Chino-Cubano Ropa Vieja Lo Mein

Method

1. Cut the beef along the grain into 2 or 3 large pieces. Slice the ginger thinly and separate the spring onions into white and green parts. Put the beef, water, half the ginger, the spring onion whites and the salt in a 20 cm pot, bring to a boil on high heat and skim off the foam. Partly cover and simmer on low heat for 1 h 35 min, until the meat pulls apart easily with a fork.

   Add in this stepFlank steak 400 gWater (for simmering) 1¼ LFresh ginger 7.5 gSpring onions 1Salt (for simmering) ¾ tsp

   high heat→low heat

2. Lift out the beef and let it cool for 10 min, then shred it along the grain into thin strands. In a bowl, whisk the soy sauce, oyster sauce, tomato paste, cumin, oregano and sugar with 100 ml of the strained cooking broth until smooth.

   Add in this stepSoy sauce 2 tbspOyster sauce 1 tbspTomato paste 1 tbspGround cumin ½ tspDried oregano ½ tspSugar 1 tsp

3. Bring a large pot of water to a boil on high heat and cook the noodles for 3 min, or as the packet says, until just tender with a slight bite. Drain, rinse under cold water so they don't stick, shake dry and toss with the sesame oil.

   Add in this stepFresh egg noodles (lo mein) 200 gToasted sesame oil 1 tsp

   high heat

4. Heat half the neutral oil in a 30 cm wok or large frying pan on high heat until it just starts to smoke. Spread out the shredded beef, leave it alone for 1 minute, then stir-fry for 4 min in total, until the edges are browned and slightly crisp. If the wok is crowded, work in two batches. Tip the beef onto a plate.

   Add in this stepNeutral oil 1 tbsp

   high heat

5. Add the rest of the oil to the wok. Stir-fry the onion and peppers, cut into thin strips, with the chopped garlic and the remaining ginger, cut into fine matchsticks, on high heat for 2 min, until the peppers are bright and just tender but still crunchy.

   Add in this stepNeutral oil 1 tbspOnion ½Green bell pepper 1Red bell pepper ½Garlic cloves 3Fresh ginger 7.5 g

   high heat

6. Return the beef, add the noodles and pour in the sauce. Toss on high heat for 2 min, lifting the noodles with tongs, until everything is hot and glossy and the sauce has soaked in. Turn off the heat, add the spring onion greens, a squeeze of lime juice and the coriander, and serve straight away.

   Add in this stepSpring onions 1Lime ½Fresh coriander (cilantro) 2 tbsp

   high heat