Beef Chow Mein

5 from 3 votes

Beef Chow Mein is a fast and flavorful stir-fry with tender beef, crisp veggies, and saucy noodles tossed in a savory sauce. It is your weeknight takeout fake-out, ready in 30 minutes with ingredients you already know and love.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Keyword: beef chow mein, chow mein

Servings:

Calories: 472kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Sauce

2 tablespoons soy sauce low sodium, divided
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
2 teaspoons dark soy sauce
1 teaspoon sugar

Beef Chow Mein

8 ounces chow mein noodles
1 pound beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons vegetable oil divided
2 cloves garlic minced
1 teaspoon ginger grated
1 medium onion sliced
1 medium carrot julienned
1 cup cabbage shredded
1 medium bell pepper sliced
2 green onions cut into 1 inch pieces
salt and pepper to taste
sesame seeds for garnish

US Customary - Metric

Instructions

Prepare the noodles according to the package instructions, cooking until al dente. Drain and set aside. If using chow mein noodles, rinse under cold water to stop the cooking process and prevent sticking.
In a small bowl, combine 1 tablespoon of soy sauce, oyster sauce, hoisin sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar. Stir well to create the sauce.
Place the thinly sliced beef in a bowl and add the remaining 1 tablespoon of soy sauce, tossing to coat. Let it marinate for about 5-10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and just cooked through. Remove the beef from the wok and set aside.
In the same wok, add the remaining vegetable oil. Sauté the garlic and ginger until fragrant. Add the sliced onion, carrots, cabbage, and bell pepper to the wok. Stir-fry the vegetables for a few minutes until they are tender but still crisp.
Return the cooked beef to the wok with the vegetables. Add the cooked noodles and the sauce. Toss everything together over high heat until the noodles are heated through and have absorbed the sauce.
Stir in the green onions and cook for an additional minute. Season with salt and pepper to taste. If desired, sprinkle sesame seeds over the top for garnish.

Video

Notes

Beef. Flank or sirloin works best. Slice thin and always cut against the grain or your beef will fight back. A quick soy marinade helps it caramelize and stay tender.
Noodles. Chow mein noodles are ideal, but lo mein, egg noodles, or even spaghetti will do the job. Cook until al dente, rinse under cold water, and they will not clump.
Veggies. Use the classics in this recipe or swap in what you have. Mushrooms, snow peas, baby corn, or bok choy all work. Just cut them into strips so they cook quickly.
Hot wok. The secret to restaurant flavor is heat. A screaming hot wok or skillet gives you caramelized beef and crisp veggies instead of sad steamed stir-fry.
Storage. Best fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to loosen up the sauce. Skip freezing because the noodles will not forgive you.

Nutrition