This was delicious and I don’t like red meat generally. The meat was surprisingly tender. Swap beef for lamb or chicken if desired.
Use any vegetables you like. Bok choy, broccoli, sugar snap peas, baby corn and bean sprouts would be scrumptious.
This would be just as yummy with no meat.
It doesn’t get much easier than this!
I have used my own garlic seasoning mix which can be found here.
- 400g steak of choice, cut into strips
- 1/2 onion, cut into slices
- 2 peeled garlic cloves, sliced
- 30g oil, this helps form the sauce
- 2 carrots, sliced thinly
- 100g snow peas
- 3.5 tabs TRTLMT garlic seasoning (less if you want a subtle flavour)
- 50g salt reduced soy sauce
- 50g oyster sauce
- 1 tmx measuring cup of water
- 350g chow mein noodles
- Boiling water to pour over noodles
- Place beef, seasoning and sauces into a zip lock bag. Shake well and place into the fridge for 3-4 hours. This isn't essential but makes the meat much more flavorsome.
- Once meat is ready, pop garlic, onion and oil into bowl.
- Cook at 100 degrees, reverse, spoon soft for 5 minutes.
- Meanwhile, pop your noodles into a bowl, pour over boiling water, place lid on top and set aside.
- Add meat and tmx measuring cup of water to tmx bowl once onion is finished.
- Place vegetables in the steaming attachment tray. Put into place.
- Cook at steaming temperature, reverse, soft speed for 10 minutes.
- Drain the noddles once cooked through.
- Add meat and veggies to noodles. Scrape out all sauce from the jug.
- Mix to combine. Serve.
- Those with a Thermomix will know their steaming attachment as a Varoma. Other machines will know it as the steamer.
- Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.