Protein Swap | Speedy Ground Beef Chow Mein
with Carrots & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
Say ciao to chow mein! When nibbly ground beef lands in a bowl of Asian-style noodles, it’s love at first bite. Pan-cook the meat until irresistibly browned and crisped, adding Asian greens and carrots (conveniently pre-julienned) with a touch of sesame oil for fragrance. All wrapped up in snappy Shanghai noodles, with sharp scallion greens for a garnish, this tasty treasure takes only 10 minutes from pork to fork.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Asian greens (yu choy or gai lan)
- 100g Matchstick carrots
- 15ml Minced garlic
- 2 Scallions
- 15ml Toasted sesame oil
- 225g Fresh Shanghai noodles
- 30ml Stir-fry sauce
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Soy, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
Salt
Total Fat
33 g
Saturated Fat
9 g
Sodium
1610 mg
Total Carb
83 g
Sugars
9 g
Protein
40 g
Fibre
4 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef* and cook, breaking up the meat, 4 to 6 min., until cooked through.
Cook the vegetables
Thinly slice the scallions crosswise. To the pan of beef, add the yu choy. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the garlic, carrots, sesame oil and ½ the scallions. Cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Make the chow mein
To the pan of beef and vegetables, add the noodles, demi-glace, stir-fry sauce, spices and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until warmed through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the chow mein between your bowls. Garnish with the remaining scallions. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
