Name: Leftover Roast Beef Chow Mein
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g Roast beef (chopped into strips); Vegetables (Could include carrots, courgettes, onion, beansprouts, pepper, and broccoli, peeled and finely sliced or cut into florets as needed); Splash of cooking oil; Noodles (for four); 50 ml Soy Sauce; 2 tablespoon oyster sauce; 1 tablespoon Mirin; 2 tablespoons brown sugar; 1 tablespoon cornflour; 2 teaspoon Chinese Five Spice

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Meat, noodles, and crunchy veg stir-fried in a gorgeous chow Mein sauce. This Leftover Roast Beef Chow Mein the Perfect way to use up any Sunday lunch leftovers, and a super tasty family meal that everyone will love.

One of the very best things about a Sunday lunch is the leftovers the day after.

Sometimes, I just throw it all into the oven (no microwave!) and eat the same thing again.

But sometimes I like to use the leftover roast beef, or whatever meat I’ve got to create a new meal.

Sometimes, like when I make this Beef Chow Mein, I also get to throw in the leftover veggies to create a filling and tasty meal with no waste.

Leftover roast beef is gorgeous.

We like ours a bit pink, so even when cooked again in another meal, it’s still nice and tender and packed with flavour. It’s never dry.

This Leftover Roast Beef Chow Mein is fabulous.

It’s a great way to use your leftovers to create another family meal.

The best thing about this particular leftover meal is that it’s easy. An Easy Stir Fry Sauce that you can use on any chow mein.

Mirin sounds like something fancy that you’ll struggle to get hold of, but mines from Aldi!

You can substitute other things, but it’s worth getting some if you cook a lot of stir-fries and Chinese food, as it comes up a lot.

What is a Chow Mein?

Chow mein is a traditional Chinese dish of noodles, meat (or sometimes tofu), and vegetables stir-fried in a thick sauce. It’s a super simple meal that’s popular all over the world.

Leftover Roast Beef Chow Mein in frying pan

What Veg Should I Use in My Beef Chow Mein?

Another fantastic thing about my Leftover Roast Beef Chow Mein and stir-fries, in general, is that you can use near enough any vegetables.

I tend to buy beansprouts because I love them, and then just add whatever we’ve got in.

If you are using leftover Sunday roast veggies, they are already cooked, and you can just throw them in. I used some extra carrots and courgettes this time.

If you chop these finely, they cook well in the sauce, but if you are using something chunky like broccoli that hasn’t been cooked, I’d boil or steam it for a few minutes before adding it, just so that you know it’s soft enough.

Can You Use a Different Sauce with Leftover Roast Beef Chow Mein?

I really think beef works really well in this simple chow Mein sauce.

But you can use an alternative if you prefer.

You could even buy a pack of sauce from the supermarket instead of making your own.

My kids really like a hoisin and a sweet and sour, but personally, I think that would taste better with pork, chicken, or fish.

Can You Make This Recipe with Other Leftover Meat?

Absolutely!

This recipe would be great for pork or chicken.

It’s a fab way of using up leftovers, and the best thing is that with added noodles and veg, you don’t need that much meat.

Just throw in whatever you have got!

Could You Use Fresh Beef?

Yes! Personally, I would opt for beef strips, designed for stir-frying, instead of diced beef or stewing steak, which can be very chewy unless it is slow-cooked.

Alternatively, buy steaks and cut them into strips yourself.

Then, gently brown the beef in a little oil in a frying pan before following this recipe.

Is Chow Mein Healthy?

Chow Mein can be fabulously healthy! If you are using quite a fatty joint of beef, the fat content will be higher.

Make it healthier by using chicken or turkey instead of beef.

You can also switch to low-sodium soy sauce and use a low-calorie spray instead of oil.

But, even with a bit more fat, plenty of veg means that chow Mein is always a nutritious meal.

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