Ken Owens’ Welsh Beef and vegetable chow mein

  • Prep time 20 mins
  • Cook time 10 mins
  • Serves 4


  • 450g PGI Welsh Beef rump steak, cut into very thin slices

For the marinade:

  • 1 tbsp cornflour
  • 3 tbsp reduced salt soy sauce
  • 4 tbsp cold beef stock
  • 1 tsp dark brown sugar
  • 1 tsp sesame or vegetable oil
  • ½ tsp black pepper

For the chow mein:

  • 1 tbsp vegetable oil
  • 3 garlic cloves, crushed or grated
  • 4cm piece fresh ginger, grated
  • 2 carrots, peeled and thinly sliced
  • 150g tenderstem broccoli or broccoli florets
  • 1 red pepper, thinly sliced
  • 100g beansprouts
  • 8 spring onions, peeled and chopped
  • 400g pack noodles (cook as instructed and toss with 1 tsp sesame oil) (wholewheat noodles will provide more fibre)


  1. To make the marinade, mix the cornflour and soy sauce and whisk until smooth. Add the beef stock, brown sugar and oil. Then add the black pepper to taste and whisk well. Add the meat and leave to marinate for at least 1 hour (longer if possible).
  2. Make the chow mein. Heat the oil in a large frying pan or wok, take the beef out of the marinade (keeping the marinade) and brown the beef in the wok, then transfer to a plate.
  3. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli and stir-fry for 2 minutes over high heat, then add the carrots, red pepper and half the spring onions and stir for 1 minute.
  4. Add the beansprouts and stir for 1 minute. Add the cooked noodles and the rest of the marinade and beef. Stir well for a few minutes until the noodles are piping hot. Top with the remaining spring onions.
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