Being a full-time student with a part-time job, I have a pretty hectic schedule. I’ll have an hour off here or there but then not get home till 9pm or later. And after a 13-hour day, you know I’ll be hungry. Although all the cards are stacked against me, I refuse to let the quality of my cooking suffer.
That’s why I love to make chow mein. I’ll marinate the beef and chop the vegetables the night before (or even during my odd hour-long breaks), and then prepare the meal itself when I get home for the night. It’s easy, delicious, and even fits into my crazy schedule. It’s a win-win-win situation.
Beef Chow Mein
1 top sirloin steak
4 tbsp soy sauce, plus 1 tbsp
1 tsp sesame oil
1 green pepper
1 white onion
3 stalks celery
2 cloves garlic, minced
1 tsp vegetable oil
6 oz. chow mein noodles
½ cup chicken stock
Slice the steak into thin strips, then cut them into bite-sized pieces. In a bowl, mix 4 tbsp soy sauce and sesame oil. Add the beef and stir to coat. Let it marinate for at least an hour.
Chop the pepper, white onion and celery into bite-sized pieces. In a large pot, bring the oil to medium-high heat and mix in the vegetables. After a few minutes, add the garlic and stir. Allow the vegetables to cook until they just start to brown along the edges.
Meanwhile, heat a pot of boiling water and prepare the chow mein according to the package’s directions.
Bring a separate pan to medium heat and add the beef, allowing it to cook until browned around the edges.
Once cooked, add the beef to the vegetables. Add the chicken stock and bring it to high heat. Once the chicken stock comes to a boil, add the cooked chow mein and stir until thoroughly incorporated. Mix in the remaining soy sauce and serve.