Tuesday, 20 January 2015

Sunday Dinner: Beef Mince Chow Mein

Firstly, HAPPY BIRTHDAY DAD!  Thanks for being the best Dad in the whole world :)

I made beef mince chow mein on Sunday night for dinner, and I thought I would share the recipe with you.

I love chow mein because it is a cabbage based dish - vegetables are always good to base a meal around in my book!  When you add organic lean mince beef, rice noodles and some other vegetables, you have a yummy, well rounded meal.

Beef Mince Chow Mein

I based my dish on this recipe, but made a few adjustments based on what I had on hand, and a few little tricks I've learned from making it before.

Firstly, I pulled together all my ingredients, and chopped the vegies so they were ready to go.

To start, I heated up sesame oil on a medium heat, and then added chili, onion and minced garlic.

I love my garlic mincer - I think I use it basically every night!

Then I added the beef mince, and sauteed it until it was brown.  Then I added the curry powder, and stirred it around until the mince was coated in it.  That's what makes the ingredients a yellow colour.

Next came the shredded cabbage (I used half a normal cabbage instead of the wombok, which is a Chinese cabbage), and vegetable stock and soy sauce (I use salt reduced).

I let that sweat on a relatively low heat with the lid on, until the cabbage started to reduce in size.

In the mean time, I put the rice vermicelli in a bowl, and covered them in warm water.

 I let them sit for about two minutes, then drained them.  After they cooled a little, I cut them with kitchen scissors - the noodles can be a bit long to eat easily, but also shorter noodles mix into the dish better.

Then I added the other vegetables (I used corn kernels from a can, celery and snow peas, but really you can use whatever you have on hand) to the mix in the fry pan.

Then I added the rice vermicelli, and I left the fry pan lid off, and let the dish steam off the liquid, until it was almost dry - but not burning.

Then it was easy to dish up!  It got rave reviews from my husband and mother-in-law.  They said it was flavourful, well balanced but not too heavy.

This made six adult servings - I think I used more cabbage and rice vermicelli than the original recipe.  It can be kept in the fridge for a few days, or frozen if you want a yummy quick dinner one night. I love left overs!

What is one of your favourite one pot dishes?  Do you make extra to have leftovers later in the week?

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