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Beef Chow Mein

Tender strips of beef stir-fried with crisp vegetables and egg noodles in a savory sauce. A classic Chinese takeout favorite made at home.

35 minMediumServes 4450 cal/serving

ChineseLunchStovetopStandardHigh ProteinPork-FreeNightshade-Free

Ingredients

  • 8 oz Chinese egg noodles
  • 1 lb flank steak, thinly sliced
  • 6 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp brown sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 yellow onion, thinly sliced
  • 2 carrots, julienned
  • 2 cups green cabbage, thinly sliced
  • 1 cup bean sprouts
  • 4 green onions, sliced diagonally
  • 1/4 cup water, for sauce

Instructions

  1. 1

    Cook the 8 oz Chinese egg noodles according to package instructions until al dente. Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.

  2. 2

    In a medium bowl, mix 2 tablespoons of soy sauce with 1 teaspoon of cornstarch. Add the 1 lb thinly sliced flank steak and marinate for 10 minutes.

  3. 3

    In another bowl, combine the remaining 6 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp sesame oil, 1 tsp brown sugar, and 1/4 cup for sauce water. Dissolve the remaining 2 tsp cornstarch into this mixture to create the sauce.

  4. 4

    Heat a wok or large skillet over high heat. Add half of the 2 tbsp vegetable oil and swirl to coat the pan.

  5. 5

    Add the marinated beef in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 1-2 minutes until beef is just cooked through. Remove beef from wok and set aside.

  6. 6

    Add the remaining oil to the wok. Add 3 minced garlic cloves and 2 tsp grated fresh ginger and stir-fry for 30 seconds until fragrant.

  7. 7

    Add 1 thinly sliced yellow onion, 2 julienned carrots, and 2 cups thinly sliced green cabbage. Stir-fry for 2-3 minutes until vegetables begin to soften but are still crisp.

  8. 8

    Return the beef to the wok along with the cooked noodles. Pour in the sauce mixture and toss everything together until well combined and heated through.

  9. 9

    Add 1 cup bean sprouts and most of the 4 sliced diagonally green onions (reserve some for garnish). Stir-fry for another minute.

  10. 10

    Garnish with the remaining green onions and serve immediately.

Questions

Can I make Beef Chow Mein gluten-free?

Yes. The gluten in this entry is 8 oz Chinese egg noodles, 6 tbsp soy sauce, 2 tbsp oyster sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef Chow Mein keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef Chow Mein?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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