John Torode's super speedy beef chow mein recipe takes just 10 minutes

Beef with noodles

Appearing on the cooking segment for ITV This Morning, John Torode previously demonstrated how to cook tender strips of beef.

In the This Morning kitchen, John put together beef and noodles in a wok to create a delicious dish within 10 minutes.

Having aired on Friday, April 5, people who missed out on the segment are in luck as the recipe is right here.

Full of flavour and vegetables, you can rest assured that this version of beef chow mein will likely be tastier and healthier than one you get from a takeaway.

Here’s how to make John Torode’s super speedy beef chow mein within just 10 minutes.

Juicy grilled flank steak

John Torode’s super speedy beef chow mein recipe

Serves: four people

Ingredients

400g flank steak, thinly sliced

Two tbsp soy sauce

One tsp baking soda

400g thick egg noodles

Two tbsp vegetable oil

Two garlic cloves, finely chopped

Four tsp ginger, grated

Four tsp sesame oil

Two carrots, julienned

Four spring onions, sliced, green and white parts separate

200ml chicken broth (stock cube)

Two handfuls Chinese cabbage or bok choy, thinly sliced

200g bean sprouts

Two tbsp soy sauce

To serve:

Toasted sesame seeds

Handful of prawn crackers (fried in 100ml vegetable oil)

Method

Place the thin strips of steak into a bowl, add a tablespoon of soy sauce and baking soda. Mix to combine and set aside to marinate for 10 minutes.

Bring a pot of water to the boil, then add the noodles. Cook according to packet instructions, drain (reserving the water for later), and add a little oil. Set aside.

Cooking Wok filled with a steamy dish

Heat a wok and add the vegetable oil. Once the oil is smoking, add the marinated beef, and fry for five minutes.

Add half the ginger and garlic, mix well, and cook for another minute. Add two teaspoons of sesame oil, then remove the beef mix from the wok.

Add the carrots, remainder of the ginger and garlic, and the whites of the spring onions to the wok, with a little of the reserved water.

Stir well, coating in the cooking residue. Pour in the chicken broth and cabbage.

Add the noodles to the wok, with two more teaspoons of sesame oil, and stir together.

Mix in the soy and cook for two minutes, and add the greens of the spring onions and bean sprouts last.

Transfer the noodles and vegetables to a plate, top with the beef strips, sprinkle over toasted sesame seeds, and serve with prawn crackers.

And there you have a delicious, yet healthy, beef chow mein that is ready ever so quickly.