Chewy chow mein noodles stir fried with tender beef and vegetables in a savory sauce. This quick and easy beef chow mein is restaurant quality and ready in 30 minutes! A tasty main or meal for the noodle lovers!
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My version of beef chow mein features fresh chow mein noodles fried in a delicious sauce with succulent beef, napa cabbage, carrots, mung bean sprouts, and green onions. It's better-than-takeout and it will save you $15-20!
The saucy noodles complement the tender beef and vegetables so well, making it a crowd pleaser especially in my home!
This Asian dish is served at many Chinese restaurants and you can find many versions of chow mein available, like chicken chow mein, crispy chow mein and more!
You're going to love this beef noodle recipe because it's:
- packed with flavor.
- quick and simple to make at home.
- made in one pan.
- the actual cooking process is 6-7 minutes as most of the time goes towards preparing the ingredients.
- great as homemade Friday "takeout".
- perfect for large families or gatherings.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Chow Mein Noodles: pre-cooked thin egg noodles made of eggs and wheat flour and available at the Asian grocery store in the refrigerated section. Or substitute with yaki soba noodles and prepare according to package directions.
- Flank Steak: or substitute with skirt steak, flat iron steak, hanger steak, chicken breast/thigh, pork shoulder or jumbo shrimp.
- Mung Bean Sprouts: or substitute with soybean sprouts.
- Napa Cabbage: or substitute with green cabbage or bok choy.
- Carrots: or substitute with red or yellow bell pepper or celery.
- Green Onions: or substitute with 1 sliced small onion.
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
Beef Marinade
- Cold Water
- Cornstarch: or substitute with potato starch.
- Neutral Cooking Oil: like vegetable oil, avocado oil or see more examples just above.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Baking Soda: to tenderize the meat, do not skip this!
Noodle Sauce
- Oyster Sauce: a thick brown sauce made of oysters with umami flavor. Or substitute with vegetarian stir-fry sauce.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Dark Soy Sauce: a thicker and darker soy sauce. Or substitute with mushroom soy sauce.
- Shaoxing Wine: a Chinese rice cooking wine. Or substitute with Dry Sherry, dry white wine, or low-sodium chicken broth.
- White Granulated Sugar: or substitute with granulated cane sugar.
- Sesame Oil: or substitute with sesame seeds to taste. If you're allergic to sesame, omit completely.
- Cornstarch: or substitute with potato starch.
- Garlic Cloves: or substitute with 1 teaspoon garlic powder.
- Low-Sodium Chicken Stock: or substitute with low-sodium beef stock or cold water.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Freeze the flank steak to harden the exterior for 45 minutes, so it’s easier thinly slice.
- Marinate the beef for at least 15 minutes and don’t skip the baking soda as this is the secret ingredient for ultra-tender beef!
- Prepare the noodle sauce in advance as the cooking process is fast.
- Don’t over blanch the noodles or they will go soggy.
- Shake out any excess water after straining the noodles, to remove excess moisture to avoid soggy noodles.
- Use clean kitchen scissors to cut the noodles prior to stir frying so it's easier.
- Use two spatulas to toss the noodles.
Instructions
Below are step-by-step instructions on how to make beef chow mein:
- In a large bowl, marinate sliced beef with marinade ingredients as listed above for at least 15 minutes at room temperature.
- In a small bowl or measuring cup, combine 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 chow mein noodles just until loosened, about 20 seconds. Then strain the noodles in a colander and shake out excess water. Set aside.
- Heat 1 tablespoon or 15 ml vegetable oil in a dry wok or large pan on medium-high heat. Fry marinated beef until cooked and browned on the edges, about 1-2 minutes. Remove and set aside.
- Add another 1 tablespoon or 15 ml of vegetable oil into the pan. Stir fry 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. Toss until noodles are evenly coated and there is little sauce on the base of the pan, about 60 seconds.
- Add cooked beef, bean sprouts and green onions and mix everything together for another 30 seconds. Serve and enjoy!
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing beef chow mein as the noodles and vegetables will go soggy after reheating.
Pairing Suggestions
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, or fried rice
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Sweet Chili Chicken, Cashew Chicken, Mongolian Beef, Bang Bang Shrimp, Shrimp Omelet, Soy Garlic Tofu, and more!
FAQ
Can I make this in advance?
Beef chow mein can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot.
Why are my chow mein noodles soggy?
Soggy chow mein noodles can be caused by different factors and they can include over blanching the chow mein noodles for more than 20-30 seconds, not straining the noodles immediately, not shaking out excess water from the blanched noodles, and overcooking the noodles in the stir fry process.
Is beef chow mein gluten-free?
Beef chow mein is not gluten-free, but you can use gluten-free substitutes for the noodles, soy sauces, shaoxing wine and oyster sauce.
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📖 Recipe
Quick & Easy Beef Chow Mein
Chewy chow mein noodles stir fried with tender beef and vegetables in a savory sauce. This quick and easy beef chow mein is restaurant quality and ready in 30 minutes! A great main or meal for the noodle lovers!
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 tasting 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 or 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 sub with beef stock / cold water)
Instructions
- In a large bowl, marinate sliced beef with marinade ingredients as listed above for at least 15 minutes at room temperature.
- In a small bowl or measuring cup, combine 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 chow mein noodles just until loosened, about 20 seconds. Then strain the noodles in a colander and shake out excess water. Set aside.
- Heat 1 tablespoon or 15 ml vegetable oil in a dry wok or large pan on medium-high heat. Fry marinated beef until cooked and browned on the edges, about 1-2 minutes. Remove and set aside.
- Add another 1 tablespoon or 15 ml of vegetable oil into the pan. Stir fry 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. Toss until noodles are evenly coated and there is little sauce on the base of the pan, about 60 seconds. Tip: Use two wooden or metal spatulas to help you toss the noodles.
- Add cooked beef, bean sprouts and green onions and mix everything together for another 30 seconds. Serve and enjoy!
Notes
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing beef chow mein as the noodles and vegetables will go soggy.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 607kcal | Carbohydrates: 96g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 2176mg | Potassium: 587mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5677IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 6mg
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