Bouncy chow mein noodles stir-fried with tender beef and colorful vegetables in a savory sauce. This one-pan, easy beef chow mein recipe is ready in 30 minutes, making it great for busy weeknights! It's a family-friendly meal that's better-than-takeout that's great for parties or gatherings.
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My version of beef chow mein features fresh chow mein noodles stir-fried in a soy-based sauce with succulent beef, napa cabbage, carrots, mung bean sprouts, and green onions.
The saucy chewy noodles complement the beef steak and vegetables perfectly, making it a crowd pleaser, especially in my home!
It's a quick and easy Asian noodle dish to make at home, especially on "Friday fakeout" night, saving you $15-20 if you have most of the Asian pantry ingredients.
Chow mein is a beloved Chinese-restaurant classic known for its contrasting textures and umami flavors! Other versions include crispy chow mein, Cantonese soy sauce chow mein, and more!
The best part about my recipe is the cooking process is only 6-7 minutes and the remaining time goes toward preparation.
I adapted this from my chicken chow mein recipe, and altered the sauce proportion to get it perfectly balanced. After much testing, I'm proud to share the results - enjoy!
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Fresh Chow Mein Noodles: These are pre-cooked, thin, egg noodles made of eggs and wheat flour and available in the cold section at Asian grocers. Or substitute with yaki soba noodles or dried spaghetti and prepare according to package directions.
- Flank Steak: I recommend this cut of beef as there are less muscle fibers, making it more tender. Or use skirt steak, flat iron steak, or hanger steak.
- Mung Bean Sprouts: Or use soybean sprouts.
- Napa Cabbage: Or use green cabbage or bok choy.
- Carrots: Or use bell peppers or celery.
- Green Onions: Or use 1 sliced small onion, but cook this with the vegetables.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low smoke point oil.
Beef Marinade
- Cold Water: Or use room temperature.
- Cornstarch: Or use potato starch. Avoid using tapioca starch or arrowroot starch as it can cause the beef to stick together.
- Neutral Oil: See examples above.
- Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
- Baking Soda: Do not skip this as it tenderizes the meat and you can't taste it.
Noodle Sauce
- Oyster Sauce: A thick, brown, umami sauce made of oyster juices and other seasonings. Or use vegetarian stir-fry sauce, if you don't like oysters.
- Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
- Dark Soy Sauce: Or use dark mushroom soy sauce. I recommend the brand Pearl River Bridge Superior for a darker color.
- Shaoxing Wine: A Chinese rice cooking wine. Or use dry sherry, dry white wine, or chicken or beef broth.
- White Granulated Sugar: Or use granulated cane sugar.
- Sesame Oil: Or use 1 teaspoon sesame seeds.
- Cornstarch: Or use potato starch or tapioca starch.
- Garlic Cloves: Or use ½ teaspoon of garlic powder.
- Low-Sodium Chicken Stock: Or use low-sodium beef stock or cold water.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.
Variations
- Chicken or Pork version: Replace the beef with thinly sliced chicken thighs, chicken breast, or thinly sliced pork shoulder.
- Seafood version: Replace the beef with peeled, deveined, jumbo shrimp.
- Gluten-free version: Substitute the chow mein noodles with gluten-free spaghetti and cook according to package directions. Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce. Replace the Shaoxing wine with dry sherry or broth.
Expert Tips
- To easily slice the flank steak into thin pieces: Freeze it for 45 minutes ahead of time, so the exterior slightly hardens making it easier to cut.
- Marinate the beef for at least 15 minutes so the marinade has time to velvet the meat.
- Don’t skip the baking soda, cornstarch, or oil in the marinade - these are the secret ingredients for ultra-tender beef used in Chinese restaurants.
- Don’t over-blanch the noodles and only blanch until loosened or they will become soggy.
- Shake out any excess water after straining the noodles to prevent soggy noodles.
- Use clean kitchen scissors to cut the noodles before stir-frying to make tossing and incorporating easier.
- Use two spatulas to toss the noodles by lifting from the bottom for better incorporation.
Instructions
Below are step-by-step instructions on how to make beef chow mein:
- Marinate the beef: In a large bowl, marinate the sliced beef with the marinade ingredients as listed above for 15-20 minutes at room temperature.
- Make the noodle sauce: In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
- Blanch and strain the noodles: Fill a large pan or wok with enough water and bring to a boil on high heat. Blanch the noodles just until loosened, about 20 seconds. Then strain in a colander and shake out any excess water. Set aside.
- Fry the beef: Heat 1 tablespoon (15 mL) vegetable oil in a dry wok or large pan on medium-high heat. Fry the marinated beef until cooked and slightly browned on the edges, about 1-2 minutes. Remove and set aside.
- Add veggies, noodles, and sauce: Add another 1 tablespoon (15 mL) vegetable oil into the pan. Stir fry the carrots and cabbage for 30 seconds and push to the side of the pan. Then add remaining vegetable oil into the empty space. Add noodles and noodle sauce and toss until evenly coated and there is little sauce on the base of the pan.
- Add cooked beef, bean sprouts, and green onions and toss until evenly combined, about 30-60 seconds. Enjoy hot!
Storage & Reheating
- Beef chow mein can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Beef chow mein is not ideal for freezing as the noodles and vegetables will taste soggy.
Pairing Suggestions
- Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
- Rice Dish: Fried rice or steamed white rice.
- Vegetable Dishes: Chinese Garlic Bok Choy or Stir-fried Snow Pea Leaves.
- Protein Dishes: Sweet Chili Chicken, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.
FAQ
Beef chow mein can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Soggy chow mein noodles can be caused by different reasons including over-blanching the noodles for more than 20-30 seconds, failure to strain the noodles immediately, not shaking out excess water from the blanched noodles, and overcooking the noodles in the stir-fry process.
Beef chow mein is not gluten-free, but I share how to make it gluten-free - see the Variations section above.
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📖 Recipe
Quick & Easy Beef Chow Mein
Ingredients
- 1 lb chow mein noodles fresh kind
- ½ lb flank steak or skirt/flat/hanger steak, sliced into ¼” thick pieces on a bias
- 2 cups mung bean sprouts or soybean sprouts, rinsed & strained
- 2 cups napa cabbage or green cabbage, chopped
- 1 cup carrot or bell peppers, julienned
- 4 green onions chopped into 1.5” long pieces
- 3 tablespoon vegetable oil or any neutral oil
Beef Marinade
- 1 tablespoon water cold
- ½ tablespoon cornstarch or potato starch
- ½ tablespoon vegetable oil or any neutral oil
- ½ teaspoon regular soy sauce or light soy sauce
- ¼ teaspoon baking soda do not skip!
Noodle Sauce
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon dark soy sauce or mushroom soy sauce
- 1 tablespoon Shaoxing wine / dry sherry wine / dry white wine / chicken stock
- 1 tablespoon white granulated sugar or cane sugar
- 1 tablespoon sesame oil
- 2 teaspoon cornstarch or potato starch
- 3 garlic cloves finely minced
- ½ cup chicken stock (low-sodium) or beef stock / cold water
Instructions
- In a large bowl, marinate the sliced beef with the marinade ingredients as listed above for 15-20 minutes at room temperature.
- In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
- Fill a large pan or wok with enough water and bring to a boil on high heat. Blanch the noodles just until loosened, about 20 seconds. Then strain in a colander and shake out any excess water. Set aside.
- Heat 1 tablespoon (15 mL) vegetable oil in a dry wok or large pan on medium-high heat. Fry the marinated beef until cooked and slightly browned on the edges, about 1-2 minutes. Remove and set aside.
- Add another 1 tablespoon (15 mL) vegetable oil into the pan. Stir fry the carrots and cabbage for 30 seconds and push to the side of the pan.
- Then add remaining vegetable oil into the empty space. Add noodles and noodle sauce and toss until evenly coated and there is little sauce on the base of the pan.
- Add cooked beef, bean sprouts, and green onions and toss until evenly combined, about 30-60 seconds. Enjoy hot!
Mandy
Family really enjoyed this, I did add a few extra things into it, delicious, thank you.
Christie Lai
Glad to hear that your family enjoyed it! Thanks so much for leaving a 5-star review and for making my recipe, Mandy! 🙂