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. The Chow Mein sauce is super simple. 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 Veg Should I Use in My Beef Chow Mein?
Another fantastic thing about my Leftover Roast Beef Chow Mein and
Leftover Roast Beef Chow Mein
- 500 g Roast beef – chopped into strips
- Vegetables – finely sliced
- Splash of cooking oil
- Noodles -for four
For the Sauce:
- 50 ml Soy Sauce
- 2 tbsp oyster sauce
- 1 tbsp Mirin
- 2 tbsp brown sugar
- 1 tbsp cornflour
- 2 tsp Chinese Five Spice
- Cook the noodles to package instructions
- For the sauce, mix the ingredients together in a jug and set to one side
- Heat the oil in a large frying pan and add the meat
- Fry until the outsides are browned before setting to one side
- Add the veg to the same pan and fry for 5 minutes until warmed through
- Return the beef to the pan
- Add the sauce, stir and bring to a simmer
- Add the noodles and fry until the sauce is thick and sticky