Stir-fried beef noodle - 牛肉入り焼きそば- かまきの食事時間#2

When you talk about noodle in Asia, you talk about variety. From thick to thin, wheat to rice, and with soup or without soup, noodle perhaps encompasses at least a quarter of Asian cuisine. Selection of noodle is thus important to correspond with the remaining spice and ingredients.

'Evolution' of noodle is obvious throughout history. As Asian immigrates internationally, so has their cuisine. With the change in region, adjustments in ingredients and flavor were essential to satisfy their targeted customers. A clear example is the 'stir-fried noodle', or "chow mein/炒麵". The origin of chow mein is from the Taishanese community in the southern region of the People's Republic of China. In America, chow mein is served either with steamed or crispy noodle. In Australia, the majority of chow mein dishes contains egg noodle. The chow mein variation in Japan is yakisoba (焼きそば), where 'yaki' means fried/grilling and 'soba' means wheat noodle. No matter where you are eating this dish, chow mein's popularity will never be lost.

麺の進化は、人間の変化を示します

The following is my recipe for stir-fried beef noodle. My variation consists more mushroom and slightly sweeter than most chow mein.

Ingredients (serving for 4):
Oyster blade steak 450g
Cup mushroom 10-15 pieces
Onion 1 (half diced, and half sliced)
Garlic 5 cloves
Shallot 1-2 stick
Green bean as desired
Beef stock (salt reduced) 250mL
Soy sauce
Vinegar 1 tablespoon
Grapeseed oil
Brown sugar 2 table spoon
Salt as desired
Chinese five spice 1 table spoon
Noodle - as desired in type. I used egg noodle in the photo, but usually use wheat noodle.

Stir-fried green bean:
1. Simply stir fry green bean with salt and a table spoon of soy sauce until the bean appears crispy.
2. Set the beans aside to cool.

Stir-fried beef noodle:
1. Cut oyster blade steak into bite size and season with salt and Chinese five spice.
2. Pan-fry sliced mushroom with salt
3. Add 1 tablespoon of vinegar and simmer the mushroom for 5 minutes. Set aside the mushroom to cool, this will be added later.

4. Pan-fry garlic, shallot and diced onion until onion turns slightly gold.
5. Add the seasoned oyster blade steak and stir-fry until the steak appears half cooked.

6. Add brown sugar and the mushroom in, then add the beef stock. Simmer for about 15-20 minutes allow the beef to 'soften' and until most liquid evaporates.

7. Cook the noodle separately in boiled water.
8. When ready, add the noodle and stir-fry with the beef for 5 minutes.

9. Serve with the stir-fried green bean.

よっしゃー牛肉入り焼きそば、完成！！！もっと甘い焼きそばを作った。
どうぞごゆっくり召し上がってください。