Brown Sauce Beef Chow Mein
Other sauces which work well for this recipe:
Garlic Sesame Sauce, Classic Wok Sauce, Spicy Orange Sauce, General Kung Pao Sauce Spicy Szechuan Sauce and XOX Teriyaki Sauce
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Brown Sauce Beef Chow Mein
Ingredients
| 3 C | Brown Stir Fry Sauce (GF) |
| 1 | 5 lb. Beef, sliced, marinated and velvetized |
| 3 C | Cabbage, shredded and/or bean sprouts |
| 3 lbs | Egg noodles, fresh or dried, Asian style |
| ½ C | Oil |
| 1 C | Onions, sliced ¼” |
| 1 C | Celery, bias sliced ¼” |
| ½ C | Red bell peppers, sliced ¼”x2” |
| ½ C | Cilantro or green onions, chopped (garnish) |
| 2 Tbsp | Garlic Ginger Infusion |
Other sauces which work well for this recipe:
Garlic Sesame Sauce, Classic Wok Sauce, Spicy Orange Sauce, General Kung Pao Sauce Spicy Szechuan Sauce and XOX Teriyaki Sauce
Instructions
- Marinate and velvetize beef and set aside (see below).
- Cook noodles per manufacturer’s instructions and set aside.
- Cut vegetables and set aside
- Heat griddle (or wok), when hot, add oil, onions, red bell pepper, celery and Garlic Ginger Infusion. Before stirring, let vegetables sear about 30 seconds.
- Add velvetized beef and sear for 45 seconds, then add cabbage and noodles. Toss all ingredients and sauté for 3 minutes.
- Add in Brown Stir Fry Sauce, stir until steaming hot and remove.
- Garnish with cilantro or green onions.
- To marinate: For 10 lbs. sliced, ground or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and mix in 1 C. oil.
- Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.
- To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil. (Oil blanching seals the juice in the sliced meat surfaces and can be quickly reheated in the wok or griddle make cook-to-order fast.)
- When cool, place in covered container and refrigerate, use as needed. Make batch daily.
- Mince and mix 2 parts of garlic with one part of ginger by weight.
- Place mixture in a pot and add enough vegetable oil to cover the garlic and ginger.
- Heat mixture at low heat until boil for about three minutes, place in a close container and refrigerate when cool.
- Keep unused portion refrigerated, make fresh batch once a week.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
