Beef Chow Mein
A classic beef chow mein with tender marinated beef, crisp cabbage, and chewy noodles, all tossed in a savory sauce. This version uses a simple velveting technique for the beef and adds a touch of oyster sauce for depth.
A classic beef chow mein with tender marinated beef, crisp cabbage, and chewy noodles, all tossed in a savory sauce. This version uses a simple velveting technique for the beef and adds a touch of oyster sauce for depth.
Ingredients
22 ingredients- Fat
- 22g
- Carbs
- 60g
- Protein
- 25g
Whole recipe (4 servings): 2200 kcal
- 8 oz dried chow mein noodles or thin egg noodles
- 8 oz beef flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 4 green onions, cut into 2-inch pieces
- 4 garlic cloves, minced
- 2 cups shredded green cabbage
- 1 small onion, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon rice wine or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water or low-sodium beef broth
Method
7 steps- In a bowl, combine the beef with 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon water, 1/2 teaspoon sugar, baking soda, cornstarch, and 1 teaspoon sesame oil. Mix well and let marinate for 15 minutes.
- Cook the noodles according to package instructions until just tender. Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.
- In a small bowl, whisk together the sauce ingredients: rice wine, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, oyster sauce, 1 teaspoon sesame oil, and 1/4 cup water. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and cook for 1-2 minutes per side until browned but still slightly pink. Remove beef and set aside.
- Add the remaining 1 tablespoon oil to the wok. Add the onion and cabbage, and stir-fry for 2-3 minutes until slightly softened. Add the garlic and green onions, and stir-fry for 30 seconds until fragrant.
- Add the cooked noodles to the wok and toss to combine with the vegetables. Pour in the sauce mixture and stir-fry for 2-3 minutes until the noodles are well coated and heated through.
- Return the beef to the wok and toss everything together for another minute. Taste and adjust seasoning if needed. Serve hot.
Recipe notes
Helpful tips
- For extra crunch, add bean sprouts or snow peas along with the cabbage.
- If you can't find chow mein noodles, use thin spaghetti or ramen noodles, cooked al dente.
- Velveting the beef with baking soda and cornstarch keeps it tender and juicy.
Equipment
- Wok or large skillet
- Large pot for boiling noodles
- Knife and cutting board
- Mixing bowls
- Measuring spoons and cups
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or wok until heated through.
Additional tips
- Be careful not to overcook the beef; it should be tender and slightly pink in the center. Use a large wok or skillet to ensure even cooking. Adjust soy sauce and oyster sauce to taste, as brands vary in saltiness.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 550 calories
Fat: 22 g · Carbs: 60 g · Protein: 25 g
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