Quick & Easy Beef Chow Mein

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. It's also a great Asian noodle dish for parties or large gatherings.

5 from 1 vote

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Prep Time 23

Cook Time 7

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 607 kcal

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!

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