Doesn't it look so yummy

Beef chow MINE
- by -
Simple, versatile and often needing just one pan, Chinese dishes make my heart sing and my stomach very happy.

I'm all for ease and simplicity, I just don't want to miss out on flavour. That's probably why I love Asian cooking so much.
I also find that they pair very well with wines, if you get the variety right.

Hit this recipe up with some Ken Forrester Chenin Blanc, just R55 in our shop

Ingredients (serves 4)
1 tablespoon vegetable oil
1 medium brown onion, chopped
2 garlic cloves, crushed
600g beef mince
1 carrot, peeled, halved, thinly sliced
1 tablespoon plain flour
1 cup beef stock
350g packet fresh chow mein noodles
1 bunch baby pak choy, trimmed, shredded
1/2 cup frozen peas
2 tablespoons soy sauce
1/4 cup oyster sauce

Method
Step 1:
Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Step 2: Add carrot. Cook, stirring for 5 minutes or until carrot starts to soften. Add flour. Cook, stirring, for 1 minute. Stir in stock. Season with pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.

Step 3: Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 to 5 minutes or until tender. Drain.

Step 4: Add pak choy, peas, soy sauce and oyster sauce. Cook, stirring occasionally, for 3 minutes or until pak choy is just wilted and peas are tender. Add noodles. Toss to combine. Serve to your hungry and adoring fans.

Recipe from Taste here , with thanks

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R 79 bottle

Ken Forrester Sauvignon Blanc 2013

100% Sauvignon Blanc
alc: 13.0  RS: 1.6  pH: 3.49
This wine shows lovely complexity with mix of tangy grassy notes, fig leaf, and peach ... read more »