon Link -
1 tsp of Sichuan peppercorn powder or to taste (Amazon Link -
INSTRUCTIONS
Cut the beef into 1/4 inch thick strips. Then marinate with salt, 5-spice powder, sugar, baking powder, soy sauce, dark soy sauce, garlic, and ginger. Set it aside.
Cut the celery into 2.5 inches long, 1/4 inch thick sticks. Preferably use Chinese celery for a stronger fragrance.
Heat your wok over high heat until smoking hot. Then add a generous amount of oil and swirl it around.
Add the beef strips and spread them out. Pan fry for 20 seconds and flip to pan-fry the other side. Then stir the beef over medium heat for about 5 minutes until the beef is nicely charred.
Push the beef to the side. Add a tbsp of Sichuan Dou Ban Jiang and stir on low heat until the oil becomes bright red.
Add the ginger strips, garlic slices, seeded dried red chilies, and celery stalks. Stir for a couple of minutes. Add the Chinese cooking wine from the side of the wok to deglaze the bottom.
Add the scallion, toasted sesame seeds, and Sichuan peppercorn powder. Stir thoroughly and serve with white rice.