This Mary Berry Beef Chow Mein is a vibrant, ginger-scented delight—the perfect midweek meal for something fast, fresh, and deeply satisfying. A combination of tender rump steak, crisp vegetables, and silky egg noodles, it is a timeless masterpiece of simple home stir-frying. This recipe relies on high heat and the punch of fresh garlic and ginger to create a savory, well-balanced dish that provides a restaurant-quality experience right from your own kitchen.
Mary Berry Beef Chow Mein Recipe Ingredients
- 9 oz (250g) egg noodles (dried or fresh)
- 1 lb (450g) rump steak, trimmed and cut into thin strips
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 red bell pepper, deseeded and sliced into thin strips
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 4 spring onions (scallions), sliced diagonally
- 2 cups (150g) bok choy or broccoli florets
- 3 tbsp soy sauce (light or dark)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Salt and freshly ground black pepper
How To Make Mary Berry Beef Chow Mein Recipe
- Prepare the Noodles: Cook the egg noodles in a large pot of boiling water according to the package instructions (usually 3–4 minutes for dried). Drain, rinse under cold water to stop the cooking, and toss with a drop of oil to prevent sticking.
- Sear the Beef: Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Season the beef strips with salt and pepper. Stir-fry the beef in batches for 2 minutes until browned and just cooked through. Remove from the pan and set aside.
- Stir-fry the Aromatics: Add the remaining oil to the pan. Toss in the onion, red pepper, and bok choy (or broccoli). Stir-fry over high heat for 3–4 minutes until the vegetables are tender-crisp.
- Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for only 30–60 seconds to release their fragrance without burning them.
- Combine: Return the cooked beef and any juices back to the pan along with the cooked noodles.
- Sauce and Toss: Pour in the soy sauce, oyster sauce, and sesame oil. Use tongs or two spatulas to toss everything together over the heat for 2 minutes, ensuring the noodles are well-coated and steaming hot.
- Garnish: Stir in the spring onions and serve immediately in warm bowls.
Recipe Tips
- Prep is Everything: Like most stir-frys, the cooking process happens very quickly. Have your beef, vegetables, and sauce ingredients chopped and ready before you turn on the stove.
- The “High Heat” Rule: To avoid “stewing” the meat and vegetables, ensure your pan is smoking hot. Stir-fry in small batches if necessary so the temperature of the pan doesn’t drop.
- Tender Beef: Cutting the beef across the grain is the secret to ensuring the rump steak remains tender and easy to chew.
- Noodle Texture: If using dried noodles, slightly undercook them by one minute. They will finish cooking and absorb the savory sauce when you toss them back into the wok.
What To Serve With Mary Berry Beef Chow Mein
This is a complete one-pan meal, but it pairs beautifully with light appetizers.
- Crispy vegetable spring rolls
- A side of steamed edamame with sea salt
- A light cucumber salad with rice vinegar dressing
- A glass of chilled Riesling or a crisp pale ale
How To Store Mary Berry Beef Chow Mein
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Reheat in a hot pan with a splash of water or extra soy sauce to loosen the noodles. You can use a microwave, but the vegetables will lose their crispness.
- Freeze: This recipe is not ideal for freezing. The noodles often become mushy and the vegetables lose their structural integrity upon thawing.
Mary Berry Beef Chow Mein Nutrition Facts
- Calories: ~410 kcal (per serving)
- Carbohydrates: 42g
- Protein: 34g
- Fat: 12g
- Fiber: 4g
- Sugar: 6g
Nutrition information is estimated based on 4 servings.
FAQs
Yes, sirloin or flank steak are excellent alternatives. Avoid very lean cuts like silverside, as they can become tough during the quick, high-heat cooking process.
Absolutely. Simply replace the beef with firm tofu cubes or extra mushrooms (like shiitake or chestnut) and use a vegetarian mushroom sauce instead of oyster sauce.
You can use rice noodles for a gluten-free version, or even standard linguine or spaghetti in a pinch—though the texture and flavor profile will shift slightly.
Try More Recipes:
- Mary Berry Beef Casserole Recipe
- Mary Berry Steak and Mushroom Pie Recipe
- Mary Berry Steak and Kidney Pie Recipe
Mary Berry Beef Chow Mein Recipe
Description
A classic, quick-cook beef stir-fry with egg noodles, fresh ginger, and crisp vegetables in a savory soy-sesame sauce.
Ingredients
Instructions
- Cook and drain noodles; toss with a little oil.
- Stir-fry beef strips in hot oil for 2 mins; set aside.
- Sauté onions, peppers, and bok choy for 4 mins.
- Add garlic and ginger for 1 min.
- Return beef and noodles to the pan.
- Toss with soy sauce, oyster sauce, and sesame oil until hot.
- Garnish with spring onions and serve.
Notes
- For a spicier kick, add a teaspoon of dried chili flakes or a finely chopped red chili with the garlic.
- Use dark soy sauce if you prefer a deeper, richer color to your noodles.
- Ensure the steak is at room temperature before cooking for even searing.
